WARNING Flu Shots can be dangerous to your health

Every year about this time doctors around the world are recommending that people go in and get their annual flu shot. What most people don?t know or understand is just how dangerous this could be, especially for children under the age of 12. When people call and say ?My doctor is telling the family to go in and get a flu shot. Should I do it???I tell them they should learn about the side effects and decide for themselves?as a chiropractor and naturopathic physician I don?t? have the time or energy to argue with family practitioners or family doctors who are obviously uneducated on the possible side effects or detrimental effects flu shots or vaccinations in general can have on the body.

I personally have never received a flu shot and have never been ill during the flu season. In my personal opinion I don?t think toxic chemicals and strains of different viruses growing on living tissue belong inside the body. Because of the demand, I want to share with you some of the research that we have found in the latest flu shot trend and the by-products of these supposedly sterile and non-harmful solutions.

I don?t know about you, but I sure would not want any of the following compounds in my bloodstream or deposited in my body. Let?s look at what we have found in the common vaccinations:

Ethylene Glycol: Ethylene Glycol is nothing more than the technical name for anti-freeze, the same stuff that you put inside your car engine. I don?t think I have to tell you what would happen if you ingest antifreeze.

Thimerosal: This is a mercury derived disinfectant and preservative which is used in a majority of the vaccinations and can result in brain injury over a long period of time leading into Alzheimer?s or Parkinson?s Disease, lack of memory, sluggish brain performance and also is known to induce auto-immune diseases such as lupus, rheumatoid arthritis, ALS as well as altering and depleting the immune system from working efficiently.

Phenol: Phenol is most commonly used as a disinfectant, also used as a dye, is listened as a carcinogenic agent (cancer-causing) agent and is also known as carbolic acid.

Neomycin and Streptomycin: These compounds are used as antibiotics which have side effects to include severe allergic reactions in some people. It always puzzled me why they are putting two different forms of antibiotics in a viral vaccine.

Aluminum: Aluminum accumulates in the skin, bones, brain and kidneys and can cause Alzheimer?s and Parkinson?s disease. Aluminum has also caused cancer in laboratory mice. It is commonly used as an additive in most vaccinations.

Formaldehyde: Formaldehyde is used as a preservative. It is also classified as a carcinogenic (cancer-causing agent) and causes the body fluids to become acidic in nature. Formaldehyde will start to preserve your tissues within the body.

I hope that when your doctor starts telling you that it is time for your annual flu vaccine you will present this material to him and ask him how all of these ingredients are going to prevent you from getting the flu. I?ll be very interested in knowing what his answer is to that question. As a side note just to let you know what is being injected to your body, these vaccines are strained through animal or human tissues like chicken embryos, monkey kidney tissue and embryonic guinea pig cells, to name a few.

So what am I supposed to do if I don?t listen to my doctor and I decide not to get an annual flu shot? Well, you have probably made the smartest decision you have ever made in your entire life. So let me give you 5 Simple Secrets and Bonuses to Sailing Through The Flu Season:

Secret #1: Reduce your intake of caffeine, alcohol and carbonated beverages and replace with purified water with addition of organic apple cider vinegar added. Two tablespoons per gallon or a capful per glass. Ideally, you should drink at least ? gallon of water each day.

Secret #2: Reduce intake of refined white sugar, white flour, sweets, refined grains and hydrogenated oils. Try not to over-eat, especially during the holidays. Try to get adequate exercise?at least 3 times per week. The more you move, the better your lymph system is able to move toxic materials out of the body.

Secret #3: Zinc. In a majority of the studies that have been done during the flu season many people have prevented the flu by taking supplements of zinc. Zinc is one of the most powerful immune stimulants and is powerful anti-viral. There are a lot of different forms of zinc and you have to be careful on which one you choose. Therefore I recommend the best and most absorbable form of zinc which is zinc orotate. If you cannot find this form of zinc at your local health food store or natural health care practitioner contact Global Healing Center at 713.476.0016 or staff@globalhealingcenter.com. Do not take zinc at the same time you eat or drink citrus fruits or juices. It will diminish the effectiveness of the zinc.

Secret #4: Eat as close to nature as possible. This means to eat food that is considered ?live.? Include raw fruits (seasonal), vegetables and nuts and seeds as much as possible in your diet. If possible, buy organic or from a local farmer?s market. Make sure that you thoroughly wash your fruits and vegetables before consuming. Vegetables may be steamed lightly or used in nourishing soups and stews. Adding fresh garlic to your diet is also recommended.

