How Much Should I payment For My commercial Cleaning Services?

You've bought all your cleaning supplies and equipment, told everyone you know that you have started a cleaning company and now you are ready to start bidding on jobs and getting down to work. So your next step is to meet with potential clients and put together a bid for their cleaning services. But how do you know what to payment for cleaning your potential client's building?

Start off by remembering that you are in company to make a behalf and earn a living. Sometimes the tendency is to price our services low in order to get our foot in the door. Pricing your services too low may mean you will end up working for very dinky per hour. And more importantly, will have dinky left over to reinvest in the increase of your company. There are cleaning associates that payment more than others and have all the work they can deal with and there are associates that have lower fees yet are struggling to find work! Don't sell yourself short or you will not be able to earn a living off your cleaning business.

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The rates for market cleaning vary widely depending upon the area you live. Hourly rates are in any place from to per hour depending on the type of services that you provide, either or not you're doing the work yourself, and your company's overhead and expenses. Monthly quadrilateral footage rates could run in any place from $.05 to $.20 per quadrilateral foot depending on the type of building you are cleaning and the frequency of cleaning. You'll be able to bid a higher quadrilateral footage price for healing facilities versus office structure due to more specialized cleaning needs. You'll likely bid a lower quadrilateral footage price for large structure versus small buildings. For example, you may bid $.08 per quadrilateral foot for a 50,000 quadrilateral foot building versus $.12 per quadrilateral foot for an 8,000 quadrilateral foot building.

You will most likely be charging your customers a monthly price and you will need to figure that price by estimating how long it will take to perform the services that your client has requested. The more sufficient you or your employees are, the higher the hourly yield rate. If you're able to clean 3,500 quadrilateral feet per hour, your behalf will be higher than if you're only able to clean 2,500 quadrilateral feet per hour, so adjust your price accordingly.

It's also a good idea to find out what the "going rates" are in your area. A few phone calls to competitors may be necessary to get an idea of the basic charges in your area. Use a script when you call so you can collate apples to apples. So what do you say when you call? Try something like, "Hi, I have a small company office that I would like cleaned once a week. It is 3000 quadrilateral feet and has two small restrooms. Can you give me a rough assessment of what you what you payment per month?" The person may or may not give you an estimate. Most contractors will insist on walking through the building, but it is worth a few phone calls so you have a ballpark figure on what cleaning associates in the area are charging.

To assessment what you should payment for cleaning a building, start by doing a walk-through with the building owner or manager. Keep track of the following:

* Frequency of cleaning (once a week, three times a week, five times a week). If frequency is one or two times per week, it's best to assessment your time and multiply by your hourly rate. If cleaning 3 or more times per week you can assessment your time by the quadrilateral foot.

* extensive quadrilateral feet

* Types of floor surfaces and quadrilateral footage of each (carpet, vinyl flooring, ceramic tile)

* Types of rooms - normal office, break room, restrooms. Also note the whole of toilets/stalls and fixtures in each restroom, as well as the types of restroom supplies used.

* Any special considerations - heavy traffic areas, elevators, unusual requests, etc.

* Make note of the exact services the client is seeking such as emptying trash, dusting, restroom cleaning, mopping and vacuuming.

The following services are specialized services and you should bid them separately, and list a per-service payment on your bid:

* Stripping and Waxing (.25¢ - .50¢ per quadrilateral foot)

* Buffing/Burnishing (.03¢ - .07¢ per quadrilateral foot)

* machine Cleaning of Ceramic Tile floors (.12¢ - .21¢ per quadrilateral foot)

* carpeting Cleaning (.12¢ - .25¢ per quadrilateral foot)

* carpeting Spotting ( - per hour)

* Cleaning appliances (microwave, refrigerator) - - per appliance

* Window Washing (.00 - .00 per pane)

Make sure you take enough notes so you can put together a realistic price that is fair to the client and one in which you will make a profit. After your first meeting with the client, go back to your office look through your notes and decide what it will cost you to clean the building. You may have to consult a yield cleaning rate chart to decide how long it will take you and your staff to clean the building. Once you have an idea of how long it will take to clean the building you can put your cost assessment together:

* assessment the time it will take by using a yield cleaning rate chart or calculator.

* decide your labor cost for cleaning the building one time.

* decide your monthly labor cost to clean the building.

* assessment a monthly cost for supplies. This will be a fairly low figure, perhaps 1 or 2% of monthly sales.

* Be sure to add in a behalf margin!

Add up the figures and you will come up with your monthly cost. If you have passage to a bidding calculator you will be able to put in a series of numbers and come up with a price. A bidding calculator will also show what behalf you can expect to make. It is also advisable to add a first time cleaning charge. This is commonly an hourly rate of perhaps - an hour. The first time you go through a building it will take longer and you may find the former cleaning aid may have left dirt in cracks and crevices that you will have to clean the first time through.

Once you have your price established, put your bid packet together. Your bid packet should specify what you are responsible for and what the client is responsible for (buying their own trash can liners, restrooms supplies, etc.). It should also include the monthly payment for cleaning services, how long the business transaction is for, and the procedure to cancel the contract if either party is unhappy.

It is leading to learn how to price your cleaning services so your customers know you are providing a pro aid at a realistic price and so that you make a profit. After all, if you do not make a behalf you won't stay in company very long!

Copyright (c) 2006 The Janitorial Store

How Much Should I payment For My commercial Cleaning Services?

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The Raw Milk Cure

Raw milk (from cows, goats, yaks, horses, sheep) has historically been carefully a superfood. It has been used both in the daily diet (often fermented) and by extra groups with extra nutritional needs, like the elderly, pregnant or nursing women, warriors, and sick people. An antique Babylon text tells how raw milk was used to drive out the demons of sickness, "Bring milk and laban [curdled milk] that man become as pure as laban; like that milk may he become pure."(1)

A measure of raw milk was drunk fresh and warm from the cow (or other animal), but a lot of it was fermented, or cultured, into a variety of appetizing products - yoghurt, kefir, cheeses, lacto-fermented beverages, etc. - due to both the lack of refrigeration and primitive people's knowledge of the health benefits of "probiotics".

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As early as the 1800's, we have documented texts of medical doctors using a diet composed exclusively of raw milk to heal an predicted variety of diseases - ranging from asthma and diabetes to colitis, obesity and tuberculosis. How does raw milk work to heal such a variety of very distinct disorders?

Many of my readers who have gone on The Ibd Remission Diet (an elemental diet used to induce disease remission) also found that a variety of other illnesses cleared up at the same time. This is one of the reasons I refer to the time on the Diet as a "healing spa". If the digestive theory is the foundation of health in the body, and natural medical heals the entire body holistically, then of policy you are going to see inescapable results in all aspects of your health. All of your organs and systems will heal and balance, over time, given the important tools. An elemental diet - and raw milk is truly the first, former elemental diet, provides the body with the tools to heal holistically.

In his book, The Untold Story of Milk, naturopathic doctor Ron Schmid writes:

"According to late 19th century proponents, the 'secret' of the milk cure lies in the fact good raw milk is a food the body verily turns into good blood. In illness there is one or both of two conditions in the blood: insufficient quantity, or abnormal quality. The milk diet corrects both and, acting straight through the blood and the circulation, heals the cells and thus the tissues and organs. The muscles on a milk diet harden, approximately like an athlete's, because they are pumped full of blood, as are the organs."(2)

However, there are some rules that need to be followed. As with The Ibd Remission Diet, there are some crucial guidelines that need to be implemented to have success with the raw milk cure. Some of the doctors who used the raw milk cure with patients in the 1800's straight through to the 1930's used raw milk in conjunction with mild, verily digestible foods like fruit. But the vast majority swore by the need to consume only fresh, raw milk, and vast quantities of it.

One of the most prolific of these doctors, Charles Sanford Porter Md, published a book called, Milk Diet as a Remedy for persisting Disease in 1905. In the book he relates how at least 18,000 patients had been on the raw milk diet under his care in the last 37 years. This was not some fad diet, or quick-flash trend. This was a solid, scientifically proven formula for medical mild to severe disorders. In 1929, one of the founders of the Mayo Foundation (forerunner to the Mayo Clinic), J.E. Crew Md reported that he had been successfully using the raw milk medicine for the last 15 years. He said, "The results obtained in assorted types of disease have been so uniformly perfect that one's plan of disease and its alleviation is necessarily changed. When sick citizen are exiguous to a diet containing an excess of vitamins and all the elements important to growth and maintenance, they recover rapidly without the use of drugs and without bringing to bear all the complicated weapons of modern medicine."(3)

The great thing is that many medical doctors in the U.S., Russia and Germany published their work and results using raw milk diets from the early 1800's to early 1900's, so we have good guidelines for implementation. Personally, from my caress with elemental diets and the rationale behind them, I agree with the majority of doctors who found that if you mixed other foods with the raw milk diet, it was not nearly as successful. The only other food I think you could mix with raw milk and maybe see an added advantage from is clear homemade bone broths - boiled from organic meat and bones. I say this both because I have an intuitive sense that this would be okay (and maybe add to the medical power of the regime), and because homemade bone broths have been very useful for citizen on The Ibd Remission Diet.

Rules For The Raw Milk Cure

After perusing the writings of assorted doctors who worked extensively with raw milk treatments, here are the crucial implementation guidelines if you'd like to give the raw milk diet a try:

Use raw, untreated milk from pasture-fed cows only - milk has the highest medical value in spring and early summer when cows are eating new, high vitamin grass. Do not use milk from grain-fed or barn-bound cows. Higher fat milk (from Jersey cows) is ideal. Be sure to use full-fat milk only (not 2% or skim). The midpoint adult must consume at least 3 - 4 quarts of raw milk per day. You can consume up to 10 quarts per day, if you wish (note: 4 cups = 1 quart). Minimum duration of raw milk diet is 4 weeks to see good results. Succeed with gradual food introduction of verily digested foods. You must have unblemished rest while the diet - do not work, take care of family, go to school, etc. This is exactly what I advise citizen on The Ibd Remission Diet, because medical takes a lot of energy. Do not consume any other foods or beverages whilst on the diet, except filtered or spring water.

