By Dennis Moore
I'm inspired to write this article, in the hopes that the kernel of the idea presented here will reach the eyes of the right people, and that action would be taken.
As we go thundering through the current holiday season, my mind focuses on families. Thanksgiving and Christmas, even New Year's, are a time to come together with immediate and extended family, to give thanks, eat much, and await the annual visit from the jolly red-velvet-adorned fat man, while thinking about the birth two millenia ago of a special person. Ahead looms the new year, with dread for those whose previous year's path is littered with broken resolutions, and the thoughts of starting fresh again. Still others are optimistic of a fresh start. This is going to be their year.
Or will it?
Not every family looks forward to the holidays. Many face hardships not of their making. Some are struggling to put food on the table each week, let alone a special dinner and gifts for the family. What must they be thinking this time of year? Is it a joyous season for them?
I highly doubt it. Having come from the same struggles, all I could see is depression, sadness, stress and tension. No fun.
Which led me to create a unique fundraising concept. In a previous article, I proposed combining the power of compounding, whose ripple effect would spread the word quickly, allowing many people to do a little individually, but collectively create a huge impact in fundraising efforts.
But in thinking further, I am convinced that my system could best be used, be more effective, on a microscopic level. The level of the family.
Everyone knows someone, I am sure, who is struggling, for whatever reason, not just this time of year, but all throughout the year. Have you ever felt the strong desire to help, even if just a little? What's stopped you? Was it the process of getting money to the family? Was it the thought that the money would be misused or squandered?
I propose a simple solution. One place to go, a website, where you will purchase a classic ebook for just one dollar. After paypal processes its expenses, and the site does its, for a combined total of just .36, the remaining .64 per transaction goes to the family.
The power of compounding, where one person gets an ebook for a buck then, more importantly, refers just two friends to do the same, will ripple outward. Each fundraiser lasts just 30 days. At the end of this time, the person who initiated the fundraiser for the selected family will act as an intermediary for the family, purchasing toys for the kids for Christmas, or food, or help pay the bills.
You get the idea. Repeat this concept every month throughout your town. Would it make a difference?
Is there anything to lose? It is my hope that you won't think so. Put this concept into motion. Together we can see if I am right about this or not.
I wrote this article to put a voice in support of this rippling effect fundraiser, where ther is something for everyone. I was once told this concept is very complex. I don't think it is, but I'm biased. Maybe the root concept of compounding -- purchase and refer two -- is complicated. But it worked for MCI in the 80s and Hotmail less than a decade ago. I would enjoy hearing from anyone, to know if you feel the same way or not. Is this concept too complicated, or could it be used in communities all over, to help make a difference year round? One family at a time.
When Albert Einstein started to write his scientific papers, he would posit his theories, laying them out for all to read. He ended his papers with a call to fellow scientists to take up the challenge -- conduct the experiments presented in his paper -- and either prove him right, or wrong.
I'd like to present to anyone reading this a similar challenge. Find a family in need. Let's fund this family. Run it for 30 days. Fund The Family.
If I'm right, you'll have a family whose life possibly could be changed.
If I'm wrong...what's the worst that could happen? Some people get a classic novel in ebook format for just a buck, and the family gets something anyways.
So, help me test this theory.
It is Dennis' hope that his site, Pick Your Plots, will become the premiere site for all things plots: Movies, TV and Books. Mainly an information portal, there are unique features being developed for entertainment purposes that won't be found anywhere else. http://www.pickyourplots.com
Challenge the concept at http://www.pickyourplots.com/yourfundraiser.html
Article Source: http://EzineArticles.com/?expert=Dennis_Moore
Sunday, December 2, 2007
Thursday, August 2, 2007
Barbecue Success With The Rule Of Thirds
Ever been to a barbecue party where the 'chef' placed as much food as he could possibly fit onto the barbecue grill, every so often stabbing the food with a fork and juggling it around so that it cooks evenly? Ever noticed how, within a few minutes, the flames start gently flickering under the food, the chef proudly standing back admiring the char grill effect that he's creating? Ever notice the panic that sets in when the flames suddenly leap up and around the food burning it black on the outside and leaving it raw on the inside?