Secret #5: Eliminate stress and negative emotions. Being negative and allowing stress to affect you can quickly bring down the immune system. Learn to say no to activities that will over-tax your schedule. Spend time alone each day and read positive books, listen to good music or practice meditation. Train your mind to find the positive or good in every situation and treat all of these situations as a learning experience. Don?t go around playing the ?victim? in life.

BONUS! Secret #6: Colloidal Silver, Oxygenator and Oregano Oil: Colloidal silver has been around for hundreds of years and has been used as a natural antibiotic which promotes healing. It can also be used as a nasal spray and as eardrops. Oxygenator is a safe, stable, inorganic compound of oxygen and chlorine-containing products, in a colorless and odorless aqueous medium. Oxygenator is known to release chlorine dioxide (CL02), and the product has demonstrated efficacy as an anti-inflammatory, broad spectrum, bactericidal, fungicidal, as well as a virucidal agent. The Chemistry Literature verifies this triple-threat ability of CL02. Oregano Oil is a powerful germ and painkiller. An article published in Phytotherapy Research describes how oregano oil superceded anti-inflammatory drugs in reversing pain and inflammation and is nearly as powerful as morphine as a painkiller. The oil also possesses significant antioxidant powers. Furthermore, it stimulates the flow of bile, which greatly aids digestion. Keep these three products in your medicine cabinet at all times. All three are available from www.globalhealingcenter.com or call 713.476.0016.

SUPER BONUS!! Extra Tips and Suggestions

~~ Get adequate sleep and rest. The body does the most healing between the hours of sundown and midnight. It is impossible to ?catch-up? on sleep.

~~ Wash your hands frequently. Rinse and dry your hands thoroughly and keep them away from your eyes, nose, and mouth. If you sneeze use a tissue and throw it away as soon as possible.

~~ Buy a new toothbrush frequently. Toothbrushes can harbor viruses and prolong an illness.

~~ Eucalyptus Oil is good for relieving congestion. Put 6 drops in a hot bath or in boiling water, put a towel over your head and inhale the vapors. You can also diffuse it through an essential oil diffuser.

~~ Dairy Products. Dairy can be very mucous causing not to mention the fact that many people have an allergy to cow?s milk and don?t even know it.

~~ 3 Drops of 3% Hydrogen Peroxide in each ear 3x daily for 5 days helps relieve flu symptoms.

With many flu seasons ahead I felt it was finally time to break the silence and reveal these secrets to as many people as possible. I have come to the conclusion that your Dr. doesn?t want you to know about the detrimental effects of flu shots and vaccinations. Please feel free to share this article with your friends, family and loved ones. I wish you a happy and healthy holiday season. Don?t forget to check all the information and research articles on our continually up-dated website: www.globalhealingcenter.com

Dr. Edward F. Group III, is widely recognized as a leader in the field of alternative/natural medicine. Dr. Group is a Doctor of Chiropractor, Doctor of Philosophy in Natural Medicine (Honorary), Naturopathic Doctor and Independent Research Scientist. A prolific author, Dr. Group has written seven books and dozens of articles on natural healthcare.

The Great Pyramid of Iesa Intro Part One

We have been led to believe all manner of lies by the hellenizing Empires called ?civilized? as they have trashed those who colonized them. The ancients of many races built the world and the technologies upon which these Empires have fed like carrion crows. The only thing that is Classical about History is the standard operating procedure of propaganda. It is a ?classic? fraud. I have done over thirty books with the primary purpose of making the soul of man and life on earth a little less obfuscated by those who seek to enslave us or empower only the few in a Platonist hierarchy designed by Nobles. We are told the Great Pyramid is built to honor Cheops and yet there is no evidence of that other than his cartouche outside with the reconstruction gang?s graffiti. In fact there is reason to doubt such a person ever existed just as we are seeing so many scholars come to know that Jesus is an amalgam at best. But the concepts and living word of Jesus are alive and still seen in the Great Pyramid.

Sages like Pythagoras learned a great deal from this library in stone. But he did not learn all of the secrets and I will not dare say I know them all either. True wisdom never was captured in words and the average ancient person did not even have a writing alphabet and often could not form all the vowels in their speech. Plato observed the advent of writing caused a decrease in disciplined learning.