The importance of strictly adhering to these guidelines is summed up in the words of Dr. Charles Sanford Porter, Md:

"It is wrong, if not verily dangerous, to exertion the exclusive milk diet on any number of milk less than that required to noticeably stimulate the circulation and promote body growth. There is no halfway formula of taking the milk diet for citizen who have much the matter with them. Enough milk must be taken to originate new circulation, new cells, and new tissue growth, and cause prompt elimination of the waste and dead matter that may be poisoning the system. With milk alone, digestion and assimilation may go on throughout approximately the whole distance of the alimentary canal. The increasing of even a cracker to the milk seems to cause the stomach to hold all its contents for hours without discharging much into the intestine."(4)

How Long Do I Stay On The Diet?

Now you may be wondering how long you can safely stay on a raw milk diet. Amazingly, there is no limit. Raw cow's milk from pasture-fed cows is a complete, perfect food all by itself. In his book, The Untold Story of Milk, Ron Schmid Nd, relates numerous stories of citizen who lived in perfect health for up to 50 years on raw milk alone. Here's just one of many examples; this is a letter from a man in Burlington, Iowa in 1913:

"I have lived on a strictly milk diet for the past forty-two years, not as a matter of choice, but from the fact that I am unable to take solid food of any kind, even a crumb of bread. At the age of two I took a dose of concentrated lye, which caused a stricture of the food pipe and since then have lived on a milk diet. I believe I have gotten along best than the man who eats. I am five feet, six inches tall, weigh one hundred and forty pounds, and am married and have four strong, wholesome children. I take one quart at each mealtime and none between meals. My health is good, in fact I have never been ill in forty-two years."(5)

Dr. Schmid goes on to give many distinct examples of citizen who have had perfect health living on nothing but raw cow's milk for 3 - 50 years. This is very liberating information! dream if elderly citizen in nursing homes were given raw milk instead of Boost, Ensure and processed foods? dream if citizen with obstructions and strictures were given raw milk, rather than surgery, or having their colon removed?

How To Introduce Raw Milk

People with inflammatory bowel disease (Ibd) and irritable bowel syndrome (Ibs) are often very hesitant to try raw milk due to bad experiences with pasteurized milk and sensitivity to milk proteins (keep in mind these proteins have been denatured by the pasteurization process). So what's the best way to start and test whether you can take advantage of this overwhelming superfood? Here are the guidelines I've used with myself and my children (who were not allowed to drink pasteurized milk) to introduce raw milk and test for tolerance:

Make sure you only use untreated, full-fat, raw milk from pasture-fed cows If you have been highly sensitive to milk in the past, then start by manufacture yoghurt from the raw milk. Raw milk yoghurt is the most highly tolerated of all raw milk products. Eat a small number of yoghurt each day and moderately build up (see Jini's Raw Milk Yoghurt formula below). If you like the yoghurt and tolerate it well, then you can make an Indian yoghurt drink called a lassi: Add a pinch of cardamom powder, nutmeg powder and your desired sweetener (stevia, maple syrup, honey) and stir to mix. Add some warm filtered water if the texture is too thick. If you want to drink the raw milk straight, it's best if you drink it in isolation from other foods. For example, have it first thing in the morning and don't eat or drink anything else with it - consume it as you would an elemental shake (all by itself, on an empty stomach). Warm the milk slightly to room temperature or lukewarm before drinking (but don't make it hot/boiling or you will kill the good bacteria and enzymes that facilitate digestion). Cold milk can be a shock to the theory and harder to digest.

Before we found a source of raw milk, my kids would occasionally have a glass of pasteurized milk at a friend's house. And within half an hour they would have a bowel movement. Now keep in mind that my kids are perfectly healthy, with one formed bowel movement per day. If pasteurized milk affects them so negatively, dream what it does to an already compromised digestive system? Raw milk is fully different. My kids drink as much raw milk per day as they wish and they still have only one formed bowel movement per day. I drink raw milk straight, eat raw milk cheeses, raw milk yoghurt, and make a shake from raw eggs and raw milk, and I've never felt better! If you'd like to source a raw milk provider in your area go to: www.realmilk.com There are also lots of useful articles on the site if you're worried about security issues, legalities, etc.

References:

1. Barton, George A. Encyclopedia of Religion and Ethics, pg 635.

2. Schmid, Ron The Untold Story of Milk, pg. 76

3. Crewe, J. E. Raw Milk Cures Many Diseases, article, 1929

4. Porter, S. Charles Milk Diet as a Remedy for persisting Disease, 1905-1923

5. Schmid, Ron The Untold Story of Milk, pg. 75

Jini'S Raw Milk Yoghurt Recipe

Traditional yoghurt recipes call for the milk to be heated to 180 degrees Fahrenheit, however, this destroys the useful enzymes gift in raw milk. Therefore, I prefer to not heat the milk beyond 110 degrees Fahrenheit (43°C). However, this commonly results in a runny yoghurt (not firm). If you're going to use your yoghurt in shakes, smoothies or lassis, this is fine. However, if you prefer to eat firm yoghurt, you will need to add gelatin to help firm it up. So the formula here includes gelatin, but if you're okay with runny yoghurt, then Succeed the formula as is, minus the gelatin.

4 cups raw whole milk 2 teaspoons of Natren Yogurt Starter 1 glass quart jar with lid, sterilized 1 teaspoon powdered gelatin
1. Pour 4 cups of milk into a saucepan and sprinkle gelatin over outside of milk. Let sit for 5 minutes while gelatin dissolves.

2. Over low heat, stirring constantly, moderately bring the milk to 110°F (43°C), or until you can keep your finger in the milk while you count to 10.

3. Put the yogurt starter into the wide-mouth quart-size sterilized glass jar. Pour in about 1/2 cup milk and stir to mix verily well with the starter.

4. Fill the jar with the rest of the milk, stir lightly, and screw on the lid.

5. Wrap the jar in a towel and let sit in a warm place*, for eight hours.

6. Unwrap and place in the refrigerator. Allow yoghurt to set in fridge (about four hours). If you want an even firmer yoghurt, next time add 1.5 or 2 teaspoons of gelatin.

*If you don't have a warm place, then put it inside your oven with the oven light on. Do not turn on the oven, just turn on the oven light and close the oven door. If you have a yoghurt-maker, use the formula here and then Succeed instructions for your yoghurt-maker for incubation - but still best to incubate for 8 hours.

Note: Do not mix fruit or sweeteners directly into your main batch of yoghurt, as this will interfere negatively with probiotic action and potency while storage. However, it is perfectly fine to scoop out a measure of yoghurt and mix in some fruit, jam, maple syrup or honey immediately prior to eating - just don't mix these in with your main batch that remains in the fridge.

The Raw Milk Cure

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Beginners Guide to Motorhome possession - Types of Motorhomes

Campervans (Vw Campers)

These iconic Volkswagen campervans are still being produced today and have a dedicated following, with a range of clubs and magazines available to enthusiasts.

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Campers will ordinarily sleep between 2 and 4 favorably but are small enough to be driven in cities as well as on the open road, development them famously beloved for touring nearby Europe.

They are available with a huge range of features along with raising roofs, windscreen sun visors, surfboard roof racks and chrome trims and fittings - whether direct from Volkswagen or straight through a estimate of scholar converters.

When it comes to insurance for older models, you may have to reconsider a 'classic' vehicle policy as many scholar motorhome policies have a vehicle age limit

Van conversions

Often referred to as panel van conversions, these medium to large sized motorhomes are built using well known commercial vehicles as a base unit and nearly all the time feature a sliding side door.

They offer a good estimate of space inside and many come with roomy wash rooms and good qualified kitchens than the smaller or micro-sized van conversions.

Many have a double bed at the rear, running across the width of the van, so taller motorhomers may struggle to fit. For this theorize it's foremost to check the layout and dimensions of the van before buying.

Popular manufacturers of van conversions include: Autosleepers, Bilbo, Ih Motorhomes and Murvi

Conventional coachbuilt motorhomes

These are maybe the most base type of motorhome on British roads, and are characterised by their large over-cab hump which often houses a bed or spacious storage area.

These motorhomes are beloved as they offer a practical solution for small families or couples wanting to travel throughout the Uk and Europe. They typically have a washroom and kitchen fitted as standard, along with room to sleep between 2 and 6 people.

The front end cabs of coachbuilt motorhomes may look well-known - that's because the 'base vehicle' of such motorhomes are beloved vans such as Ford Transits, Peugeot Boxers, Fiat Ducatos and Mercedes Spinters.

Popular manufacturers of accepted coachbuilt motorhomes include: Autocruise, Autosleeper, Elddis and Swift

Low profile coachbuilt motorhomes

Very similar in style and features to the above 'conventional coachbuilt motorhome' the low profile found does away with the over cab bed in favour of a lower roof and streamlined shape, this gives good clearance and more car like handling.

Tag axle (twin axle) motorhomes

Some very large coachbuilt motorhomes need a third set of wheels to retain the weight and distance of the unit in a similar way to a 'twin axle' caravan, this third axle is know as a 'tag axle'.

Tag axle motorhomes allow even more space inside but the twin rear axle means that driving them may take a miniature adjusting to.

A-class motorhomes

These often very large motorhomes are recognizable by having no separate cab area as base with accepted coachbuilt motorhomes, as well as a 'bus like' large front windscreen, and are commonly imported from Europe or additional afield.

Built from scratch on a bare chassis by the motorhome manufacturer you can expect bags of room and home comforts along with domestic style washrooms and kitchen fixtures, as well as full sized beds and spacious living areas.

Popular manufacturers of A-class motorhomes include: Frankia, Pilote and Hymer

American 'Recreational Vehicles' (Rvs)

Coming from the Usa these units are typically big, bold and brash - but can offer heavy amounts of space, relax and features along with full sized refrigerators and ovens as well as king sized beds and washrooms with domestic spec fittings. Many even feature 'slide outs' - which mean sure sections of the motorhome can be extended to generate extra floor space.

Typically used for long tours or full timing nearby Europe or the Us these huge units are unrivalled when it comes to luxury and comfort.

Popular manufacturers of American Rv motorhomes include: Georgie Bay and Winnebago

Home built motorhomes

Some enthusiasts found and build a motorhome themselves to suit their needs. These can range from straightforward van conversions up to impressive institution builds and there are a range of websites and clubs dedicated to self builds that supply helpful info for any would be Diyers.

Watch out though as many insurance companies cannot supply cover for home built motorhomes.

Micro motorhomes

These tiny motorhomes are commonly conversions of small van style cars and offer miniature space for one or two habitancy to sleep, as well as basic cooking equipment and space for a small cassette toilet.