The difference between great char grilled barbecue food and burnt offerings lies in a few small precautions. The chef that we've just described made a few fatal errors that could easily have been avoided. Before discussing the errors though, lets consider the equipment that we're talking about. Although the same can happen with gas as with charcoal, gas grills can be turned lower, or off, when the flames start getting out of control. The flames can also be controlled if the barbecue grill has a tight fitting lid, as with a Weber kettle grill. However most people seem to cook on an open top barbecue grill with the lid, if it has one, open. Note that we're talking about a barbecue grill here, where the food is cooked directly over the hot coals. True barbecue uses indirect heat with the food fully enclosed as though in an oven. So, the barbecue grill that our imaginary chef is using is an open top, charcoal, barbecue grill.
Now lets have a look at our imaginary chef's errors.
First, he filled the grate with charcoal along its entire length, providing a constant heat source, with no area of lower heat to place food if it started to burn. A simple solution is to use the rule of thirds. Imagine the grate of your barbecue being in thirds. Fill two thirds of the grill with charcoal and leave the remaining third empty. Cook your food over the hot coals and when your food is ready, or starts to burn, or creates out of control flames, move it over to the section above the empty grate. The food will stay warm but won't cook any more (or possibly it will but much more slowly), and wont cause any flare-ups. A further refinement can be had, if you've a large enough grill, by placing a double level of coals in one third of the grate, a single level of coals in the middle, and no coals in the final third. You now have three levels of heat!
A further mistake was to overfill the grill. Completely filling it leaves no room to manoeuvre the food. You're not able to turn it for even cooking and you've no space to move the food to a lower heat. Assuming that you're using the rule of thirds as described above, , when you first start cooking, leave empty the area of the grill above where you've placed no coals. You've then space to move the cooked food into. Secondly, don't pack the cooking part of the grill with food. Leave room to comfortably turn your food.
A second problem caused when over filling the grill is to use foods that require different cooking times. When the coals are first ready to use, they're at their hottest. This is the time to cook small, thin items of food that can be cooked in a short time with a high heat. These include items like sausages, burgers, kebabs and small pieces of meat off the bone. Don't forget that food, such as burgers and sausages, drip fat and juices onto the charcoal during cooking and it's this that causes flare-ups. So you'll need to constantly watch the items of food and move them to an area of lower heat if necessary (did I mention the rule of thirds? ). After the heat has died down somewhat, start grilling food that takes a little longer to grill like chops and steaks and meat on the bone. Finally when the heat is even lower, grill food like fruit kebabs that really only need heating through.
Last, but not least, our imaginary chef stabs his food with a barbecue fork to turn it over. During the initially few minutes of grilling, the heat seals the surface of the meat, sealing in the juices. When the meat is stabbed the juices flow out onto the coals, causing the meat to dry out and become tough, and producing a flare up which burns the food. When turning food, always use barbecue tongs.
With a charcoal barbecue controlling the heat is difficult. Instead you need to ensure that you cook your individual items of food at the most appropriate time and that you have separate areas of heat. Use the rule of thirds to provide separate areas of heat. When cooking your food, first grill quick cook food when the coals are at their hottest. Second, cook food that requires cooking at a mid temperature for a longer time. Thirdly, cook food that needs a low hea
The difference between great char grilled barbecue food and burnt offerings lies in a few small precautions. The chef that we've just described made a few fatal errors that could easily have been avoided. Before discussing the errors though, lets consider the equipment that we're talking about. Although the same can happen with gas as with charcoal, gas grills can be turned lower, or off, when the flames start getting out of control. The flames can also be controlled if the barbecue grill has a tight fitting lid, as with a Weber kettle grill. However most people seem to cook on an open top barbecue grill with the lid, if it has one, open. Note that we're talking about a barbecue grill here, where the food is cooked directly over the hot coals. True barbecue uses indirect heat with the food fully enclosed as though in an oven. So, the barbecue grill that our imaginary chef is using is an open top, charcoal, barbecue grill.
Now lets have a look at our imaginary chef's errors.