There are many tragic stories in the course of the designed deceit called history. There are many heroes who have kept the wisdom and symbology or triads thereof alive. The Great Pyramid does more than merely symbolize the connection of Heaven, Earth and Man. It is more than some Triune Nature of Man allegory or metaphor. It actually once functioned as a kind of machine; we shall see many good people are discovering more than this improbable possibility.

The Homeric scholars including Schliemann have found some things like Troy to prove the myth was not all mere fiction. This continues to the present day in even more fascinating ways due to satellite technology as well as a weakening grip of Biblical intrigues or religious suppression. In the final analysis it is my sincere hope that people will become more spiritual and able to appreciate their religious icons were far more than the interpreters who used their image and good works. I am of the belief that when Homer wrote about ?the underworld? he was writing about North America and I know for certain that these people knew the earth was a sphere and had means to map and travel throughout the whole world since long before Homer.

\Centre of the Earth\'s Land Mass, etc.

This is an important concept and I will explain to the best of my ability. It will be easier to appreciate somewhat better the truly significant placement of the Giza complex.

First let\'s consider two squares. One is 100 square units (miles, kilometres, or whatever) in area, the other twice as large, 200 square units in area.

He illustrates two squares with pyramids on top from an overhead perspective with a line connecting the centre points or apex of the pyramids. Under the smaller square are 10 units and under the larger square is the figure 14.85 units. The 100 and 200 unit figures as mentioned are further repeated further under these two squares.

We will find their respective centres by drawing diagonals. Where the diagonals intersect is the centre of each square. Together, these squares represent three units of the largest common denominator--100 square miles. So we\'ll draw a line, divided equally into three parts, between the centres of the two squares. Since one square is twice the size of the other, we will mark off two of the equal parts towards the larger square. This is the centre of their combined areas, given their distance apart. If they were closer together, or further apart, the point would fall elsewhere. Please note that this point is above the centre of the small square but below the centre of the larger one. It is a true geometric centre of the two areas that are separated by this given and arbitrary distance.

It is possible to ascertain the area of an irregular shape, although it is much more difficult to do than using squares.

The largest continent, Eurasia, happens to be about twice the land area of the American continents. These continents are separated by oceans. One can divide the separation into three equal parts, just as above, and find the \'centre of these two land masses.\'

Taking this point, we can calculate Africa into the picture the same way. Africa is about 25% the area of Eurasia and the Americas combined. Therefore, the distance from Africa\'s geographic centre to the Eurasia-Americas\' centre will be divided into five equal parts (i.e. the \'4\' represented by Eurasia-Americas, and the \'1\'(25%) represented by Africa\'s area). Marking off four of these five divisions towards the Eurasia-Americas? centre, since this centre represents a combined land mass four times as large as Africa, will yield a new point, which is geometric, in this case \'geographic\', centre of Eurasia-Americas-Africa combined. If we continue this process with the remaining large and small land masses--Antarctica, Australia, Greenland, New Guinea, Java, Sumatra, etc. --we will eventually arrive at a \'centre of the earth\'s land masses.\' It will be as accurate as our method, plus the arbitrary inclusion of ever smaller islands, will make it.

A meticulous calculation of such a \'centre\' will result in a point directly on the meridian (longitude) of the Great Pyramid but 6\' (minutes) south of the Great Pyramid--but there\'s only sand in that location. The Giza Plateau is the first solid bedrock on the correct meridian And Archaeology Magazine had the temerity to suggest the builders were merely imitating natural landforms with the Sphinx and Pyramid in last months issue.. It is 6\' in error from the true centre.

Sixty seconds of 101.3 English feet = l\' (minute) of arc, 6080 feet on the equator = 1 nautical mile, whereas one \'common\' or \'highway\' (\'statute\') mile equals 5280 English feet. A nautical \'knot\' is one nautical mile (6080 English feet) per hour of time; it is a unit of speed measurement, not of static distance.

Sixty minutes = 1 degree of arc, or 60 nautical miles at the equator. The Earth\'s equatorial circumference contains 360 degrees or 21,600 nautical miles = 24,872.73 common or statute miles.

All this sounds deceptively precise! In fact, of course, standardization of the length of the English foot, and therefore of seconds, minutes and degrees of arc, was not accomplished until the 1750s--and the size of the Earth was not measured correctly at that time. Just as the French Academy made an error in fixing the length of the metre, which was supposed to be one ten-millionth part of the surface distance from the Earth\'s equator to either pole, because they couldn\'t measure the Earth accurately, so also the British Admiralty made inaccurate geographic measures. Nonetheless, these measures remain accurate enough for most practical purposes. Nowadays, units of measure are fixed by correlation to electromagnetic wave-lengths Could the ancients have been able to attune with Gaia\'s earth energy grid and send signals along it to record the time taken for a bounce back or echo?. Since 1966, for example, the metre has been fixed as a division of the wave-length of Krypton 86.