Their miniature size makes them a breeze to drive, particularly in typically crowded European towns where narrow streets and busy roads make the city centre a no go area for all but these nippy miniature motorhomes.

Popular manufacturers of micro motorhomes include: Romahome and Drivelodge

Beginners Guide to Motorhome possession - Types of Motorhomes

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Curing Diabetes

Introduction:

If you have high abdominal fat and your Blood pressure is slightly elevated, you need to worry even if your Bmi is general because this may be a sign of impending diabetes. Let us understand how the diabetes is industrialized and added progressed. Insight how the diabetes is industrialized and added progressed is the key to cure it, so let us first understand the mechanism of its development. Diabetes is caused by a question in the way human body makes or uses insulin. Insulin is needed to move blood sugar (glucose) into cells, where it is stored and later used for energy.

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Beta cells yield insulin in response to blood glucose. These beta cells yield insulin in exact proportion to the level of glucose in the blood stream. Following a meal, blood sugar levels rise significantly, and the beta cells publish a large number of insulin. This insulin causes body cells to grab the sugar, causing blood sugar to quickly return to its general range. Once blood sugar is in the general range, the beta cells reduce the output of insulin to an idling state. In this way, the beta cells adjust their output of insulin on a real time basis, producing just sufficient insulin to deal with the number of blood sugar currently in the blood stream.

In type 1 diabetes, the beta cell islets are destroyed. Once the islets are killed, the quality to yield insulin is lost, and the symptoms and consequences of diabetes begin. In type-Ii diabetes Insulin resistance is the prime cause of diabetes. Insulin is a chemical messenger signalling proteins called Glut-4 transporters (residing within the cell) to rise up to the cell's membrane, where they can grab on to glucose and take it inside the cell. In patients with insulin resistance, the cells do not get the message that the glucose is available. Cells are unable to hear insulin "knocking" on the door resulting in elevated blood levels of both insulin and glucose

In the early stages of insulin resistance, the pancreas compensates by producing more and more insulin, and so the "knocking" becomes louder and louder. The message is at last "heard", enabling glucose transportation into the cells, resulting in the eventual normalization of blood glucose levels. This is known as "compensated insulin resistance". The liver helps regulate glucose levels by reducing its secretion of glucose in the proximity of insulin. This general discount in the liver's glucose output may not occur in people with insulin resistance.

Over time, the stress of inordinate insulin output burns out the beta cells unable to keep pace with accelerated output. As a result, glucose levels remain elevated for prolonged periods. This is called "uncompensated insulin resistance" and is the essence of industrialized type 2 diabetes.

Gradually, increased insulin resistance and discrete other factors discussed later diminish the quality of pancreas to yield sufficient insulin and the classification line in the middle of type-I and type-Ii diabetes becomes blurred.

Insulin Resistance

As explained above Insulin resistance (Ir) is a physiological health where the natural hormone insulin , becomes less productive at lowering blood sugars. The resulting increase in blood glucose may raise levels covering the general range and cause adverse health effects, depending on dietary conditions . definite cell types such as fat and muscle cells need insulin to suck up glucose. When these cells fail to acknowledge adequately to circulating insulin, blood glucose levels rise.

It is well known that insulin resistance commonly coexists with obesity . However, causal links in the middle of insulin resistance, obesity, and dietary factors are involved and controversial

In experiment carried out on rodents, large quantities of saturated, monounsaturated, and polyunsaturated (omega-6) fats all appear to be contributing to Insulin Resistance to some degree, compared to high-starch food, but saturated fat appears to be the most productive at producing Ir. This is partly caused by direct effects of a high-fat diet on blood markers, but, more significantly high-fat diet has the tendency to effect in caloric intake far exceeding animals' power needs, resulting in rapid weight gain. The effect of dietary fat is largely or wholly overridden if the high-fat diet is modified to contain nontrivial quantities (in excess of 5-10% of total fat intake) of polyunsaturated. Omega-3 fatty acids. This protective effect is most established with regard to the so-called "marine long-chain omega-3 fatty acids", Epa and Dha , found in fish oil; evidence in favor of other omega-3's, in particular, the most common vegetable-based omega-3 fatty acid, Ala is more limited. Some studies find Ala only productive among people with insufficient long-chain omega-3 intake and some studies fail to find any effect at all . Ala can be partially converted into Epa and Dha by the human body, but the conversion rate is conception to be 10% or less, depending on diet and gender, limiting its effectiveness.

Elevated levels of free fatty acids and triglycerides in the blood stream and tissues have been found to conduce to insulin resistance. Triglyceride levels are correlated with excess body weight, overeating and trans fat intake. They are strongly inversely correlated with omega-3 intake and fat loss again highlighting the importance of omega-3 rich diet and exercise.

Intake of straightforward sugars, and particularly fructose , is also a factor that contributes to insulin resistance. Fructose is metabolized by the liver into triglycerides, tends to raise their levels in the blood stream. Therefore, it may conduce to insulin resistance through the same mechanisms as the dietary fat. Experiments on rodents propose that, high levels of fructose and/or sucrose induce insulin resistance similar to that of fats, and, this insulin resistance is ameliorated by fish oil supplementation. A low-fat diet high in straightforward sugars (but not in involved carbohydrates and starches) stimulates fatty acid synthesis, primarily palmitate , therefore, resulting in the plasma fatty acid pattern that is similar to that produced by a high-saturated-fat diet. However, very minute is known about effects of straightforward sugars in whole fruit and vegetables. Epidemiological studies propose that their high consumption is related with somewhat lower risk of insulin resistance.

Another mechanism contributing to Insulin resistance is leptin resistance. An foremost role of leptin is long-term inhibition of appetite in response to formation of body fat. In some individuals this mechanism is disrupted and their appetite and caloric intake is not reduced despite elevated level of leptin. Once leptin resistance is developed, the personel becomes prone to added overeating, weight gain, and insulin resistance. Experiments on rats propose that leptinresistance can be triggered by continuing consumption of fructose or consumption of energy-dense, highly palatable food over a duration of several days.

Insulin itself leads to a kind of insulin resistance; every time a cell is exposed to insulin, the output of Glut4 (type four glucose receptors) on the cell's membrane decreases. In the proximity of a higher than usual level of insulin (generally caused by insulin resistance), this down-regulation acts as a kind of definite feedback, increasing the need for insulin. Rehearsal reverses this process in muscle tissue.

Some scholars propose that insulin resistance and obesity are not indubitably metabolic disorders per se, but naturally adaptive responses to sustained caloric surplus, intended to protect corporal organs from lipotoxicity (unsafe levels of lipids in the bloodstream and tissues). It has been recommend that exclusion of glucose from lipid-laden cells by developing insulin resistance is a compensatory defence against added accumulation of lipogenic substrate.

Fast food meals are energy-dense, palatable, and cheap, increasing risk of overeating and leptin resistance. They are simultaneously high in dietary fat and fructose, and low in omega-3. These characteristics have independently been related to insulin resistance.

In most cases, therefore, development of diabetes is nature's way of maintaining power and mass equilibrium in response to the sustained high Caloric intake (mostly in the form of carb and fat) for many years without expenditure of those calories, resulting in metabolic changes causing insulin resistance and subsequent beta cell destruction in pancreas. Our theory begins to adjust to the high calorie diet and low activity level five to seven years before we are ever diagnosed with diabetes. Our body seems to recognise that it is surplus of calories and stored fat and reprograms itself not to suck up the power from food as efficiently as it used to. Insulin resistance is industrialized which prohibits the cells to listen to the insulin signal. This results in rising of the blood glucose level due to non-absorption in the cells. inordinate number of glucose circulation in the blood plasma is called hyperglycaemia.

Main Symptoms when left undiagnosed:

People with hyperglycaemia feel hungry because their cells are unable to suck up the sugar in the blood, and the body reacts as if it needs more food (Polyphagia). All the excess sugar in the blood at last winds up in the urine, and this acts as a diuretic, as the body tries to bring more water in to dilute the urine. This is why polyuria occurs. Because the hyperglycemic person is producing so much urine, they naturally feel thirsty as their body tries to replace the water resulting in the classical symptom of Polydipsia.

Other Dangers of Insulin Resistance

Insulin resistance causes high level of circulatory insulin due to compensatory mechanism, drugs for type-Ii diabetes or externally administered insulin or naturally due to continuing high calorie diet. This may pose several other dangers to the health.

Cancer

Insulin stimulates cell growth, and unfortunately cancer cells have six to 10 times the number of insulin receptors--molecules that grab on to the hormone--as do general cells. So if extra hormone hits a pre-existing cancer cell, it makes a bad thing much, much worse. "For cancer, insulin is like pouring gasoline on a fire.

Cardiovascular Disease

High levels of insulin in the blood damage the lining of arteries, increase bad blood fats such as triglycerides and Ldl cholesterol, and clump blood cells together so they are more likely to block up vessels

Polycystic Ovary Syndrome

High level of insulin causes Polycystic Ovary Syndrome which causes infertility and dramatically raises the risk for heart disease.

In increasing to above some studies also link Alzheimer's, Parkinson's, and Huntington's diseases to insulin resistance

Mechanisms of Beta-Celldestruction

Insulin resistance often leads to Beta-Cell destruction through discrete mechanism listed below. However, some individuals may have minute Beta-Cellmass early in life because of genetic factors predisposing them to diabetes.

Central Obesity is the main risk factor for the development of diabetes. It is often accompanied by an elevation of lipids in the blood (dyslipidemia) and increased circulating leptin and cytokine levels. All of these factors have been shown to modulate Beta-cell function and survival. The affect of dyslipidemia on the Beta-cells of an personel will depend on his or her exact lipid profile. Whereas some free fatty acids and lipoproteins have been shown to be pro-apoptotic for the Beta-cell, others are protective. Thus, long-term exposure to saturated fatty acids such as palmitate (a saturated fatty acid that is found in humans, animals and plants and is a major component of palm oil) appears highly toxic, whereas monounsaturated fatty acids such as oleate protect against both palmitate- and glucose-induced Beta-Cellapoptosis. It is entertaining to note that similar toxic effects are also observed in non-Beta-cells such as cardiac cells. Lipoproteins may affect Beta-Cellsurvival in a similar way, whereby Vldl and Ldl are pro-apoptotic and Hdl is protective.

Mitochondrial dysfunction has also been proposed as a common highlight of both impaired insulin responsiveness of peripheral tissues and defective Beta-Cellsecretory function and survival.