First, he filled the grate with charcoal along its entire length, providing a constant heat source, with no area of lower heat to place food if it started to burn. A simple solution is to use the rule of thirds. Imagine the grate of your barbecue being in thirds. Fill two thirds of the grill with charcoal and leave the remaining third empty. Cook your food over the hot coals and when your food is ready, or starts to burn, or creates out of control flames, move it over to the section above the empty grate. The food will stay warm but won't cook any more (or possibly it will but much more slowly), and wont cause any flare-ups. A further refinement can be had, if you've a large enough grill, by placing a double level of coals in one third of the grate, a single level of coals in the middle, and no coals in the final third. You now have three levels of heat!
A further mistake was to overfill the grill. Completely filling it leaves no room to manoeuvre the food. You're not able to turn it for even cooking and you've no space to move the food to a lower heat. Assuming that you're using the rule of thirds as described above, , when you first start cooking, leave empty the area of the grill above where you've placed no coals. You've then space to move the cooked food into. Secondly, don't pack the cooking part of the grill with food. Leave room to comfortably turn your food.
A second problem caused when over filling the grill is to use foods that require different cooking times. When the coals are first ready to use, they're at their hottest. This is the time to cook small, thin items of food that can be cooked in a short time with a high heat. These include items like sausages, burgers, kebabs and small pieces of meat off the bone. Don't forget that food, such as burgers and sausages, drip fat and juices onto the charcoal during cooking and it's this that causes flare-ups. So you'll need to constantly watch the items of food and move them to an area of lower heat if necessary (did I mention the rule of thirds? ). After the heat has died down somewhat, start grilling food that takes a little longer to grill like chops and steaks and meat on the bone. Finally when the heat is even lower, grill food like fruit kebabs that really only need heating through.
Last, but not least, our imaginary chef stabs his food with a barbecue fork to turn it over. During the initially few minutes of grilling, the heat seals the surface of the meat, sealing in the juices. When the meat is stabbed the juices flow out onto the coals, causing the meat to dry out and become tough, and producing a flare up which burns the food. When turning food, always use barbecue tongs.
With a charcoal barbecue controlling the heat is difficult. Instead you need to ensure that you cook your individual items of food at the most appropriate time and that you have separate areas of heat. Use the rule of thirds to provide separate areas of heat. When cooking your food, first grill quick cook food when the coals are at their hottest. Second, cook food that requires cooking at a mid temperature for a longer time. Thirdly, cook food that needs a low hea
How to Cook Rice Right
The easiest way to make rice well every time is to use a rice cooker. If you don't have one, or don't want one, though, here's a no-fail recipe for rice that one of my grandmothers taught my mother, who taught me. This one, I use mainly for seasoned rice dishes because things can be added to it before boiling, or broth (a plain soup) can be used in place of water.
This is for 4 substantial servings (4 rice bowls).
You will need:
1 large saucepan, or a short pot.
2 cups of white rice, preferably persian, glutinous, or converted, depending on how sticky you like it.
2 tablespoons of butter, margarine, rendered fat, or vegetable oil.
water or broth as needed (usually 3 to 3.5 cups)
salt to taste
Directions:
1.Put the rice in the bottom of the saucepan, and wash it thoroughly by rinsing, and then pouring off the cloudy water. Repeat until you
can recognize grains of rice through the water, and then pour this last rinse out.
2.Put your middle finger in the saucepan until it touches the bottom, and put in water or broth until the level reaches the second line of
your finger.
3.Add your salt and oil.
4.Place on the stove, and cover loosely, which means there should be a centimeter of space between the side of the cover and the edge
of the pot or saucepan.
5.Turn on the stove at medium/low heat, and leave it alone for about 20 minutes.
6.Check to see if it's done, and if not, come back every 5 minutes.
7.If you need to check, and can't tell from looking at the top, stick a spoon in the middle, and push gently to the side to see if there is any
water left. If there is, then move the rice back to cover the hole. Try not to touch it too much.
8.If you run out of water before the rice is the level of softness you want, in the well you make in it for checking, just pour a quarter cup
of hot water to the middle, and move the rice back over to cover the water.
