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As you must know from reading this newsletter, I always give my patients a wide array of treatment options, including the most natural and simple solutions available. I know that many illnesses and health problems are sometimes handled more gently and effectively with natural remedies. One of these health issues that responds exceptionally well to natural treatment is nausea.
You may be familiar with some of these treatments, especially ginger. It seems like almost everyone’s mother gave them a glass of ginger ale for an upset stomach. Though effective, ginger is not the only home remedy you can turn to when you feel queasy. The natural world is full of solutions to treat this common condition.
Herbal Solutions
Nausea can have many causes, from a 24-hour flu bug…to pregnancy… to chemotherapy. Whatever the source of your nausea, there is no question that you want to get rid of it as quickly and gently as possible. Here are some herbs and one additional all-star remedy you can try:
1) Peppermint – This cooling herb calms inflamed tissue, eases stomach cramps and discourages bacterial growth. It has anti-infection and antispasmodic qualities, which soothe the stomach lining and muscles of the colon. You can take peppermint in tea form or mix the essential oil with water and drink.
2) Chamomile – Best known for its soothing qualities, chamomile is often used as a tea to induce drowsiness. However, this potent herb also has antifungal and antispasmodic properties, so it relaxes the digestive system too.
3) Basil - Used in a similar fashion as peppermint, this culinary herb has been known to ease nausea in people who don’t respond to other remedies.
4) Ginger – Not an herb, but a rhizome, ginger root is the most famous natural nausea remedy. It contains gingerol, an antioxidant that decreases oxidative damage in the body, particularly in the digestive tract. Additionally, it warms the body by causing blood vessels to dilate and blocks the serotonin receptors in the stomach which cause nausea. Get ginger in tea, ginger ale, or ginger snaps; add fresh ginger to recipes; or try ginger capsules available at natural foods stores. The key is to make sure the product you use contains real ginger, not imitation ginger flavoring.
Alternative Therapies
Most of my patients find herbs and ginger to be the most readily available solutions for nausea, but there are even more options for you to consider. If you suffer from an illness that causes chronic nausea, one of the following therapies may be right for you:
1) Acupressure and Reflexology - Both of these treatments utilize special pressure points on the body that have an effect on internal functions when stimulated with touch.
2) Ayurveda- This Indian healing tradition uses herbs and spices to re-balance the body. Three remedies to try are: cardamom and 1/2 teaspoon honey stirred into 1/2 cup plain yogurt; nutmeg and cardamom in warm milk; and hot tea made with cumin seeds and nutmeg.
3) Homeopathy – This treatment involves “treating like with like” by taking small doses of an irritant in order to coax the body into fighting off an illness. Consult a homeopath for treatment.
4) Diet therapy – Initially, you should let your stomach empty out, then slowly introduce bland, low fat foods. High fat or fried foods take longer to digest and are more taxing to your system. A few soda crackers, dry toast or oatmeal would be good choices.
Since all of us will probably have to deal with nausea at some point in life, it is important to be aware of the natural options available. There is no need to turn to medical treatments that may have more harsh side effects than benefits. The next time you have an upset stomach, drink a glass of all natural ginger ale and enjoy the healing properties of this natural wonder.
Mark Rosenberg, M.D.
Institute For Healthy Aging
http://www.vitalmaxvitamins.com
http://www.vitalmaxvitamins.com/blog
Author: Mark Rosenberg, M.D.
Article Source: EzineArticles.com
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What is an article?
I’ve written over 600 of them, so I think I know the answer to that question, but I’m not completely sure. When I was an academic, a college professor, I knew that I couldn’t get an article published unless it was over 2,500 words.
No self-respecting journal would accept it, at least in my field. It would seem light weight and superficial. But if you write for an Ezine you can get away with posting 300 words, and depending on who you are, even less.
One of your offerings could be 247 words, which amounts to about an average minute of spoken speech.
That’s not very much text, is it? Yet, it is still considered an article.
From a functional standpoint, does it sound more impressive and more credible to say you have 2,000 articles to your credit, or 20, or even 200?
The producer of thousands must be the genuine expert, at least in the popular imagination, right? Does it pay to carefully craft fewer, and arguably much better articles, or to push out relatively mindless matter on a must faster schedule?
This depends on your purpose, your audience, and I suppose if you’re a genuine essayist.
I’d say, if your goal is to explicate an idea, to create a new thought, or to give clarity or better exposition to an existing one, you need some space in which to develop your theme.
You’re probably arguing for a certain view or proposition, and arguments must be recited and marshaled, and this takes time, space, and well, words!