Oxidative stress affect insulin sensitivity, insulin secretion, Beta-cell survival, and also play a role in the development of the secondary complications of diabetes These effects are generally catalyzed by the generation of reactive oxygen species and reactive nitrogen species, which finally originate stress-induced pathways (transcription factor nuclear factor (Nf-kB), stress kinases, and hexosamines) to manipulate cell fate.

Some in vitro studies propose that closure of the Katp channels by the sulfonylureas tolbutamide and glibenclamide (commonly prescribed drug for type-Ii diabetes) may induce Ca2+-dependent Beta-cell apoptosis in rodent and human islets. In an foremost up-to-date clinical study comparing insulin and sulfonylurea treatment of type 2 diabetes, it was shown that treatment with insulin preserved Beta-cell function more effectively than glibenclamide. It remains to be established either it is the useful effects of insulin or the potential Beta-cell toxicity of glibenclamide that accounts for this observation.

Summing up, High power food, rich in carbohydrates, fats and straightforward sugars coupled with low activity level appear to be contributing to Insulin Resistance and Beta-cell destruction. Hyperglycaemia plays a central role among those factors contributing to both Beta-cell "burnout" and insulin resistance. While transient postprandial hyperglycaemic excursions may predominantly induce Beta-cell proliferation in insulin-resistant individuals, this adaptive mechanism fails in the long run and is overridden by Beta-cell destruction (apoptosis). In increasing this, hyperglycaemia also impairs Beta-cell secretory function. This glucotoxic effect is obvious before apoptosis leads to a indispensable decrease in Beta-cell mass. Glucotoxicity does not act alone. Saturated fatty acids, lipoproteins, leptin, and circulating and locally produced cytokines added burn out the Beta-cells and are also foremost factors in developing insulin resistance. increasing evidence in both experimental and clinical studies suggests that oxidative stress plays a major role in the pathogenesis of both types of diabetes mellitus. Abnormally high levels of free radicals and the simultaneous decline of antioxidant defense mechanisms can lead to damage of cellular organelles and enzymes, increased lipid peroxidation, and development of insulin resistance. Studies propose that some therapeutic agents prescribed for type-Ii diabetes may also negatively affect the fate of the Beta-cells. Insulin resistance causes high level of circulatory insulin due to compensatory mechanism, drugs for type-Ii diabetes, externally administered insulin or naturally due to continuing high calorie diet even in wholesome individuals. This may pose several other dangers to the health together with proliferation of pre-existing Cancers, Obesity, Cardiovascular Disease, Polycystic Ovary Syndrome, and is also related to Alzheimer's, Parkinson's, and Huntington's diseases.

Cure

Knowing the mechanism of insulin resistance and Beta-Cell destruction, it is easy to understand how this deadly disease can be cured. As explained above diabetes is nature's way of maintaining power and mass equilibrium in response to the sustained high Caloric intake (mostly in the form of carb and fat) without the matching activity level for many years, resulting in metabolic changes causing insulin resistance and subsequent beta cell destruction in pancreas. The key to cure this disease is to reduce calorie intake and increase corporal activity to burnout the inordinate storehouse of body fat primarily in abdominal region. In increasing to this, as oxidative stress and dyslipidemia are also major factors in developing insulin resistance and beta cell destruction, A diet comprising of antioxidants and "marine long-chain omega-3 fatty acids", Epa and Dha , will be specially useful in reverting the disease. Although less effective, those who are vegetarian may consume omega 3 fatty acids of plant origin. Some Yogic exercises are said to regenerate Beta-Cells and should be practiced if possible. The three pronged advent comprising of increasing corporal activity, practicing yoga to regenerate pancreatic beta cells and restore there secretory functions and modifying the diet is explained below.

Physical Activity

To restore mass and power equilibrium in our body in order to help prevent or reverse insulin resistance is exercise. If high abdominal fat exist and body mass index (Bmi) is high, initially more calories are required to be burnt than what is consumed so that stored fat reserves get depleted. Once the body mass index (Bmi) is reached in the range of 22-23, try to assert that weight by adjusting the Rehearsal intensity and caloric intake.

Increase in daily activity level can be useful. Some of the ideas to increase the activity level are to use stairs instead of lift if health permits, parking car away so that small walk is needed to reach the destination and together with some light sports in daily activity schedule

Brisk walk can be a safe Rehearsal for adults of all age groups. Four km of brisk walk ( 2 km each in morning and evening is recommended. However, length and speed should be increased gently to avoid fatigue, stress and injuries. Highest speed of 6 to 6. 5 km/hr is sufficient. This will burn about 300-325 kcal per day. Once the target weight fat discount is achieved, duration of walk can be reduced. Brisk walk will not only burn calories but will also heighten cardio-vascular health.

Yoga

Some asana are helpful in regenerating pancreatic beta cells. The list includes Halasan, Naukasan, ArdhNaukasan, Ardh Badh Padm Paschimottanasan, Paschimottanasan, Dhanurasan, Urdhwa Dhanurasan, Bhujangasana, Shalabhasana, Ardhmatsyendrasana, Matsyendrasana, Mayurasana, Padm-mayurasana, Hansaasana, etc. These should be practiced according to once capacity and should be tried gently in supervision of an master to avoid injury.

Diet

Only Rehearsal cannot restore the power and mass equilibrium required for wholesome living. It is required to cut the unwanted calories without cutting indispensable nutrients. A general adult man doing light work needs about 2200 kcal per day and a general adult women doing light work need at least 1900 kcal per day. The Dietary Guidelines recommends distribution for the power nutrients from Fat: 20 - 35% of total calories (average 30%), from Protein: 10 - 35% (average 15%) and from Carbohydrates: 45 - 65% (average 55%). Some wholesome diets, like the Mediterranean Diet, promote 40% of calories from fat, but the fat must be olive oil, fish oil and nuts. Alcohol is the fourth energy-producing nutrient, and it is recommended in moderation, if at all.

Replace bad fat by good fat

Replace saturated fat such as ghee (purified butter) and butter from your diet with oils rich in monounsaturated and poly unsaturated fatty acids such as mustard, peanut, olive, sunflower or safflower oils. Monounsaturated fatty acids (Mufas) and Poly unsaturated fatty acids (Pufas) may help lower your risk of diabetes and heart disease by enhancing related risk factors. For instance, Mufas may lower your total cholesterol and low-density lipoprotein cholesterol levels. Mufas may also help normalize blood clotting. And some research shows that Mufas may also benefit insulin levels and blood sugar control, which can be especially helpful if you have type-Ii diabetes. Mufa such as oleate also protect against both palmitate- and glucose-induced Beta-Cellapoptosis.

Use Olive Oil

The Mediterranean diet, which is abundant in antioxidants, is related with a relatively low incidence of coronary heart disease and diabetes. Olive oil and olives, which contain the antioxidants hydroxytyrosol, oleuropein, and tyrosol, are foremost components of this diet and may have useful effect in type-I and type-Ii diabetes by reducing oxidative stress.

The main type of fat found in all kinds of olive oil is monounsaturated fatty acids (Mufas). Mufas are indubitably thought about a wholesome dietary fat. Use unsaturated fats, such as Mufas and polyunsaturated fats (Pufas), instead of saturated fats and trans fats.

But even healthier fats like olive oil are high in calories, so use them only in moderation. Choose Mufa-rich fats such as olive oil instead of other fats - particularly butter and margarine - not in increasing to them. And remember that you can't make unhealthy foods healthier naturally by adding olive oil to them.

Remember that heat, light and air can affect the taste of olive oil and possibly its health-promoting nutrients. Store olive oil in a dark, room-temperature cupboard, or even in the refrigerator. The fats and wholesome phytonutrients in olive oil - as well as the taste - can gently degrade over time, so it's probably best to use it within a year or within six months once opened.

Never Use Trans-fats

Trans fat is the common name for unsaturated fat with trans-isomer (E-isomer) fatty acid (s). Because the term refers to the configuration of a double carbon-carbon bond, trans fats may be monounsaturated or polyunsaturated but never saturated .

No trans fats are indispensable fatty acids ; indeed, the consumption of trans fats increases the risk of coronary heart disease by raising levels of "bad" Ldl cholesterol and lowering levels of "good" Hdl cholesterol. health authorities worldwide propose that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are more harmful than naturally occurring oils

Consume food rich in Omega-3 Fatty Acids:

Oily fish are rich source of omega 3 fatty acids Dha and Epa. Omega 3 fatty acids of plant origin ( found in flaxseed, almonds and walnuts, The 18 carbon α-linolenic acid (Ala) has not been shown to have the same cardiovascular and anti-diabetic benefits as Dha or Epa due to conversion efficiency in mammals from Ala to Dha and Epa. Dha and Epa are made by marine microalgae. These are then consumed by fish and fetch to high levels in their internal organs. However, it is recommended to limit the fish intake up to two serving per week for adult wholesome man and to even lower level in pregnant woman and children to avoid dangers of mercury contamination found in fish.

Aspartame

Aspartame has been the branch of several controversies, hoaxes and health scares since its introductory approval by the U. S. Food and Drug supervision (Fda) in 1974. Critics assert that conflicts of interest marred the Fda's approval of aspartame, examine the quality of the introductory research supporting its safety, and postulate that numerous health risks may be related with aspartame. Veracity of these claims could not be verified, however, warning on its label that Aspartame is not recommended for children indicates that it is not a wholesome stock and may have some side effects. I therefore, propose that aspartame or the food items containing aspartame should be better avoided.

Avoid processed and fast food

Say no to namkeens, kurkure, pop tarts, commercially ready fish sticks, stick margarine, cake, candy, cookies, readymade or ready to cook microwave popcorns, burgers, and pizzas, as they are high in calories and often contain transfats. A 100 gm portion of a popular namkeen contains about 560 kcal whereas one hour of brisk walk will only burn about 400 kcal. Fast food meals typically possess several characteristics which have independently been related to insulin resistance. They are energy-dense, palatable, and cheap, increasing risk of overeating and leptin resistance. They are simultaneously high in dietary fat and fructose and low in omega-3; and they regularly have high glycemic indices. Consumption of fast food has been proposed as a fundamental factor behind the coronary heart diseases, diabetes and obesity.