9.When it's done, turn off the heat, and cover the rice completely, and let it sit for 5 minutes.
10.Stir, and then serve.
Then, there is the other absolute sure-fire way that my other grandmother taught me. This is how I cook rice when I want it somewhat plain.
You will need:
However much rice you want up to 5 cups.
A pot of water, salted, with about a tablespoon of oil
A strainer
A large bowl
Directions:
1.Set the pot of oiled and salted water on high heat.
2.In a large bowl, rinse the rice repeatedly, until the water is somewhat clear.
3.Drain as much water as you can from the rice, and then wait 'til your water on the stove boils.
4.When the water reaches a fast, rolling boil, gently pour in the rice.
5.Stir to make sure the rice doesn't stick together, and then wait.
6.Occasionally stir the rice, and after 10 minutes, check to see if it's done.
7.Check every two minutes after that, and when it's as soft as you like, turn off the heat and then pour the contents of the pot into a
strainer.
8.Shake the strainer a bit, to get out as much excess water as possible, and then return the rice to the now empty pot.
9.Season to taste, and then serve.
Rice cooked this way can also be used for rice balls, unless it is parboiled rice. Parboiled rice should never be used if you prefer it sticky on its own, but is the best to use when making the deep fried breaded rice balls.
More Rice Tips
For golden coloured rice, stir a teaspoon of turmeric into the water before the rice begins to cook.
Seasoning blocks or bouillon give a nice flavor to rice. It will need to be stirred after cooking to evenly distribute it though.
Use leftover rice to make fried rice. It can also be used to add a bit of starch to a meatloaf in place of bread crumbs.
Never let cooked rice sit out for more than a couple of hours without keeping it very hot. Rice turns very quickly. To serve it at parties that may last awhile, but keep it from burning at the bottom, put it in a pan atop a pan of water that is over a tea light or other warmer. To cool it off quickly before it turns after a meal, transfer it from the pot to smaller containers.
If you are on a salt restricted diet but don't like your rice too sweet, use a couple of dashes of pepper and salt free chicken broth to enhance the taste.
Niki Singleton Webmatron of http://www.freerecipeclub.com
This is for 4 substantial servings (4 rice bowls).
You will need:
1 large saucepan, or a short pot.
2 cups of white rice, preferably persian, glutinous, or converted, depending on how sticky you like it.
2 tablespoons of butter, margarine, rendered fat, or vegetable oil.
water or broth as needed (usually 3 to 3.5 cups)
salt to taste
Directions:
1.Put the rice in the bottom of the saucepan, and wash it thoroughly by rinsing, and then pouring off the cloudy water. Repeat until you
can recognize grains of rice through the water, and then pour this last rinse out.
2.Put your middle finger in the saucepan until it touches the bottom, and put in water or broth until the level reaches the second line of
your finger.
3.Add your salt and oil.
4.Place on the stove, and cover loosely, which means there should be a centimeter of space between the side of the cover and the edge
of the pot or saucepan.
5.Turn on the stove at medium/low heat, and leave it alone for about 20 minutes.
6.Check to see if it's done, and if not, come back every 5 minutes.
7.If you need to check, and can't tell from looking at the top, stick a spoon in the middle, and push gently to the side to see if there is any
water left. If there is, then move the rice back to cover the hole. Try not to touch it too much.
8.If you run out of water before the rice is the level of softness you want, in the well you make in it for checking, just pour a quarter cup
of hot water to the middle, and move the rice back over to cover the water.
9.When it's done, turn off the heat, and cover the rice completely, and let it sit for 5 minutes.
10.Stir, and then serve.
Then, there is the other absolute sure-fire way that my other grandmother taught me. This is how I cook rice when I want it somewhat plain.
You will need:
However much rice you want up to 5 cups.
A pot of water, salted, with about a tablespoon of oil
A strainer
A large bowl
Directions:
1.Set the pot of oiled and salted water on high heat.
2.In a large bowl, rinse the rice repeatedly, until the water is somewhat clear.