A glance at the U. S. A. F. \'Azimuthal Equidistant Projection\' Map of the world see illustration in our illustrations section will show that it is centred \'near Cairo\'--i.e., at the centre of the earth\'s land masses, as calculated above, and precisely on the meridian of the Great Pyramid-- but 36,480 English feet south of the Great Pyramid at the true centre, which falls in an area of sand. A property of Azimuthal Equidistant Projection is that a circle drawn around any given point will have a circumference incorporating points of geography that are truly equidistant from the centre of the circle--the airplane or ship. This is not the case with large-scale maps drawn on the common Mercator projection, which gives accurate longitudes and latitudes of all geography but must distort the polar regions in order to do so. It is also not the case with the Phillips projection, used by the UN, which shows the land area of countries in true proportion to each other but must distort the longitudes and latitudes near the equator in order to do so. These distortions arise from the problem of transferring the curved surface of a spherical Earth onto a flat piece of paper--the best that can be done is to know, and to choose, the kind of distortion that best serves any given need.

About the Author

World-Mysteries.com guest expert
Author of Diverse Druids
Columnist in The ES Press Magazine

Enhancing your Powers with Vaastu For Students

Enhance your Powers with Vaastu

The Basics

Though science of Vast existed since ancient times, its importance has been re-emphasized only in modern time. Vast offers a very powerful tool for enhancing the effect of good natural powers and at the same time negating effects of the bad powers.

Vaastu is the science of directions that combines all the five elements of nature namely The Earth, Water, Air, Fire and Space and balances them with the man and the material. Vaastu Shastra is creating a congenial settings or a place to live or work, in most scientific way taking advantages of the benefits bestowed by the five elements also called \Paanchbhootas\ of the nature thereby paving the way for enhanced health, wealth, prosperity and happiness in an enlightened environment. The world comprises of these five basic elements known. Out of the nine planets, only our planet has life because of the presence of all these five elements so your body is nothing but a creation by god by using these five elements in harmony with the nature. These elements can effectively be used either in harmony with the nature to enhance your powers or in conflict with the nature to completely destroy your abilities.

Vaastu Advice For The Study Room
A study room should be such that the person studying there can put his full concentration and is helped by the natural powers to do so. If he does not position himself properly and does not choose the layout of the room and the furnishings in the room then he will not able to concentrate properly, will not be able to sit there for long and will feel uncomfortable. The key is to use the natural powers to your advantage and negate the bad effects of the powers which they may otherwise have.

One has to take care of the following points while selecting and laying down the study room: -
?Proper location of the study room in the house, the direction of the Entrance
?The direction & placement of the study table.
?The direction to face while studying
?The direction & placement of the book shelf
?Lighting arrangement of the room.
?The things to be kept in the study room
?The color scheme of the room.
Study room location

It should be located in the direction considered most auspicious for learning and knowledge. These are the east, the north or the northeast of the house. Along with that if the door of the room is also in either of these directions, the result turns out to be the best. The room should never be in southwest or south.
Astrologically, the sun is the lord of the east (direction) and any work done or studies performed sitting in this direction will bring fruitful results.
Studying and sitting in the east rarely hinders concentration. In your study room, have your seat so as to face east or north.

Do not have a toilet in the study room, though you can have a bathroom.

Some preventive measures: Make Sure that?

?The study doesn?t have a noisy toilet on the floor above or below and that the student doesn?t study sitting under a beam.

?That there is no mirror reflecting their books while they study. This has the effect creating a lot of pressure on them.
?Pillars, columns, sharp pointed edges of furniture, open shelves etc act as obstructions and deterrents to good concentration.

?Shoes and chappals should not be kept under a bed. Try to keep the area under the bed, as clean as possible. As far as possible all foot wears

hould be kept away from the room only bath room slipper could be kept.

Study Table

It isn?t advisable to keep the study table against a wall. There should be open space in front. This encourages fresh ideas and approach and breaks the monotony of lengthy study sessions.