Cut on calories from refined sugar and high straightforward carbohydrate food:

As a equilibrium in the middle of calorie intake and expenditure is required to be met without cutting on indispensable nutrients, it is therefore recommended to replace straightforward carbohydrates like refined sugar, and sweet beverages with involved carbohydrates and proteins. sufficient number of protein will ensure synthesis of sufficient muscle mass due to increased level of exercise. Recommended number of protein in grams is about 0. 5 to 0. 9 times your body weight in kg depending upon the Rehearsal level.

Food with large amounts of involved carbohydrates contain legumes, starchy vegetables like potatoes and corn, rice and grain products. Other vegetables such as green beans, broccoli and spinach contain less starch, but they have more fiber.

Complex carbohydrates should contribute about half the calories in diet. However, the best involved carbohydrates come from legumes, vegetables, breads, pasta and cereals. Choose 100% whole wheat or 100% whole grain brad cereal and pasta products over refined flour products because they contain more fiber. The extra fiber slows down the absorption of the carbohydrates so you feel full longer and be less likely to over-eat throughout the day.

Eat Ample Quantity of Vegetable Salad

Every meal should contain plentiful of salad and it should be consumed before main course. This helps satiate your stomach and reduces chances of overeating. Salad may be dressed with olive oil. In increasing to this fruit shall be consumed in moderation once a day as they often have sufficient oxidants and indispensable nutrients which are indispensable for full, well being. Once you are able to administrate your full, calories you should not be afraid of sugar from fruit in moderate amount.

Type-Ii diabetes can be delayed, prevented or reversed with safe, inexpensive therapy such as losing weight, changing eating habits, and exercising. It is true that it does take a serious commitment on your part to definite lifestyle changes, but these changes are potential to accomplish and the results will be highly gratifying.

Curing Diabetes

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preparation Dungeness Crab

It's simple! preparation your Dungeness Crab is quick, easy & something the whole house or your guests can enjoy participating in. Dungeness Crab has come to be very favorite with many folks who are more well-known with other types of crab. preparation freezing Dungeness Crab is different: cooking them as if they were live produces less than stellar results.

(Hint: Boiling the Crab on coming is a specific No No)

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Frozen Dungeness Crab is ready to eat when you receive them! It has already been cooked & brine frozen. You can enjoy it hot or cold! Dungeness Crab is available as Whole Cooked Crab and as Crab Sections (Clusters). What's the difference?

Whole Cooked Crab - The whole crab is cooked from live, quick chilled & brine frozen. They are then settled in poly bags. When you receive the crab, they should be re-heated in a steamer (think spaghetti pot with strainer) or oven at 400 F under tented foil. It will take 9-12 minutes to get the interior temperature of the crab to 165 F. The crab can be steamed from freezing or thawed, cleaned and steamed. Do Not Over Cook The Crab! It is already cooked so you just want to re-heat it. If you steam or bake them for too long, you are cooking them twice and the end effect will be stringy crab meat!

Directions:

Cleaning the Crab:

Hold the Crab in your left hand (claws towards the left) and place your right hand on the back of the top shell.

Put your right thumb under the shell and pull up. The whole top shell should remove in one piece. (Clean & save the shell for an oven baked side dish or ramekin for dipping sauce.)

Pull the green gill material off the inside of the opened Crab.

Next, there is a small "V" section of lower Crab shell in the back that cab be removed with your thumb as well.

Remove the loose brown material from the center of the crab.

Rinse the Crab in Cold Water for a few seconds; this will remove the remainder of the brine & internal pieces.

Heating the Crab before serving:

Take your Spaghetti Pot with Strainer inside, 2 or 3 cups of water in the bottom, bring to a boil and steam crab for about 9-12 minutes (Whole Crab) or 6-9 minutes (Cleaned Crab).

Oven or Bbq method:

Place Crab in a foil lined baking pan or Pyrex dish. Add about 3/8 inch water to the pan bottom.

Cover with an aluminum foil tent.

Place in pre-heated Oven or Bbq at 400 degrees for about 9-12 minutes (Whole Crab) or 6-9 minutes (Cleaned Crab). (165 degree internal temperature)

Dungeness Crab Sections (Clusters) - Most of the work is done for you! The crab may be butchered from live then cooked or cooked as whole crab and then cleaned. Dungeness Sections comprise all the edible part of the crab. Since they are cleaned before freezing, you may enjoy them hot or cold! If you want to eat them cold, just thaw in the refrigerator, rinse over the sink to remove the brine and eat! The crab can be steamed from freezing or thawed and steamed. It will take 6-9 minutes to get the interior temperature of the crab to 165 F. It is already cooked so you just want to re-heat it. If you steam or bake them for too long, you are cooking them twice and the end effect will be stringy crab meat!

Directions:

Heating the Crab Sections before serving:

Take your Spaghetti Pot with Strainer inside, 2 or 3 cups of water in the bottom, bring to a boil, add crab & steam for 6-9 minutes. Depending on whether you are steaming thawed or steaming from frozen.

Oven or Bbq method:

Place Crab in a foil lined baking pan or Pyrex dish. Add about 3/8 inch water to the pan bottom.

Cover with an aluminum foil tent.

Place in pre-heated Oven or Bbq at 400 degrees for 6-9 minutes depending on whether you are steaming thawed or steaming from frozen. (about as long as a medium rare steak) (165 degree internal temperature)

Enjoy!

preparation Dungeness Crab

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Turkey the Old-Fashioned Way

There are many tasty ways to prepare and serve turkey. It might be deep-fried, brined, poached, grilled...to mention just a few methods of preparation. This article, however, will focus strictly on tips and techniques for preparation excellent turkey the old-fashioned way - oven roasted.

Basic Technique for Roasting a Turkey...

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1. The safest formula for thawing a frozen turkey is by allowing the turkey to thaw in the refrigerator. Be obvious to plan ahead...it will take approximately 3 days for a 20 pound turkey to defrost.

2. everyone wants to prepare sufficient turkey for the amount of guests they serve, and ordinarily desire to have some turkey left over. To settle the correct turkey size that will be needed, see the section below entitled 'How Much Turkey is Enough?'

3. Cooking time will differ depending on whether the turkey was purchased fresh or frozen. Reckon approximate cooking time in a 350F (175C) oven based on the following: 20 minutes per pound for a defrosted turkey, and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. As an alternative, flavor may be added by loosely filling the cavity with aromatic vegetables and/or fruit -- carrots, celery, onions, apples, oranges, kumquats or garlic. Considered tucking fresh herbs underneath the breast skin will also add flavor.

5. Before roasting, coat the surface of the turkey with vegetable or olive oil and season with salt and pepper.

6. For even roasting, it is best to truss the turkey, and especially so if roasting stuffed poultry. (See 'How to Truss a Turkey' below.)

7. Set the turkey on a rack in a large roasting pan to promote maximum air and heat circulation and to ensure that it cooks evenly. To yield moister, juicier white meat, place the turkey 'breast-down' on the rack. This technique will prevent the turkey breast from overcooking and becoming dry.

8. Set the roasting pan on the bottom rack of the oven to keep the turkey away from the top, which is the hottest part of the oven.

9. Once the turkey is cooking in the oven, resist the temptation to 'peek' inside by opening the oven door. opening and closing the oven door will cause the temperature to fluctuate, which will only growth the likelihood of a dry turkey. Avoid opening the oven door until approximately 45 minutes before the turkey staggering to be done.

10. After checking for doneness (see 'When is the Turkey Done?' guidelines below), take off roasting pan from the oven, tent the turkey with foil and let it 'rest' for approximately 15 minutes before carving (see tips on 'How to Carve a Turkey' below). If added time is needed to prepare gravy, heat up side dishes, etc., the turkey may be allowed to sit at room temperature (covered) for up to an hour without losing too much heat.

11. Refrigerate any leftover turkey within 2 to 3 hours of preparation. Store in airtight, shallow containers to allow sufficient circulation of cool air; date and label the containers. Turkey may be safely stored refrigerated for approximately 5 days and frozen for up to 4 months.

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How Much Turkey is Enough?

On average, to contribute 2 servings of turkey for each guest (and allowing for leftovers), the suggested weights are as follows:

> 10 pound turkey for 6 people

> 12 pound turkey for 8 people

> 15 pound turkey for 10 people

> 18 pound turkey for 12 people

> 21 pound turkey for 14 people

> 24 pound turkey for 16 people

- If you will be serving more than 16 guests (a recommended turkey size of more than 24 pounds), buy two turkeys that equal the total suggested weights.

- If the recommended turkey size is less than 12 pounds, you may wish to buy a turkey breast to roast.

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How to Truss a Turkey...

To 'truss' means to collect poultry or meat into a covenant shape. Trussing will ensure even roasting. The following technique is recommended when roasting poultry, especially a stuffed turkey.

1. To truss with string, take a piece of butcher's string about three times the length of the turkey. Place the turkey on its back, tail end nearest to you. Slide the string underneath so that it is cradling the turkey in the center of its back.

2. Gradually pull the string up the sides...then colse to the wings. Pull the strings toward you, close to the breast, so that the wings are held against the body.

3. Cross the strings at the base of the breast, then wrap each string colse to the end of a drumstick.

4. Tie the ends of the string together, cinching it tightly so that the legs cross.

5. Finally, lift the turkey so that the tail end is up and wrap the string colse to the tail. Tie the string, pulling tightly so that the cavity is covered by the tail.

================================

When is the Turkey Done?

You will want to test your instant-read or customary meat thermometer a few days before preparation the turkey to ensure it is properly calibrated. Place the thermometer in a pot of boiling water. It should register 212F (100C) -- water's boiling point at sea level. If the reading does not reach the desired temperature, you will want to buy a new thermometer.

Keep a just eye on the thermometer during the last half hour of cooking since the internal temperature may rise rapidly toward the end.

Using a meat thermometer, test for doneness in the thickest, meatiest parts of the turkey:

Test the widest section of the breast near the wing joint; the temperature should be 165F (73C).

Test the legs at the top of the thigh, near the hip joint; the temperature should be 180 (82C).

If cooking a stuffed turkey, settle the internal temperature of the stuffing as well; it should be at least 165F (73C).

If using an instant-read thermometer, insert it deep sufficient to reach the heat sensor (the indentation about two-inches from the tip).

Also explore the juices and oils at the bottom of the pan that are released during cooking. If they have a pinkish tinge, continue roasting; if they are clear, the turkey is probably done. (Try to insert the thermometer as infrequently as possible, to prevent the juices from escaping.)

Another way of checking for doneness is to move the leg up and down. The looser it becomes, the closer it is to being done.