3.Drain as much water as you can from the rice, and then wait 'til your water on the stove boils.
4.When the water reaches a fast, rolling boil, gently pour in the rice.
5.Stir to make sure the rice doesn't stick together, and then wait.
6.Occasionally stir the rice, and after 10 minutes, check to see if it's done.
7.Check every two minutes after that, and when it's as soft as you like, turn off the heat and then pour the contents of the pot into a
strainer.
8.Shake the strainer a bit, to get out as much excess water as possible, and then return the rice to the now empty pot.
9.Season to taste, and then serve.
Rice cooked this way can also be used for rice balls, unless it is parboiled rice. Parboiled rice should never be used if you prefer it sticky on its own, but is the best to use when making the deep fried breaded rice balls.
More Rice Tips
For golden coloured rice, stir a teaspoon of turmeric into the water before the rice begins to cook.
Seasoning blocks or bouillon give a nice flavor to rice. It will need to be stirred after cooking to evenly distribute it though.
Use leftover rice to make fried rice. It can also be used to add a bit of starch to a meatloaf in place of bread crumbs.
Never let cooked rice sit out for more than a couple of hours without keeping it very hot. Rice turns very quickly. To serve it at parties that may last awhile, but keep it from burning at the bottom, put it in a pan atop a pan of water that is over a tea light or other warmer. To cool it off quickly before it turns after a meal, transfer it from the pot to smaller containers.
If you are on a salt restricted diet but don't like your rice too sweet, use a couple of dashes of pepper and salt free chicken broth to enhance the taste.
Niki Singleton Webmatron of http://www.freerecipeclub.com
Monday, April 2, 2007
Cherry Chicken Salad
Cherry Chicken Salad
2 cup Cubed cooked chicken
0.33 cup Whole red maraschino
-cherries
0.33 cup Sliced celery
1 cn (8-1/4 oz) unsweetened
-pineapple chunks, drained
0.5 cup Plain yogurt
2 tb Maraschino cherry syrup
In medium bowl combine chicken, cherries, celery and pineapple.
In small bowl combine yogurt and cherry syrup.
Pour over chicken mixture.
Toss to coat well.
Makes 4 servings.
2 cup Cubed cooked chicken
0.33 cup Whole red maraschino
-cherries
0.33 cup Sliced celery
1 cn (8-1/4 oz) unsweetened
-pineapple chunks, drained
0.5 cup Plain yogurt
2 tb Maraschino cherry syrup
In medium bowl combine chicken, cherries, celery and pineapple.
In small bowl combine yogurt and cherry syrup.
Pour over chicken mixture.
Toss to coat well.
Makes 4 servings.
Wednesday, March 28, 2007
Healthy Cooking
Healthy Cooking
by: Izzy Morgan
Healthy cooking or healthy eating doesn't mean denial. Changes that we implement towards a healthier lifestyle will impact our health, the way we feel and perhaps extend our life. Cooking is a personal experience and we can implement different methods for the same meal. For example, if we want to make mashed potatoes, we could boil the potatoes, or we could steam them, we could peel the skin, buy instant mixes, etc. The choices we make will modify and transform the quality and the nutritional value of the food you put on your table. So here are a few tips that you can easily implement in your kitchen. Healthy Cooking For a healthier lifestyle, you may want change what you cook as well as how you cook. Depending on the method you choose, you may be depleting the nutrients out of your food. You could be preparing a meal with the right nutritious ingredients but after you are done cooking, you may end up with a dish that has no nutritional value. When heat is applied, many vitamins and minerals are burnt away. The higher the temperature and the longer you cook it, the fewer nutrients you will have in your meal. It is important then not to overcook your meals, try to cook your meals in the shortest time possible and with the minimum amount of water possible. However, dry cooking methods such as roasting and baking are perhaps the worst method, as they require a longer cooking time. Microwaving, frying, boiling and sautéing are some