The table should not stick to the wall. It should be at least 3 feet away from it. Along with that unnecessary books should not be piled up on the table. Only the books, which are needed, should be kept on the table. Load of books on the table create unnecessary mental pressure on the mind. You could have a solid wall behind you as it signifies support. One can also place a painting or poster of a mountain behind to add support. However, the peaks of the mountain should preferably be smooth and not sharp.

Ensure that the study table isn?t cluttered with heaps of books piled on it. The table and chair should also be neat and clean. A revolving chair usually isn?t a good idea; a four-legged wooden chair is best. Ensure that the height of the table and the chair are suitable for you and there is no unnecessary strain on your neck.

Further the size of the study table should not be too big or too small. It should be just the size that is comfortable for the working of the student. A big sized table diminishes the working capacity, whereas the small table gives rise to depression.

Bookshelves

It is a good idea to place the bookshelves on the sides rather than above the study table. Books placed above the study table tend to exert pressure and create unnecessary stress.

.The study books should be placed in the cupboard in the cabinet rather than in the open. And if the shutter of the cupboard is kept shut the flow of energy is constantly maintained.

The books in the study chamber should be kept in the east, north, Southwest, South or West direction and not in the North - East.
In addition to that if the north - east direction bears heavy weight it shall pressurize the students\' mind.

Lighting

The study room should be bright and lit up well. Dingy, dimly lit rooms are depressing and in conducive to a child?s education, growth and attitude.

An adequate amount of sunlight is a boon for a balanced all-round development. However if you do not get natural light due to any reason, adequate suitable artificial lighting is a must however is should be remembered that no artificial light can ever give the benefits of the natural lighting.

While studying, the shadow of the student should not fall on the books being studied.

A study lamp is another way of energizing the room in focusing on the task in hand. The light of the lamp should be bright preferably white and care should be taken that it does not fall directly on the eyes and should not be too harsh on the eyes. Table lamp should be kept in the Southeast corner of the table.
Energizing Study Rooms for better concentration

?Gayatri chants early morning is a powerful tool to energies living spaces. You do not have to recite the mantra always, even a cassette has a great effect, just experiment with it.

?A television playing in a room interrupts concentration whereas music does not. A TV serial being played in next room at loud volume can cause discomfort and may result in lack of concentration.

?Playing inspirational and soothing music in the children?s room is very effective. Study and music go together well. Point to remember is that it should not cause distraction and should be predominantly be instrumental.

?Are you aware of Earth?s magnetic field and how it affects the magnetic materials. Do you know your blood contains lot of iron? Ensure that you sleep with head towards the East or South. A person becomes learned by placing his head towards the East and is troubled by distressing thoughts by lying down with his head placed in the Westward direction. By placing head in South direction you ensure good health and sound sleep.

?A pendulum watch is a must in each and every study room as it instills a sense of movement and life.
Inspirational Pictures

Place an inspirational picture in the child?s room. The picture could be that of a galloping horse, a rising Sun all these are symbols of strength and inspire even the weakest.

The study room should have images of Lord Ganesha and Goddess Saraswati.

Hang framed certificates or display trophies etc won by you on the South wall. Reminding the winnings and successes of the past invariably revive the faith in your self and the fighting sprit in you.

Do not put pictures depicting any battle scenes, fights, dragons, skeletons etc as these have a negative effect and cause negative energy to flow in the room.

Remember what you become depends a lot on what you eat, what you see and what you hear. So be careful in choosing these things.

One should not have pictures depicting war scenes (even if they belong to the Epic Mahabharata or Ramayan battles). Similarly scenes depicting negativities of life like sorrow, struggle, violence (including that of wild beasts), and tragedy and have calamities.

Te color Scheme

If possible, the walls of the study room should be light orange in color as it is very auspicious and enhances the wishing power as well as supports the speedy progress of mind.

Do not use a dark color in the study room. You can use yellow, white or pink also. Your room should be vibrant and cheerful, avoid too much of black in this room.

About the Author

Author has 28 years of experience in the field of Teaching and Management. He is M. Tech from IIT Kanpur and has worked in different capacities including Signal corps Indian Army, Regional Manager for a Telecom Company. Currently he is Associate Professor with ITM, Gurgaon that is rated as best Engineering colleges of North India.

Craps Online

Want to learn how to play Craps Online? You\'ve seen it being played before, you have heard about it and now you want to get in on the excitement of online craps.

If you looking for a game of craps online start by trying to find the rowdiest tables, at any casino the loudest tables are normally the ones reserved for craps games.