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How to Carve a Turkey...

To carve a turkey, it is essential that you use a sharp carving knife and a good, heavy-weight fork. The following instructions will make carving a turkey approximately effortless.

1. Begin by cutting straight through the skin where the leg meets the breast. Pull the leg away from the body with the fork and continue to cut down, close to the body, to find the joint where the thigh meets the body. Pull the leg out added and slice right straight through the joint to take off the leg and thigh.

2. Place the leg skin-side down and find the line at the joint where the thigh and the drumstick meet. Keeping your knife along this line of the thigh, you can slice actually straight through the joint. If you hit resistance, adjust your angle and try again. Cut down straight through the line and isolate the thigh from the drumstick. Repeat this process with the other leg.

3. take off the wishbone (actually the collarbone) from the turkey. Removing the bone will prevent it from splintering when you carve the breast meat.

4. Next, run your knife straight through the skin along one side of the breastbone. Then cut down along the ribs, pulling the meat Gradually away from the bones in one large piece, leaving behind as limited meat as possible.

5. When you reach the wing joint, cut straight through it and continue to take off the breast from the body. Repeat with the other side.

6. Finally, take off the wings and slice the breast meat before serving. (For even, sharp slices, cut the meat against the grain.)

================================

So, there you have it...everything you need to know about successfully roasting a turkey.

As you can see, preparation a turkey by adhering to the techniques above is not at all difficult. The small amount of attempt you spend will be well rewarded when the final product reaches the serving table and your guests rave about how actually superior it is. Just remember one thing - serving a juicy, flavorful roasted turkey does not have to be reserved solely for the holiday season - it's marvelous anytime of the year.

Copyright ©2005 Janice Faulk Duplantis

Turkey the Old-Fashioned Way

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Saniflo Macerator Repairs and Problems

The three (3) biggest problems you are likely to face when you have problems with your Saniflo or any macerator that is not working, is:

The smells arrival from the broken macerator and/or minor flooding. seeing a engineer that can unblemished the work fast and will have parts with them. The Cost, some times the fix bill can be more than the price of a new macerator.

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So exactly what can you do, here are few tips:

For the smell all you can positively do is open the loo room window and close the loo room door to keep the smell contained in one room and some fresh smelling spray could help, this is only for a broken macerator, if your unit is working Ok and the smell is the main or only qoute then there are other options ready to you, like internal cleaning, new carbon filters and important a breather pipe to the covering of your property. There positively is very diminutive point in calling a engineer that does not have all the major parts for your macerator on board as stock. Many habitancy who have problems with their macerator just call a local or friend or plumber, but they naturally will not have the parts or fully understand how the macerator works and will often just condemn a perfectly fixable macerator, by far your best option is to call some one that positively understands the macerator and will have spare parts with them and preferably some one that will offer a inexpensive fixed price fix service. The cost of repairing a macerator is regularly colse to £100 - £150 + parts, and parts are not high-priced if you do need them. But many habitancy will end up paying a lot more than £150 and most of that payment will be for the dismissal and re-installation of the macerator, the cost of the macerator fix can always and I positively mean always be kept to a minimum with a bit of notice at facility and planning as to how will the macerator be taken out for maintenance. If you think your facility may pose a few problems with dismissal and/or re-installation, and remember this is distinct from the actual fix even though in most cases you would be charged one continues charge, the fix of some macerators in some installations can not start until dismissal is complete, then ask, "if there is a dismissal charge, what is it? " you can expect this to be hourly as the engineer in most cases could not know how long it will take, but regularly even in the most greatest cases less than 1 day and in some cases you will not be charged for easy extractions where there as been good hereafter planning for maintenance as dismissal will be quick and easy or not needed

Often when a macerator is installed there is very diminutive notice as to how repairs will be carried out, this can be a very high-priced mistake, there is one sure fact you can be assured of, and that is that all electrical or mechanical items will stop working one day and your macerator is no different.

We all want our bath room/loo seeing as nice as possible, but just like you would not constantly tile in and fix in your washing motor so that it could not be taken out for repairs with out taking out the kitchen tiles and kitchen cupboards, it is nearly always a very high-priced mistake to install your macerator in this way, this can be positively avoided with easy planning and by remembering the rule below when planning.

The rule is "last in will be first out and the first in will be last out", this easy rule along with saniflo's published 10 golden rules can save you hundreds if not thousands of pounds in fix bills, what it means is that when installing your macerator and bath room/loo the last thing to be installed will nearly always be the first and easiest thing to take out and the first thing to be installed will nearly always be the last and hardest thing to take out, for this narrative were talking generally about tiled rooms.

Example 1: if you do your planning, put your macerator in place first, join together the pipes up, push up the loo against the macerator, unblemished the tiling up to and colse to the loo and macerator, when you need repairs, and one day you will, you may need to lift some tiles to be able to remove the loo so that the macerator can be taken out and repaired.

Example 2: if you plan for maintenance, then you would unblemished the floor tiling first and put both the loo and macerator on top of tiles production sure there is adequate room to positively remove the macerator with out the need to remove the loo or any tiles, any boxing in would be held in place with short screws and sealant production it easy to remove for hereafter fix work

As you can see in example 2 the first thing to be fitted would be the tiles and the last thing to be installed by the plumber would be the macerator and loo, so when maintenance is needed, it is quick and easy to get access to the macerator with out the need to remove the loo or tiles, every facility is unique and different, so its up to you to ensure the planning for hereafter maintenance for your exact installation, but remember the rule

Simple as this may sound, many habitancy do not realise that their macerator as been installed as in example 1 until it develops a fault and and the repairs start, but also many habitancy do not have tiles down and have easy access to the macerator, in both cases seeing a macerator engineer with fixed prices that carry adequate stock parts is a good idea, as a engineer without parts is more likely to just condemn the unit for their own benefit, I have also contain a link below to a contact that will offer you the fixed price macerator repairs service

Saniflo Macerator Repairs and Problems

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How to Make a Scrumptious Rub For a Beef Roast

Many of us grew up enjoying the fragrance of Mom's pot roasts in the oven on Sunday afternoons. It was a weekly routine. I myself even carried the tradition on with my own kids. But guess what? One day, my son came to me and pleaded, "Mom, can we pleeeeeeeease have something separate for supper on Sunday?" Yep, my kids had grown a bit weary of the same boring roast, surrounded by pieces of carrots, onions, and potatoes. I needed a new plan of attack. But what other way is there to put in order a pot roast? I gave the kids a break for a few weeks, and then actually spiced up a tired meal. Enter the rubbed beef roast.

Preparing a rub for a roast is very easy. Choosing the literal, cut of beef for your roast is the only mental required! It's real easy to get confused when you head to the meat counter in the grocery store. Hmmm, should you use an eye of round roast? How about a rump roast? What's a brisket? Overwhelming, huh?

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Our advice for a tasty rubbed roast is a chuck roast. They are well marbled, which adds flavor and makes some great gravy. Sizes vary, so it's easy to pick one to suit your family's needs. The key to a tasty melt-in-your-mouth, fall-off-the-bone roast is in the slow cooking.

One of the reasons why Mom's roast smelled so amazing all afternoon is because she didn't try to have it from oven to table in 30 minutes. She roasted it for several hours. If you would like to put in order a delectably-different rubbed pot roast, just corollary these straightforward steps.

o select a well-marbled chuck roast. Allow about ½ lb. Per person. A roast loses some of its mass as it cooks, so even though many habitancy don't eat ½ lb. Of beef in one sitting, that is the easiest way to gauge what size roast to buy.

o put in order your rub. Here's our favorite:

-2 tsp. Parsley
-2 tsp. Marjoram
-1 Tbsp. Basil
-2 ½ tsp. Garlic powder
-1 tsp. Thyme leaves
-1 tsp. Rosemary leaves, crushed
-1 tsp. Oregano

Mix spices together in a small bowl. Rub all sides of the roast. Place in refrigerator and let sit for a merge of hours. No need to turn.

o Melt about 2 Tbsp. Butter in a roasting pan or a Dutch oven over medium-high heat. Be right not to burn the butter. Speedily sear the roast on all sides. Remove from heat.

o Cover roast, and place in a preheated, 300 degree F.oven. Set the timer for one hour.

o After one hour, turn oven climatic characteristic back to 200 degrees F. Leave oven door open until it's cooled down.

o Let roast slow-roast for at least 4 hours. To preclude the top of the roast from drying out, spoon some of the juices over top occasionally.

o Remove from oven and let sit for about 10 minutes before carving. Serve immediately with your chosen side dishes. But hey....don't forget the mashed potatoes!

We've made this roast with several cuts of beef, but our favorite is the chuck roast. But no matter how you put in order it, slow-cooking beef can turn an reasonable cut of beef into a mouth-watering meal.

How to Make a Scrumptious Rub For a Beef Roast

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Color Sells

Countless hours of study indicate that color does matter. Notice how fast food restaurants, schools, and pro sports teams all select determined colors that "represent" them. You already know that colors can recommend a mood or attitude, but did you also know that color accounts for 60 percent of the acceptance or rejection of an object or a person? These impressions don't convert overnight. We all have automated color triggers and secret associations about varied colors. Color impacts our thinking, our actions, and our reactions. Armed with this knowledge, we must take into inventory the association of colors in our persuasion and marketing efforts.

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Color is a great persuasive device. Since we don't perceive what is happening, we don't build a resistance to persuasive color techniques. This process happens at a fully subconscious level. Color is important in marketing, in advertising, and in product packaging. Colors are not just for appearance--they have significance. The popular food colors are red, yellow, orange, and brown. These colors trigger automated responses in our nervous law and stimulate our appetite. Fast food restaurants decorate with shades of red, yellow, and orange. These hues are known as "arousal colors" because they stimulate the appetite and encourage you to eat faster. Collate these fascinating colors to the calming colors found in fine restaurants. These restaurants tend to use greens and blues in their build schemes, colors which encourage you to stay and linger.

Colors can also be used to attract our attention. The shades that grab our attentiveness are reds and oranges. The challenge is that each color has complicated meanings; one person might draw one meaning while another person might close an entirely dissimilar meaning. Red can be fascinating to one group and mean "unprofitable" to another. To others it could signal "stop" or "danger." Red can denote boldness, aggressiveness, and extrovertedness, but it also represents anger, danger, sin, and blood. Yellow is known as a fast color and is the first color to register in the brain. Yellow causes you to be alert and watchful. The results of such study elaborate why new fire trucks and fire hydrants are being painted yellow.