But if you just want to add to your article count, if you’re in competition with others based on mere numbers, or if you’re really a marketer, believing that exposures before search engines like Google will get your web page noticed, and your products sold; then brevity is your friend.
I intended to make this article shorter, but somehow, I just couldn’t bring myself to do it!
What does that say about ME?
Dr. Gary S. Goodman is the best-selling author of 12 books, over 600 articles, and the creator of numerous audio and video training programs, including “The Law of Large Numbers: How To Make Success Inevitable,” published by Nightingale-Conant-a favorite among salespeople and entrepreneurs. For information about booking Gary to speak at your next sales, customer service or business meeting, conference or convention, please address your inquiry to: gary@customersatisfaction.com
Author: Dr. Gary S. Goodman
Article Source: EzineArticles.com
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Everywhere I go these days Golden Monkey is the hot commodity. I overhear bar patrons asking their friendly bartender if they serve Golden Monkey…”I’m sorry, we ran out!” Comes the reply. It has a following, like a classic movie, beer enthusiasts (or simply beer drinkers) have been recently listing it as one of their top fav’s. So what’s the deal with this beer?
I found myself at my neighborhood bar one night several months ago, looking at Golden Monkey on the beer menu. Although I wasn’t sure what to expect, I figured I better see what all the hub bub was about. As I poured it into the glass from its deeply hued bottle with its all-seeing eye and a Buddha monkey figure of some sort on the label, its deep straw colored full-bodied texture filled my glass and perked with just that little extra head that Belgians ales tend to show. An aroma of citrus and floral hit my nose and that characteristic snap of Belgian yeast. It was refreshing, strong but light at the same time, citrus and smooth with a bite. Delicious, I thought, but I still don’t understand the fuss. Until I finished my beer and noticed a serious buzz. Ahhh, 9.5% alcohol in this sucker.
Produced by Victory Brewing Company out of Dowingtown, PA, this beer has become kind of an icon of sorts among their eleven year-round beers and eight rotating seasonal brews. The fact that Southwest Floridians have jumped so willingly on to the Monkey wagon says their doing something right. It takes a stand-up beer to steer many of us away from the American Lagers on a steamy summer day down here in the South. Maybe it’s simply the fact that it only takes two, depending on your tolerance.
You can find Golden Monkey 12 oz bottles and 750ml bottle conditioned beers online at http://www.decantedwines.com or in store at Decanted Wines, 1410 Pine Ridge Rd, Suite 21, Naples, FL 34108
Author: Mariah Muirhead
Article Source: EzineArticles.com
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Anderson Valley Brewing Company; a solar powered, environmentally friendly brewery in Mendocino, California. Many have the perception that a “green” business equals pricey products. But with more and more businesses hopping on the green wagon, that doesn’t seem to be the case, especially in California, where they know how to be environmentally-friendly and affordable at the same time.
Anderson Valley is using their PV solar panels to cover 40% of their annual energy needs. While this may not seem like a lot, remember that brewing beer is not light on energy consumption. Large boilers and heat exchangers work hard to heat the wort (the mixture prior to fermentation), hold it at a boil for 1 to 2 hours, and then cool it quickly. Larger-scale breweries that are constantly making batches of beer have developed a more efficient way of heating and cooling. Pipes running side by side take the cool water as it goes into the tanks on one side and pass it by the heated wort as it exits another tank. This heats the water that is about to be boiled, and cools the wort that needs to get down to 70 degrees prior to beginning its fermenting process. As much as brewing beer has not been a green process in the past, it is refreshing to see breweries making the step. And it’s not just the hippies out in California, Coast Brewing Company out of Charleston, SC is located in a sustainable community, uses local and organic ingredients and runs their brew kettles on biodiesel.
Although breweries are finding ways to deal with the excessive energy use, water is still an issue in the less-rainy areas of the country. I find it ironic to think about the clever saying “Save Water, Drink Beer.” It actually takes 6 to 8 gallons of water for every gallon of beer produced. If you really want to save water, just drink water. But then, what is the fun in that?
If you think that Anderson Valley is spending it’s energy trying to save energy instead of creating tasty beverages, think again. Their beers are full of flavor and made with the finest ingredients grown in the nearby Pacific Northwest. One of my favorite beers of all time is their Poleeko Gold Pale Ale. Some pale ales can be overly hoppy, or too light. This one is just right, balanced and full bodied with a slight dry citrus flavor and a crisp light finish. If you are an IPA fan, try Hop Ottin’ IPA. This big, hoppy beer is a hop-lover’s dream. 80 IBU’s in this sucker.