Played with a pair of dice, the only real strategy you can follow is to bet wisely, because this game of chance really only depends on the roll of the dice.

If craps betting is the only online strategy, it\'s in your best interest to familiarise yourself with the different options and odds offered. Try playing for free first at your favourite virtual casino. You can find online craps at most reputable casinos...

Read more:Craps Online

About the Author

Chen Ching-feng is a successful writer and online gambling expert

providing valuable tips and advice for those interested in gambling and online gambling strategies .

His numerous articles found on virtual casino web ,provide useful and factual gambling information and insight.

Free Culinary Education

Economic reports all over the US are enticing culinary experts to come out of their cocoons, and that\'s good news for restaurants, hotels - and eager job seekers, no matter their level of experience.

The restaurant industry is coming back.

Here is some important information for those who are interested in learning culinary arts but are not able to afford huge costs involved.

The Institute:

The San Francisco Hotel Restaurant Labor Management Education Fund - a union-sponsored training program to be a chef is free for aspiring candidates.

About the Institute:

Here you can earn while you learn. The union program is a great place to begin your climb to celebrity chef status. This state-approved program, which began in 1976, is overseen by the Hotel and Restaurant Employees Union Local #2 as part of its bargaining agreement with the hotels.

It is a three-year, on-the-job-training apprenticeships with classroom instruction. In fact, this program is the only one, except for the Armed Services, that pays you to learn.

Eligibility Criteria:

Applicants must be at least 18 years of age and have a high school diploma or GED.

Screening Process:

After the initial application process, candidates are interviewed and ranked by a panel of industry officials.

Job Prospects:

There is a campus interview. The hotels do the hiring. Those accepted into the program begin earning 55 percent of union scale.

Apprentice chefs start in the pantry doing preparation, moving to food sanitation, soups and stocks, pastry and line cooking. It\'s the full work progress of the kitchen.

After Completion of the Course:

Apprentices must become union members and, upon completion of the program, they earn a certificate as a journeyman cook. This training is as important as a good set of carving knives.

The program also provides ongoing training for hotels that want to retrain current employees. This year\'s class has 512 students and the goal is to begin a new class each semester.

Special attention is given to banquets, which are big-ticket items for hotels and for food servers. In addition to their salary, servers can earn $100-plus in tips from a single event.

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About the Author

Culinary Artist - Specializes in French & Thai Cuisine
Date Posted : 14 - Feb - 2005
Website : http://www.best-cooking-school-culinary-arts-schools-classes.com

Career Change Why Culinary

Most culinary colleges and cooking schools nationwide report that an increasing number of students are older adults with prior careers. Whether fulfilling lifelong dreams or trying something different, the old students are attracted to the wide variety of jobs in food service and to the possibility of success in an industry the National Restaurant Association projects will need an additional 1.8 million workers in the next 10 years.

A recent survey concludes that fifteen percent of this year\'s freshman class at The Culinary Institute of America in Hyde Park, N.Y., are career changers or are those who previously studied subjects other than hospitality.

There is a strong response to recruitment efforts with students from other careers. There are many who want admission to improve their skills and increase their likelihood of achieving the goals they set for themselves.

To appeal to older career changers, schools are offering shortened programs, smaller classes, fast-track application processes and internships in restaurant and food operations.

Along with two-year associate\'s and four-year bachelor\'s degrees, the culinary-arts school of the art Institute in Denver offers a one-year cooking program for older students who already have degrees in other disciplines or who want to enter the industry quickly.

Whats most discouraging is that career changers may be naive about what it takes to become a professional chef, and therefore most do not fare well in their courses.

Most people get into culinary because of the glamor. You have to be organized, think on your feet and have a certain temperament for it. There is stress, heat, hot oils, boiling water, sharp knives. You have to be organized and focused and have a real passion for it. Cooking in a restaurant is very different from cooking at home.

About the Author

Culinary Artist - Specializes in French & Thai Cuisine
Date Posted : 14 - Feb - 2005
Website : http://www.best-cooking-school-culinary-arts-schools-classes.com

Improving Culinary Skills

Preface: Its a known fact - culinary skills of Americans is declining. Its time for food manufacturers to bring a \bon appetit\ quality to their prepared foods. Read to know how to improve culinary skills of Americans.

Folding culinary arts into food service - includes related article on trendy food manufacturing.

It is increasingly important for food manufacturers to utilize both culinary professionals and food scientists in their Research and Development efforts, else we are heading towards a society where there wont be any good food to eat.