An fascinating study on the use of color occurred at the U.S. Naval Correctional center in Seattle, Washington. The whole retention cell was painted pink, except for the floor. Many inmates at this stage of confinement were hostile and violent. The cell was painted pink to see either the color would have a calming consequent on the prisoners. Each person was only held ten to fifteen minutes a day in these pink cells. After 156 days of constant use, there were no incidents of erratic behavior in the inmates.

What about the color of the pills you take? study has shown that the color of medicine can convert the perception or association of the pill. When scientists studied the drugs habitancy took and the associations they formed of them based on their colors, they found that most habitancy felt white pills were weak while black ones were strong. In another study, researchers gave blue and pink placebos to healing students, who were told the pills were either stimulants or sedatives. The students taking the pink pills felt more vigor while the students taking the blue pills felt drowsy.

Color even enhances the perceived flavor and desirability of the food we eat. For example, orange juice with enhanced orange hue was preferred over simply colored orange juice and was plan to be sweeter. This was also true for strawberries, raspberries, and tomatoes. The redder they looked, the more they were preferred.
In one experiment, the flavor of coffee was manipulated by the color of the serving container. Two hundred habitancy were asked to judge coffee served out of four dissimilar containers--red, blue, brown, and yellow. All containers contained the same brand of coffee, yet the coffee in the yellow holder was found to be "too weak." The blue holder coffee was dubbed "too mild." Seventy-five percent of respondents found the coffee in the brown holder to be "too strong" while 85 percent found the red holder coffee to be "rich and full-bodied." A similar experiment was also done with women and facial creams. Subjects were given pink and white face creams, which were selfsame except for their color. One hundred percent of the women surveyed said that the pink cream was more effective and milder on sensitive skin.

In another experiment, researchers gave subjects laundry detergent to test for quality. Of course, all of the boxes contained the exact same detergent, but the outsides of the boxes were dissimilar colors. The test colors were yellow, blue, and a blend of both. After a two-week testing period, the test groups reported that the soap in the yellow boxes was "too harsh" and the detergent in the blue boxes was "too weak." The detergent in the blend yellow and blue boxes was "just right." The findings indicated that the yellow represented strength while the blue represented hygienic power.

Common color associations:

Red: strength, power, anger, danger, aggression, excitement

Blue: coolness, truth, loyalty, harmony, devotion, serenity, relaxation

Yellow: brightness, intelligence, hostility, wiseness, cheerfulness, loudness,

Green: peacefulness, tranquility, youthfulness, prosperity, money, endurance, growth, hopefulness

Orange: brightness, unpleasantness, sun, warmth, bravery, invigoration, radiation, communication

Purple: royalty, passion, authority, stateliness, integrity, mysticalness, dignity

White: plainness, purity, coldness, cleanliness, innocence, hygiene

Black: desperation, wickedness, futility, mysteriousness, death, evilness

Gray: neutrality, nothingness, indecision, depression, dullness, technology, impersonality

Application Questions

What colors do you need to use in your presentation, product, or containers that will invoke a desired response?

What color combinations are you using that inhibit your prospect from feeling comfortable.

What study have you done with our color combinations? Why do you think color matters?

Everyone persuades for a living. There's no way colse to it. either you're a sales professional, an entrepreneur, or even a stay at home parent, if you are unable to convince others to your way of thinking, you will be constantly left behind. Get your free reports at Success benefit to make sure that you are not left watching others pass you on the road to success. Donald Trump said it best, "Study the art of persuasion. Practice it. build an insight of its profound value over all aspects of life."

Conclusion

Persuasion is the missing puzzle piece that will crack the code to dramatically growth your income, enhance your relationships, and help you get what you want, when you want, and win friends for life. Ask yourself how much money and earnings you have lost because of your inability to persuade and influence. Think about it. Sure you've seen some success, but think of the times you couldn't get it done. Has there ever been a time when you did not get your point across? Were you unable to convince person to do something? Have you reached your full potential? Are you able to motivate yourself and others to perform more and perform their goals? What about your relationships? fantasize being able to overcome objections before they happen, know what your prospect is thinking and feeling, feel more determined in your capability to persuade.

Kurt Mortensen's trademark is Magnetic Persuasion; rather than convincing others, he teaches that you should attract them, just like a magnet attracts metal filings. He teaches that sales have changed and the buyer has come to be exponentially more skeptical and cynical within the last five years. Most persuaders are using only 2 or 3 persuasion techniques when there are of course 120 available!

Color Sells

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History of the Dishwasher

The first recorded evidence of a dishwasher was from 1850 when a uncomplicated hand turned splashing expedient attached to a wooden tub made by Joel Houghton was given a patent. Developing on this idea L.A. Alexander added gears to a spinning rack keeping dishes that allowed it to be spun inside a tub of water and this was patented in 1865. Both of these were very crude and made entirely of wood and did not of course clean dishes very well.

Josephine Cochrane was a wealthy woman and had engineering in her blood as her grandfather John Fitch was notable for inventing the steamboat. She also liked to entertain friends frequently and hold group events at her home resulting in a lot of dishes needing to be cleaned each time. The crockery she used for challenging was high-priced and was often getting broken by the servants while washing up. Getting fed up with this she decided to build a dishwasher that could wash dishes speedily without breaking them. She built a machine consisting of a wooden wheel lying flat in a copper boiler which could be turned whether by hand or driven by a power source via a pulley. Wire framed compartments made to fit her dishes were attached to this wheel and the mixture of it spinning and soapy hot water being showered on them by the boiler resulted in the first sufficient dishwasher.

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She took her dishwasher to the world fair in 1893 in Chicago where it won the highest award and habitancy fluctuating from friends to hotel and cafeteria owners were queuing up asking for a dishwasher machine of their own. speedily she patented the invention and opened a output installation to build them and this firm became the household appliance giant today known as KitchenAid. More fellowships also started manufacture other versions some with conveyor belts and others with baskets spun by various methods both using a jet or spray of hot water poured from above to clean the dishes.

It wasn't till the 1920's that any vital advances were made to the originate of these machines when permanent plumbing was introduced to hook them up to a constant water supply. Only restaurants, hotels and wealthy families had these appliances as they were large and high-priced and it wasn't till 1937 that a dishwasher small sufficient for a home was built. It was built by William Howard Livens and looked more like the washers we have today with mesh baskets inside a metal package and a front opportunity door with a drying element introduced into its originate in 1940. Moderately they became smaller, cheaper and more sufficient and by the end of the 50s were getting more beloved as a home kitchen appliance. Popularity continued to growth with most homes in the Usa owning one by the end of the 70s. Today they are beloved all through Europe and the Middle East where they took longer to catch on than in the Usa.

A large range is ready today with many big name manufacturers like Whirlpool, Bosch Maytag, Ge and many other creating a very competing market.

History of the Dishwasher

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How Long Do Refrigerators Last?

A refrigerator is a staple item in every household. This is the kind of appliance that you can never go without as it is the one that will keep your food fresh. But, how long does it normally last?

That greatly depends on the brand and the built of the appliance. First of all the warranty claim will clue you up on how long it is supposed to last. Usually, 7-10 years is the lifespan of this appliance.

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Unlike other appliances, most of us are happy with the refrigerators we have and its functions even though there are more contemporary appliances being sold in the market. We expect to use for many long years.

Like what I said, a good brand can last up to 10 years. However, there are also good brands that breaks down in less than 5 years and less favorite brand that can go on for as long as 15 years. It also greatly depends on how you take care of it.

From time to time, it is important to check on the parts to see if it is functioning correctly. Always see to it that the condenser is clean. If you see grime and scales forming, you need to do some major cleaning. Otherwise, the cooling mechanism will fail to function.

You should also make sure the evaporator fan is working seamlessly. Unplug the refrigerator and manually rotate the fan. If there is resistance, it might not properly dissipate air inside the refrigerator and may cause an odor to permeate. Also check if the seals of the door shut perfectly. Air might leave causing temperature changes in your appliance.

If you do regular check up once or twice a year, your appliance should work fine for a few more years. You can also prolong its life if you defrost it and see if the condenser is not icy solid. Make sure you do not isolate anything. This appliance has involved systems which a non professional will not certainly tweak.

When purchasing this appliance, consider buying an extended warranty. Despite the reliability of the brand you are getting, there is still a huge possibility that it will break down sooner than expected. If this happens, you at least have a last resort which is the extended warranty. You can return the appliance for an additional one brand that might be more reliable. This way, you can certainly make the most out of your purchase and you will not have to worry about a broken machine.

How Long Do Refrigerators Last?

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Decorating Your Older Home for Comfortable Living

Decorating an older home can be a real challenge. Most of us don't de facto want to live the way our ancestors did. The aim is to get the flavor of the era you wish to project without the ache and aggravation. old cushion is not noted for its comfort. old beds tend to be too short for modern bodies and most of us prefer an inner spring or foam mattress to one stuffed with straw or horsehair. Although I have cooked on an iron wood stove and thoroughly enjoyed it in the depth of winter, there is nothing to recommend it in July. So where do you draw the line between authenticity and modern life?

Fortunately you can get modern upholstery, with modern foam, coil decks and cushions, in older styles and fabrics. Unless you are trying to get a museum room, it isn't essential to copy the customary styles exactly. Be true of proportions, but any cushion piece which is a first-rate style will blend with antiques, or reproductions. Fabric choices can give an old look and are available in reproduced patterns made from modern, low maintenance fabrics. If you have antiques, avoid the need to put matched pairs of everything. Our ancestors loved that balanced look and many of us still find that a comfortable look to live with, but if only your upholstered pieces match, they will draw attention away from your show pieces.

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The exception, as always, is in a formal room. If you are living in a home from the 1700's and want to get the flavor of the era, you will want more formalized seating patterns. However, the newer trend in historic houses is to have furniture from any eras from the customary built date to represent. Our ancestors were thrifty. Furniture was hand produced and costly, so people didn't tend to pitch pieces which were out of style. It wasn't until mass produced, uncostly furniture became widely available that people started dumping Grandma's pine table in the chicken house, or slapped a coat of green paint on the solid cherry drop leaf and put it on the front porch.