So there you have it. You can be environmentally friendly and make a damn good beer at the same time.
Author: Mariah Muirhead
Article Source: EzineArticles.com
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Significantly socializing within Scotland happens at the neighborhood tavern. The pub’s a lot more than the usual watering hole. It could be the actual gathering location for an whole local community, the main spot in which the local people visit to discuss information as well as exchange news. At particular pubs, pick-up sessions associated with classical and also folk music are routine.
Even when you are not really a heavy drinker, heading out for a pint of lager, a dram of whiskey, and even only a bite to consume in a Scottish howff can be quite a unforgettable section of your journey, given that you are certain to meet genuine Scots.
Do not tip the bar personnel: You will instantly end up being sussed away being an outsider, also it will not allow you to get a free round of beverages for your troubles, either. About the issue associated with rounds, it is a common scene for people within groups to purchase a round throughout any session of drinking. An individual should not give up their turn – it is regarded as bad manners.
One of the most accessible, mass produced Scottish beers are Tennents lager and also McEwens beer, however coming from different regions, you might find several neighborhood breweries, producing everything through light-colored lagers to dark beers. Included in this, Deuchars IPA and also Orkney’s Dark Island will be standouts.
Typically the most popular stout continues to be Guinness, coming from nearby Ireland,as the strong Stella Artois, within the Region, is the best-selling high quality lager. Typically, the strength of Scottish beer (as unique from lager) will be tagged by shillings (for instance, Belhaven 80/-). The larger the quantity, the more powerful the ale. These days, along with cask-conditioned beers, the bar can inform you the actual alcohol content, ABV: 4 is regular, 6 is powerful.
Keep in mind, almost all ale within Scotland offers increased alcohol content compared to virtually any purchased from United states. Which even is true of common American brand names like Budweiser. Therefore, go easy while you drink in Scotland.
Author: Mandy Wise
Article Source: EzineArticles.com
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Let’s play a game: I say a word and you say what drink you think of. Russia! … Mexico! … Belgium! … You probably thought of vodka, tequila and beer, am I right? Why is it that Belgian beers are so famous?
- Belgium offers an awesome choice of beers: more than 400 different beers make it a real beer paradise. It’s almost impossible to get to know them all in one year alone. Who likes good beers can’t get bored here: by the time you tasted your 50th beer, you won’t remember what some of them taste like.
- Beer culture here is one of the most evolved in the world. Belgians handle their beers with care, just like the French do with their wine. And even when you order a rare beer, chances are big that you’ll get it in it’s own special glass. Perfectly served with a bit of foam to keep the temperature right.
- It’s not difficult to find an interesting assortment of beers. Every place offers the most known lagers, ales and specialty beers. And to buy them, you only have to be 16 years old. Yet Belgium doesn’t have so much problems with binge drinking and alcohol abuse by children as Great-Britain or the United States! I guess it’s not so cool when it’s allowed.
- We’ve said it in the beginning of the article: Beer is for Belgium what wine is for France. But which one is the most sophisticated product? Wine has a better image, but not for long anymore. Beer is winning popularity and with reason: it has more ingredients which make it more complex to brew than wine. Belgium-France, 1-0!
- Alcohol volume: foreigners are often deceived when drinking their first Belgian beer. But they’ll all admit that they really like it. In Belgium we like our beer strong. None of that weak dishwater that they serve in some other countries! With as much as three fermentations (thereunder natural fermentations, extra fermentations in the bottle and in barrels) they are very efficient in activating your taste-buds and deactivating braincells.
Author: Jonas Vets
Article Source: EzineArticles.com
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When my son and daughter-in-law held a knife and cut the first slice out of their all traditional, butter-cream frosted, lavish, and very expensive wedding cake, I couldn’t help smiling. If we had been in the early Roman times, the wedding cake would not be one huge, tasty, decorative creation, but many small, possibly cupcake-sized, salty wheat cakes. In addition, the guests wouldn’t be eating the cakes but throwing them at the bride or crumbling it over her head for fertility and single women would try to catch the crumbs for the same reason they catch the bridal bouquet today.
In the olden times when children didn’t make it to adulthood due to childhood illnesses, fertility was important, and that is probably the reason the wedding cake tradition was born. Later on during their empire, Romans turned their salty cakes into sweet cakes. This time, they made a slightly larger bridal cake with many smaller cakes surrounding it. The smaller cakes were brought as gifts by the guests. These cakes everyone ate, but still crumbled some of those over the bride.