Food flavors can be either added to foods or developed during cooking processes. However, processes used in the kitchen usually produce different results than those in manufacturing.

Culinary professionals can help scientists envision fine restaurant food presentations, which can then be taken and duplicated on a large scale through flavor and/or process technology.

The Odd Couple?

Although working together can be challenging, food scientists and culinary professionals can benefit from learning each other\'s perspectives on product development. Language/terminology differences can create communication gaps as are often the case when people in different disciplines work together.

Matthew Walter, corporate chef at a flavor and ingredient house, says, \To work with manufactured food, a chef does not need to become a food technologist, but does need to understand the ingredients and the parameters within which they are working. When both the culinary and technical views come together, the highest quality product results.\ Walters also adds that it is definitely possible to have fine restaurant-quality manufactured food. \Anything can be done for a cost, and while cost has traditionally been the biggest inhibitor of high quality, people are willing to pay for good food,\ he adds.

Some feel that a smaller setting can be a friendlier atmosphere for a combination culinary/food science developed product. The larger the company, the more challenging it can be for the two disciplines to work together. Developing a product with fewer people allows everyone to wear more hats and it may be easier for the group to collaborate. People tend to be more specialized in larger companies with each person providing a specific contribution to a product before handing it off to someone else.

Although it is still not extremely common to have personnel from these two differing disciplines working together, the end product is often superior and more quickly developed when scientists and culinary experts put their heads together. This combination of talents creates a synergy that helps the product development team cover all its bases.

Does this mean that a new hybrid type of food expert will soon be in demand in the industrial food world? To a certain extent, this is already true. However, some in the industry are concerned that with a hybrid food background, expertise in each area will become diluted. Evolution is a slow process.

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About the Author

Culinary Artist - Specializes in French & Thai Cuisine
Date Posted : 14 - Feb - 2005
Website : http://www.best-cooking-school-culinary-arts-schools-classes.com

Culinary Traditions Of France

French cuisine is the amazingly high standard to which all other native cuisines must live up to. The country of France is home of some of the finest cuisine in the world, and it is created by some of the finest master chefs in the world. The French people take excessive pride in cooking and knowing how to prepare a good meal. Cooking is an essential part of their culture, and it adds to one\'s usefulness if they are capable of preparing a good meal.



Each of the four regions of France has a characteristic of its food all its own. French food in general requires the use of lots of different types of sauces and gravies, but recipes for cuisine that originated in the northwestern region of France tend to require the use a lot of apple ingredients, milk and cream, and they tend to be heavily buttered making for an extremely rich (and sometimes rather heavy) meal. Southeastern French cuisine is reminiscent of German food, heavy in lard and meat products such as pork sausage and sauerkraut.



On the other hand, southern French cuisine tends to be a lot more widely accepted; this is generally the type of French food that is served in traditional French restaurants. In the southeastern area of France, the cooking is a lot lighter in fat and substance. Cooks from the southeast of France tend to lean more toward the side of a light olive oil more than any other type of oil, and they rely heavily on herbs and tomatoes, as well as tomato-based products, in their culinary creations.



Cuisine Nouvelle is a more contemporary form of French cuisine that developed in the late 1970s, the offspring of traditional French cuisine. This is the most common type of French food, served in French restaurants. Cuisine Nouvelle can generally be characterized by shorter cooking times, smaller food portions, and more festive, decorative plate presentations. Many French restaurant cuisines can be classified as Cuisine Nouvelle, but the more traditional French restaurant cuisine would be classified as Cuisine du Terroir, a more general form of French cooking than Cuisine Nouvelle. Cuisine du Terroir is an attempt to return to the more indigenous forms of French cooking, especially with reference to regional differences between the north and south, or different areas such as the Loire Valley, Catalonia, and Rousillon. These are all areas famous for their specific specialty of French cuisine. As time has progressed, the difference between a white wine from the Loire Valley and a wine from another area has slowly diminished, and the Cuisine du Terroir approach to French cooking focuses on establishing special characteristics between regions such as this.



As part of their culture, the French incorporate wine into nearly every meal, whether it is simply as a refreshment or part of the recipe for the meal itself. Even today, it is a part of traditional French culture to have at least one glass of wine on a daily basis.

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Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

Culinary Education

Preface: This article is intended to introduce you to cooking schools and culinary institutes, and to give you a few things to think about as you investigate a culinary education and career.