of the methods that you need to consider before you cook. Steaming and stir-frying are better choices, as they will allow the natural nutrition to remain in your food. It is also important to consider the oxidation that occurs in vegetables once they are cut, as oxidation will neutralize the vitamins. For this reason, try not to cut or chop your vegetables way ahead of time. Seasonings You may also want to think about the seasonings that you add to your foods when cooking. Consider adding unrefined sea salt to your meals instead of the commonly available commercial table salt, which is a highly refined product containing 99.5% sodium chloride with almost no trace minerals left. Unrefined sea salt taste wonderful and depending on the method of processing, it contains 0.5 to 3% trace minerals in addition to sodium chloride and small quantities of other elements found naturally in the ocean. You also need to remember that too much salt can cause hypertension, excessive fluid retention and other complications. You could also add a lot of spices and herbs instead if you need to add more taste to your meals. Try adding fresh lemon juice or lime juice to add a little extra taste. Monosodium Glutamate (MSG). It is used to enhance flavor and some people are extremely sensitive to it. It is believed to cause headaches, muscle tightening. Baking powders that contain aluminum. Cooking utensils Quality cookware and utensils that do not interact with food are also important to consider. Natural materials such as earthenware, ceramic, glass and metals such as stainless steel, cast-iron or enamel coated steel are recommended. Avoid aluminum, plastic, Teflon and other synthetic materials. Nonstick cookware such as Teflon will emit toxic fumes when heated to a high temperature. Inhaling these toxic fumes can lead to respiratory disease, weakening of the immune system, cancer, depression, asthma and other health problems. More Things to Consider Choose quality vegetable oils. Avoid hydrogenated oils and fats, refined margarines and oils, animal oils and fats and shortenings. Hydrogenated oils are manufactured oils. Studies have found that they attack the arteries with a risk of heart disease, the kidneys, liver, spleen, intestine and gallbladder. Avoid Aspartame. MSG and Aspartame are both considered excitotoxins. Studies have found that Aspartame is the cause for many medical problems, such as headaches, hyperactivity in children, seizure disorders and memory loss. Both Aspartame and MSG and other similar substances cause harm to the brain and nervous system. Try using less white flour and introduce more fiber by adding bran and soy flour and wheat germ to your bread recipes. Avoid white processed sugar. The living vitality is not there. Organically grown unprocessed living sugar can be found at health food stores. Avoid artificial sweeteners, they are manufactured chemicals. Use raw organic honey, fresh organic fruit juices or organic raw evaporated sugarcane juice. Balance your diet with fresh fruits and vegetables versus frozen or canned. Choose 100% organic fresh produce that is free from chemical fertilizers, pesticides or herbicides. Have a salad every day. Make your own salad dressing. Here is the one I make for my daily salads. In the food processor chop garlic, ginger, onion, jalapeño pepper and parsley. Add fresh squeezed lime juice (from 4 or 5 limes) or lemon juice, extra virgin oil, and unrefined sea salt, that's it, and it is delicious. You could also add honey for a little extra flavor. As far as the amount for each ingredient, I would say, 5 cloves of garlic, a 1/2" piece of ginger, 1/2 onion, 1 jalapeño pepper, a handful of parsley and 4-5 limes. Add oil and salt to taste. Yields about a pint. Storing foods depletes their vitamin and mineral content. So remember not to keep leftovers in the fridge for more than a couple of days. Instead, try freezing your leftovers right away, as soon as your food has cooled. And last but not least, cook with a light heart and avoid meals prepared by people who are sick, angry or they have an unhappy attitude when cooking.