After the Roman conquest of the British Isles, Roman customs influenced the natives who baked dry cakes for their weddings and drank their ale with them. In old England and Ireland, there also was, and still is, the custom of a groom’s cake, dark in color and made of dried fruit.
When the English sent their pioneers into the new world, they also sent their customs with them. First European settlers in the Americas made fruitcakes for their weddings because their preservation was easier.
The fancy wedding cake with several tiers was created through the initiative of the French, and although scorned by the English at first, it was later adopted and became the norm through all Europe. The wedding cake, owing to its long history, became an individual affair for a modern wedding party, with different shapes and styles and with a rich variety of flavors, fillings, and icings.
A wedding cake, after the vows, has become a vital part of wedding ceremony in our day. It is assumed that a wedding cake reflects the style, elegance, and delicacy of the couple’s upbringing, in addition to their enthusiasm for their marriage.
Not only the ingredients and the making of the cake, but the ceremony of its cutting has become another reception by itself. Traditionally, the bride and the groom cut the cake together, with groom placing his right hand over the bride’s right hand to cut the first slice. Then, they feed each other that first slice while everyone applauds. Sometimes, the top tier is saved for the first anniversary or the birth of the couple’s first child, whichever comes first.
In some new world weddings nowadays, smearing each other with the icing has been taking hold as a custom, adding hilarity to the reception. My favorite wedding cake anecdote is a real one that may have seemed like a disaster at the time; however in hindsight, it has become an amusing joke. Yet, since the marriage has lasted, the incident might have been a good omen.
Several years ago, we attended a large wedding reception. Over the several steep stairs to the main reception hall, the wedding cake had to be carried rather than wheeled. I don’t know why nobody thought of a ramp but two waiters, one on each side, took the cake up the steps.
Suddenly, a waiter tripped and the cake fell on the floor, but with luck or heavenly intervention, the top two tiers stayed intact. A pandemonium broke out with the bride’s mother fainting and maintenance people scurrying about. Since the reception hall was part of a big hotel, the management came up with their version of a wedding cake. Several small cakes were arranged as the bottom layer with the two top layers of the original cake placed over them.
Judging from that experience, I think it might be a good idea to have a just-in-case second cake. After all, cakes are loved by most anyone and they don’t go to waste.
Author: Joy Cagil
Article Source: EzineArticles.com
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Patrick Henry was a very prominent figure in the American Revolution. In his time, English beer was the most famous and very few colonies like New Amsterdam started to rely on the local breweries instead of the English breweries so as to increase revenue. This started the boycott movement against the English breweries and many founding fathers of America started to encourage home brewing. William Penn, Thomas Jefferson, Samuel Adams, James Madison and even George Washington were established home brewers and they encouraged the legislation to promote the American Brewing Industry. Among these was Henry.
The Patrick Henry tavern was among the most famous beer taverns in America. The beer manufactured in Henry’s brew house was made from the top fermenting yeasts. The beer manufactured in the home breweries in America used to be strong and Henry’s recipes used to be a sensation among beers. Many Patrick Henry’s beer bottles are being collected in many prominent beer clubs like the Brewery Collections Club of America. America, which used to be a country in which ale was drunk, was transformed into a country that preferred beer and malt after the revolution. This transformation was brought about by the introduction of top fermenting yeasts and bottom fermenting yeasts by the English and Germans respectively.
Patrick Henry beer was always made using top fermenting yeasts and almost all the bottles of the beer that have survived can be found with the tag “A beer with an ale base”. The fox deluxe brewing company reproduced the beer for about a decade until they were closed in 1951. Later on in 1982, the interest of beer again started to spread through America and Grant’s Brewery Pub was opened, which revived the early American breweries. They also manufactured some of the recipes that were available from Patrick Henry’s tavern and from then on, the Brewery industry in America has seen a continuous growth. The brewpub has been replicating these sensational recipes. Famed recipes like Patrick Henry’s Malt Liquor and the famed beer with the Ale Base are also being manufactured and have an all time high popularity.
Author: Nilakanta Krshna
Article Source: EzineArticles.com
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I suspect beer making goes back into prehistory. That’s in part due to the fact that as far back as the sixth millennium B.C., records show a recipe for making it. It’s half a prayer, but the prayer contains complete instructions for producing this potent potable. The location is Ancient Iraq.
Beer itself (or the evidence of it) dates back to around three thousand B.C. in Iran. European sites in about the same era have also been discovered, though it is thought that was for personal consumption, not sale or trade.