Generally, keep your upholstered pieces subdued but try for the exact style (or a modified version) of the window treatments and case pieces. Wing chairs have been popular for 300 years, but make sure yours are comfortable to sit on before you determine you have to have them. Our ancestors had much great posture and liked sitting very straight. first-rate styles of modern furniture keep the lines of the old, but have a great slant to the backs. The real supervene of the room can be created by how you decorate your walls, floors and windows, and by using accessories creatively.

Decorators are divided about such modern adjuncts as kitchen appliances, Tv's and sound systems. My feeling is, good fabricate blends with good design. Some of the newer appliances are beautifully designed and our ancestors would have made that stainless steel, side by side refrigerator with ice and water on the door, the showpiece of the house so I am not a big fan of attempting to hide large modern appliances behind wooden doors and cupboards. I do think they tend to look great in stainless or black but that's a personal opinion. The irregularity to the kitchen appliance rule is for houses built in the last century when kitchen appliances were becoming common. Reproductions are available in the styles of the 20's, 30's, 40's and 50's and can make a de facto clever kitchen which is fully functional.

My feeling about Tv's and sound systems is similar. If you don't have a media room, there are hundreds of styles of armoires which will hide the Tv and look like a piece of old furniture. choose carefully. They can be overwhelming. However, if you want the Tv to sit out or hang on the wall, go for it. You can soften its stark modernity by the things you sit colse to it.

So when you determine to redecorate and give your home a more duration feel, keep these things in mind.

Lighting is available in any style staggering and will give an supervene of authenticity. Conversion rails are available to develop old beds and to maximize comfort. Reproduction wallpapers are easy to find and are divided into the eras in which they were popular. Classes on painting techniques and stenciling can be taken at your local home store. The library is a great source for popular styles of all eras.
Once you have done a slight explore into the look you are trying to create, adapt it to your own needs and decorate in the spirit of that era instead of trying to generate a room which hasn't changed in 150 years.

Contributions for this report from On The Go 4 U fabricate consultant, Suzanne Copenhaver who has years of caress decorating less than excellent spaces.

Decorating Your Older Home for Comfortable Living

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My Pilot Light Won't Stay Lit - What Now?

I went to a Heating and Air Conditioning customer's home the other day. They had called me to tell me that their heater was not coming on. It is December and getting colder in northern California. I am a kind guy so I headed over there after I terminated with my regular job.

I arrived at the home and went to where the heater is placed in a closet in the home. (yours maybe in the attic, basement, or garage) I removed the door and found a 30 year old Heating unit. This unit has a standing pilot light, a flame that burns continuously, and it was not lit. After trying to light the pilot light unsuccessfully I thought about that pilot light would not stay lit.

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The older Heating furnaces with standing pilot lights have a thermocouple, that is designed to sense the pilot light flame. That is how the pilot stays lit when you remove your hand from the dial, while trying to relight the pilot. If the thermocouple fails the pilot will not stay lit and the burners will not light so the furnace will not heat the house. You can visually check the thermocouple as well as the pilot flame. Look at the pilot flame while holding the knob in the start position.

1. Is the pilot flame floating (if it is have a Heating serviceperson check the gas valve)

2. Is the copper lead bent or kinked

3. Is the thermocouple insulation damaged

4. Is the thermocouple tip dirty

You can clean the tip by lightly sanding it. Also make sure it has not slid down out of the flame. If you feel the flame is aimed properly and the thermocouple is clean and there are no descriptive signs of damage then damage is on the inside, remove it. You can take it to an appliance parts and service dealer where they will sell you the definite part or you can call a heating service person to come replace it for you.

My Pilot Light Won't Stay Lit - What Now?

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Raising Rabbits for Meat - Why Rabbits Vs Other Animals

Should you grow rabbits for meat? Let's take a look at the facts and details to make an educated decision Why Rabbits? Is it worth it What's involved? Dispelling misconceptions.

When raising animals for food there are many considerations Lets take a look at why I think rabbits are the best animal for the family to yield at least some of their own meat. If you decree to raise rabbits for meat, you will need to read other longer articles to tell you all you need to know. The scope of this description is to give enough of an summary to understand what is complicated and why you would or would not want to raise rabbits.

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Production: Essentially when one grows an animal for meat there are any factors that go into the basic efficiency of the process. It is on it's most basic level the process of having an animal turn whether waste or vegetation into meat. The demand then becomes what animal can conveniently turn waste or vegetation into meat. Vegetation is cheap, but waste is free. Vegetation you can readily grow in your back yard is also free. It stands to reason if you can feed your animal fully or in part from what is free your likely ahead of the game. Another basic factor is what division of it's own weight can a mom yield in offspring in a year. There are a few other factors to consider. Here are the questions I think we should ask and answer: How considerable is the meat produced? How suitable or problematic is the killing, skinning (or plucking), of the animal? How much space is required? How much noise does the animal make? Is it legal to have on my property? How easy is it to successfully breed?

There are essentially two domestic animals that are in contention to be the most sufficient at turning vegetation into meat, they are the chicken and the rabbit. At the end of one year a cow will have 1 calf that has grown to weigh 40% of the weight of the mother. Comparatively, The offspring of a mom rabbit will have grown to weigh 1000% (10X) the weight of the mom or more in a years time.

Food for the rabbits: Rabbits can eat rabbit food sold by Purina and other similar animal food producers. Only problem there is that it will probably cost you more than the meat is worth to go this route, still since animal feeds have nutrients specifically balanced for single animals it might not be bad to give rabbits a partial diet of rabbit feed. The bulk of what one would feed rabbits is Alfalfa. They don't do well on only lawn grasses. I would plant part of my back yard with Alfalfa and when I wanted to harvest some to give to the rabbits, just run over the patch with a bagging lawnmower and give the clippings to the rabbits. Easy and free! You may also buy alfalfa by the bale. Additionally you may supplement the rabbits diet with anyone green from a organery that population don't eat for example the green parts of a carrot plant. Of policy any waste vegetables from the bottom of your refrigerator would also to the rabbits. If all fed to the rabbits was free the meat would be essentially free. (After you get set up to keep them.)

Value and capability of the meat: Rabbit meat is high quality. It is among the bottom in fat and cholesterol of any out there. I think it tastes good too.

Slaughter and preparing of the meat: This is an area where the rabbit easily shines! They are easy to kill, and you can choose what size rabbit you want to grow so that one harvested rabbit is the same whole of meat as your family needs for one or two meals. Fully grown domestic rabbits after butchering ordinarily weigh in any place in the middle of 2 and 10 pounds depending on breed. Of policy larger breeds can always be harvested at any point. This is easily prominent Chickens are in the same boat here, in that one animal makes a meal for 1 family for 1 day. Collate this with a pig, cow, or lamb. Since you can't eat all of the larger animals at once they require frozen of all the meat for hereafter use, a major inconvenience relatively speaking. And how do you go about killing a larger animal. You basically need to live somewhere where it is legal and practical to shoot it. Thoughprovoking on to ease of butchering/preparation, rabbits are the best. Comparing rabbit to chicken the rabbit wins. This is because chicken,unless you skin it, requires plucking, (a considerable chore), rabbit skin can ordinarily be pulled off in one piece beginning at the neck after decapitation and being pulled level off toward the tail with the paws being first cut off. When done right it is quite convenient.

Space required: The best way to grow rabbits for food is to keep them in a hutch with a roof and screen bottom made from wire mesh with ¾ to 1 inch squares and thick wire. This way the waste falls out for easy clean up. The wire must be thick so as not to damage the rabbits feet. Chicken wire for instance is no good because the wire is too fine. This would cause too much weight per quadrilateral inch to be applied to the skin of the rabbits feet and cause pain or damage The hutch should be about 1.75 times the distance of the body of an adult rabbit nose to tail. So if it is a small breed say 1 foot in distance the hutch would be 1' 9" by 1"9" for a large breed 2' long you would be seeing at 3' by 3' or a wee larger. It is best to keep the rabbit all it's life in the cage. This is not cruel at all. Don't think that rabbits want the same things in life as a man or for that mater a dog. Rodents are genetically programmed to like to be in there dens because that is where they are safe. They only go out because they have to feed. If additionally it is never let out, it will not even know what being "out" is. I once had a pet rat. I would open the cage door in the evenings when I was watching Tv. When I opened the door to the cage it would come out and run the perimeter of the apartment. He would look for food even though he had plentifulness in the cage, because this is what he was programed to do. After he made his rounds he whether came to lay on my chest or went back into the cage. He did not want to stay out. They like it in the cage because they feel safe. They are not people... They don't get bored like we do and are not programmed to roam like a dog. To keep a dog in a cage all it's life would of policy be terribly cruel, not so for rodents. You may elect to give your breeders some time out of the cage as they will be alive a long time, but the non breeders will only be alive ordinarily until they are large enough to harvest. It is best if they just stay in the cage all their life and don't even know what it is to go out. In one corner of the hutch there should be a nest for the rabbit and kits (babies) to sleep in. It would be a wood or sheet metal box terminated on top and all sides except for a hole big enough for the rabbit to go in and out. It is a plus if the top of the nest is movable so you can look in if you want.

How much noise does the animal make? Again in this regard the rabbit is king and this is one reason they are better than chickens. easily if your rabbits are out of sight, and you clean up the droppings from under the cage usually to keep the smell down, it is potential that your neighbors might not even know you are raising rabbits. If they are terrified they will squeal and cry. Other than that they are basically silent. Collate this with chickens which make clucking sounds all the time, and of policy if you have a rooster it crows every morning, for me a total deal breaker.

Legality: Rabbits are considered pets, so if you live in the suburbs you can't have a cow, pig, goat, or a bunch of chickens running around. If your rabbits are in there cages in a shed, there will probably be no problem. Note: rabbits need cool climate, so if you keep them in a shed it must be very well ventilated in the summer so the climatic characteristic in the summer does not go above the ambient climatic characteristic in the shade, which is already hot for the rabbits.

Breeding: Here again the rabbit is king. The rabbit is prolific to the point of being legendary. Most importantly the mom rabbit takes perfect care of the young up until they are weened. You can have a pretty good provide of rabbits with one breeding male and three females.

Conclusion: seeing at the facts I can't see how the man who wants to grow some of there own meat can logically come to Another windup than the rabbit is the classic choice. I find raising rabbits to be a great way to spend less money on food.

It is a big plus if you also have a garden, because all the green parts not eaten by the family can be given to the rabbits, and in turn the rabbit manure is used to fertilize the garden.

Raising Rabbits for Meat - Why Rabbits Vs Other Animals

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