by: Izzy Morgan
Healthy cooking or healthy eating doesn't mean denial. Changes that we implement towards a healthier lifestyle will impact our health, the way we feel and perhaps extend our life. Cooking is a personal experience and we can implement different methods for the same meal. For example, if we want to make mashed potatoes, we could boil the potatoes, or we could steam them, we could peel the skin, buy instant mixes, etc. The choices we make will modify and transform the quality and the nutritional value of the food you put on your table. So here are a few tips that you can easily implement in your kitchen. Healthy Cooking For a healthier lifestyle, you may want change what you cook as well as how you cook. Depending on the method you choose, you may be depleting the nutrients out of your food. You could be preparing a meal with the right nutritious ingredients but after you are done cooking, you may end up with a dish that has no nutritional value. When heat is applied, many vitamins and minerals are burnt away. The higher the temperature and the longer you cook it, the fewer nutrients you will have in your meal. It is important then not to overcook your meals, try to cook your meals in the shortest time possible and with the minimum amount of water possible. However, dry cooking methods such as roasting and baking are perhaps the worst method, as they require a longer cooking time. Microwaving, frying, boiling and sautéing are some of the methods that you need to consider before you cook. Steaming and stir-frying are better choices, as they will allow the natural nutrition to remain in your food. It is also important to consider the oxidation that occurs in vegetables once they are cut, as oxidation will neutralize the vitamins. For this reason, try not to cut or chop your vegetables way ahead of time. Seasonings You may also want to think about the seasonings that you add to your foods when cooking. Consider adding unrefined sea salt to your meals instead of the commonly available commercial table salt, which is a highly refined product containing 99.5% sodium chloride with almost no trace minerals left. Unrefined sea salt taste wonderful and depending on the method of processing, it contains 0.5 to 3% trace minerals in addition to sodium chloride and small quantities of other elements found naturally in the ocean. You also need to remember that too much salt can cause hypertension, excessive fluid retention and other complications. You could also add a lot of spices and herbs instead if you need to add more taste to your meals. Try adding fresh lemon juice or lime juice to add a little extra taste. Monosodium Glutamate (MSG). It is used to enhance flavor and some people are extremely sensitive to it. It is believed to cause headaches, muscle tightening. Baking powders that contain aluminum. Cooking utensils Quality cookware and utensils that do not interact with food are also important to consider. Natural materials such as earthenware, ceramic, glass and metals such as stainless steel, cast-iron or enamel coated steel are recommended. Avoid aluminum, plastic, Teflon and other synthetic materials. Nonstick cookware such as Teflon will emit toxic fumes when heated to a high temperature. Inhaling these toxic fumes can lead to respiratory disease, weakening of the immune system, cancer, depression, asthma and other health problems. More Things to Consider Choose quality vegetable oils. Avoid hydrogenated oils and fats, refined margarines and oils, animal oils and fats and shortenings. Hydrogenated oils are manufactured oils. Studies have found that they attack the arteries with a risk of heart disease, the kidneys, liver, spleen, intestine and gallbladder. Avoid Aspartame. MSG and Aspartame are both considered excitotoxins. Studies have found that Aspartame is the cause for many medical problems, such as headaches, hyperactivity in children, seizure disorders and memory loss. Both Aspartame and MSG and other similar substances cause harm to the brain and nervous system. Try using less white flour and introduce more fiber by adding bran and soy flour and wheat germ to your bread recipes. Avoid white processed sugar. The living vitality is not there. Organically grown unprocessed living sugar can be found at health food stores. Avoid artificial sweeteners, they are manufactured chemicals. Use raw organic honey, fresh organic fruit juices or organic raw evaporated sugarcane juice. Balance your diet with fresh fruits and vegetables versus frozen or canned. Choose 100% organic fresh produce that is free from chemical fertilizers, pesticides or herbicides. Have a salad every day. Make your own salad dressing. Here is the one I make for my daily salads. In the food processor chop garlic, ginger, onion, jalapeño pepper and parsley. Add fresh squeezed lime juice (from 4 or 5 limes) or lemon juice, extra virgin oil, and unrefined sea salt, that's it, and it is delicious. You could also add honey for a little extra flavor. As far as the amount for each ingredient, I would say, 5 cloves of garlic, a 1/2" piece of ginger, 1/2 onion, 1 jalapeño pepper, a handful of parsley and 4-5 limes. Add oil and salt to taste. Yields about a pint. Storing foods depletes their vitamin and mineral content. So remember not to keep leftovers in the fridge for more than a couple of days. Instead, try freezing your leftovers right away, as soon as your food has cooled. And last but not least, cook with a light heart and avoid meals prepared by people who are sick, angry or they have an unhappy attitude when cooking.