Around the seventh century A.D., monasteries were producing and selling it to the public, but it still wasn’t on a large scale. It took the Industrial Revolution to turn beer into a beverage for the masses.
Most people look at beer (and the cousins, ale and stout) as a beverage, however that’s not everything beer can be used for. In fact, it has many other uses.
Cooking with beer isn’t that much of a leap from using it as a beverage, but there are several tasty ways to use it. Beer can chicken is quite good (open beer, place into cavity of a whole chicken and bake) as is beer bread. The yeast and the foam in the beer act as leavening, making quick breads rise properly.
If you have an invasion of slugs in your garden, set out little dishes of beer around it. It;s at least it’s more humane than salt. When they’ve been dealt with, you can pour the remains onto brown areas of your lawn to improve them. On the other hand, if you’re planning on barbecuing, you could simply set them around the perimeter of your patio to attract bees and keep them from pestering you.
Minor stomach upsets (in adults only) may be soothed by the carbonation in beer. Of course, if you have an ulcer or other serious stomach problems, you’ll want to skip that one.
For me, I think one of beer’s best uses is as a hair highlighter and enhancer. After shampooing your hair, pour the beer over it, let it sit for a couple of minutes, then rinse it out. You might be surprised at the results.
Author: Mary Bodel
Article Source: EzineArticles.com
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This recipe is self-formulated for an IPA based on my own experiences and tastes. If you like a hoppy beer, you’ll love this IPA. Feel free to take it and make minor adjustments of your own depending on your knowledge or expertise.
This recipe is for those with a basic knowledge of extract brewing.
Let’s start out with the list of ingredients:
1 lb. Crystal Malt 60L (can go lighter for lighter color; I’ve even used 10L and it looked great)
.5 lb. American Victory
5.75 lb. Dry Light Extract
2 oz. Northern Brewer Hops (pellets, 8.00% AA)
.5 oz. Cascade Hops (pellets, 5.50% AA)
1 package Wyeast 1272 American Ale II yeast
5 oz. Corn sugar
Now, before we get into the fun stuff, I’m going to remind you to sanitize everything!!! If you’ve already brewed, you understand the importance of it. I like to use a sanitizing solution that can be found at any brew supply store. You can use bleach. It doesn’t matter how you do it, just do it. You’ll thank me later.
OK, with that out of the way, let’s brew. First, we’ll take our grains (crystal malt and American Victory) and crush them. Do not grind, just crush. Using a rolling pin should get the job done. Then, use a grain bag to steep them in 2 gallons of water at about 160-170 degrees for about 20 minutes. A cheesecloth grain bag can also be found at a brew store.
Next, heat up the pot until it boils. Then add the dry light extract and stir until it returns to a boil. After that, add the Northern Brewer hops and boil for almost an hour. About 55 minutes should be good. Then, put the Cascade hops in the brew for about 1 more minute. During this hour, make sure to keep stirring and DO NOT let it boil over.
Now, we need to cool this “wort.” The easiest technique is to use a two sided sink and keep moving the pot from one side to the next, replacing the water in one side with fresh cold water while the pot is in the other. Alternate sides until it is cold. You can stir here to speed up the process, but be extremely careful not to get water or anything else in the pot.
Once this wort has cooled to close to room temperature (around 70 degrees), you can add it to your fermenter. This should be a 5 gallon glass carboy or a plastic, food-grade bucket. Now you can add water to this mix to get to a total of 5 gallons. Once you are satisfied that the whole mix is about room temperature, add the yeast. Once you’ve “pitched” the yeast, seal the lid and shake the fermenter a little bit to oxygenate it. This is the last time you will want any motion, so don’t shake it at all once this is done. You’re fermenter should have an air lock on it, which can be found at a brew supply store and it is inexpensive. Now store this away for about 3-7 days in a dark place.
After about a week, you are ready to bottle. At this point, you’ll take about 50 bottles (give or take a few) and sanitize them. With a second bucket or something along those lines, you will need to take your sugar and boil it with 2 cups of water for about 5 minutes. Pour this into your bottling bucket. Now you can add syphon the uncarbonated beer into the new bucket. The slow syphoning motion should be enough to mix the sugar with the beer. Do not stir or shake. Then, from that bucket you will syphon the beer into bottles. Use a bottle capper and cap them off. Store these away for two weeks, also in a dark place, such as a closet.
After two weeks, refrigerate, then drink! You’ve got your very own delicious IPA. Share with friends and show off your creation.
Author: Joey Martyn
Article Source: EzineArticles.com
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