Saturday, March 17, 2007
Powerful Flexibility With Rollback Rx
Powerful Flexibility With Rollback Rx by: Jacob Henderson
PC maintenance is a challenge for businesses today. Most corporations spend millions every month to keep their computers operational and running, constantly fixing computer problems and recovering lost data. They constantly encounter new viruses getting into their systems in spite of seemingly adequate prevention measures. Every time they update with new software patches, they have to be careful and prepared to fix computer issues if it goes wrong. More than anything else, they must be prepared for disaster recovery if there are network intrusions and identity thefts causing computers to crash indefinitely. The IT support is sometimes unable to identify the cause for such repairs. One way to avoid all this is by installing Rollback Rx, system restore software and the complete PC maintenance solution. Protection Against Disasters
Just as better solutions are on the rise, so are new viruses, spyware and Trojans. Every computer is in danger of being infected. When a corporate network is involved the risk is exponentially high. The Rollback Rx software works as a perfect mate with antivirus software, totally compatible with it, to repair computer problems. Together, the two make a strong defense against virus attacks. But there are times when spyware comes disguised and anti virus programs may not detect them. In such cases, Rollback Rx is particularly useful because it helps to rollback any system to an earlier operational state, totally cleaning the computer of the suspect spyware. What would otherwise have meant several hours of downtime for the system is now reduced to something like three minutes per system. Almost every bit of data is recovered, with the remote possibility of a five per cent loss. And even if some systems are remotely located, Rollback Rx can still trouble shoot over a network.
Boon To Beta Testers It is always a tricky thing to test new applications. There’s the risk of causing total failure. But with Rollback Rx as a safety net to fall back on, IT administrators can securely test new applications. If the deployment fails, with Rollback Rx, the system can be quickly rolled back to the point before the test was begun. It might have taken hours without Rollback, but with Rollback it only takes seconds to do a pc restore. This makes the risk of new application deployment low, with Rollback Rx. Maintenance becomes a smooth operation with Rollback Rx. Unwanted software and spyware can be easily removed by doing a pc restore, thus allowing minimum chances of damage to the corporate network. With instant system restore, Rollback Rx software strengthens the capability of every PC.
PC maintenance is a challenge for businesses today. Most corporations spend millions every month to keep their computers operational and running, constantly fixing computer problems and recovering lost data. They constantly encounter new viruses getting into their systems in spite of seemingly adequate prevention measures. Every time they update with new software patches, they have to be careful and prepared to fix computer issues if it goes wrong. More than anything else, they must be prepared for disaster recovery if there are network intrusions and identity thefts causing computers to crash indefinitely. The IT support is sometimes unable to identify the cause for such repairs. One way to avoid all this is by installing Rollback Rx, system restore software and the complete PC maintenance solution. Protection Against Disasters
Just as better solutions are on the rise, so are new viruses, spyware and Trojans. Every computer is in danger of being infected. When a corporate network is involved the risk is exponentially high. The Rollback Rx software works as a perfect mate with antivirus software, totally compatible with it, to repair computer problems. Together, the two make a strong defense against virus attacks. But there are times when spyware comes disguised and anti virus programs may not detect them. In such cases, Rollback Rx is particularly useful because it helps to rollback any system to an earlier operational state, totally cleaning the computer of the suspect spyware. What would otherwise have meant several hours of downtime for the system is now reduced to something like three minutes per system. Almost every bit of data is recovered, with the remote possibility of a five per cent loss. And even if some systems are remotely located, Rollback Rx can still trouble shoot over a network.
Boon To Beta Testers It is always a tricky thing to test new applications. There’s the risk of causing total failure. But with Rollback Rx as a safety net to fall back on, IT administrators can securely test new applications. If the deployment fails, with Rollback Rx, the system can be quickly rolled back to the point before the test was begun. It might have taken hours without Rollback, but with Rollback it only takes seconds to do a pc restore. This makes the risk of new application deployment low, with Rollback Rx. Maintenance becomes a smooth operation with Rollback Rx. Unwanted software and spyware can be easily removed by doing a pc restore, thus allowing minimum chances of damage to the corporate network. With instant system restore, Rollback Rx software strengthens the capability of every PC.
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