Do people like your cooking? Do the dinners you serve make guests say \How lovely!\ or \Mean spread, dude!\? Have you worked your way through a recipe book or two? Do people tell you that you ought to be \a chef or something\? Or do you just feel like you could really get into food and hospitality? If the answers to any of these questions are \yes,\ maybe you should look into attending a culinary program such as those offered by a cooking school or culinary institute.

At such a school, you can quickly master culinary techniques that took the chefs of centuries past lifetimes to create and perfect. As at other schools, you can make good friends while studying in a culinary program, but you can also learn the deeper trust and skilled interpersonal organization it takes to function as part of a team in a restaurant or hotel. If you\'re so inclined, you can learn how to manage such a team. You might even learn how to make dozens of new dishes well enough to dazzle your family and friends, and not just your customers.

About the Author

Culinary Artist - Specializes in French & Thai Cuisine
Date Posted : 14 - Feb - 2005
Website : http://www.best-cooking-school-culinary-arts-schools-classes.com

The French Culinary Institute in NYC

The French Culinary Institute was founded in New York City in 1984 by Dorothy Cann Hamilton. It quickly became one of America??s foremost cooking schools, due to its combination of classic French techniques and American inventiveness. Today, it is recognized as one of the world??s most prestigious culinary schools due in part to the distinguished faculty at the school.



Faculty members include culinary luminaries such as master chefs Alain Sailhac, Jacques P??pin, Andr?? Soltner, Jacques Torres, Alice Waters, and master sommelier Andrea Robinson. They also have a series of visiting lecturers to compliment the teachings of their core faculty. The FCI provides students with rigorous, hands-on, training that allows for an easy transition into the workforce.



There are three core programs available at the FCI: The Culinary Arts Program, The Classic Pastry Arts Program, and their Art of International Bread Making Program.



The Culinary Arts Program will teach you much more than French cuisine. This program will provide you with the foundation necessary for all great cuisine. The program is broken into four levels, with each progressively more intense than the last. By the fourth level you will have direct responsibility for the menu at \L??Ecole\, a restaurant highly rated by the Zagat Survey and the Wine Spectator.



The Classic Pastry Arts Program will teach you all there is to know about making the perfect pastries. Under the stewardship of Jaques Torres, one of the youngest recipients of the prestigious \Meilleur Ouvrier de France P??tissier\ Award, you will be on the road to success. The day you graduate, you will be qualified to create pastry art and designs in the finest commercial kitchens in the country.



The Art of International Bread Making Program is a 180 hour intensive immersion in all things bread making. Students will learn to bake artisan breads of France, German and Eastern European breads, and Italian breads in three two-week sessions. Graduates will receive \Le Diplome du Boulanger\ upon successful completion of these courses.



For more information about The French Culinary Institute, feel free to visit their website at www.frenchculinary.com.

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Michael Lansing fancies himself a chef in the making, and spends much of his day dabbling in the kitchen. When he is not trying to convince his family to try his latest creation, he writes for www.cookingschools101.com ?? an independent resource for future culinary students, with information about cooking classes, Italian cooking schools, Information about culinary colleges and more.

Culinary Star in the Nations Capital Ceiba

Culinary Star in Nation?s Capital ? Ceiba
Read Jetsetters Magazine at www.jetsettersmagazine.com
For full article with photos visit:
http://www.jetsettersmagazine.com/archive/jetezine/food/dc/ceiba/ceiba.html

Washington , D.C. has been harboring a secret for the last decade; a secret that is getting harder and harder to keep from the nation. Alhough D.C. was noted as a magnet for excellent ethnic cuisine in the past, it never savored a reputation for fine dining.

Maybe it was the conservative streak prevalent in the city and surrounding suburbs, or maybe it was a reputation of having loads of lowly paid federal workers lacking sophisticated palates and owning tightly zipped wallets. Whatever the reason, the sidewalks of D.C. basically folded at night. Those were the days when gourmands in search of great food traveled to the likes of Philadelphia, Chicago, and New York City.

A secret no more! Over the last decade, Washington, D.C. dining has arrived on the culinary scene in a big way, easily competing with culinary greats such as San Francisco and New York. One of the more innovative and latest entries into the world of sophisticated dining is Ceiba ? a Latin-American fusion restaurant with contemporary flair and urban chic. The restaurant?s name is the same as the magnificent umbrella-shaped ceiba tree. Native throughout the American tropics, the ceiba was considered sacred by the ancient Maya, supposedly connecting earth with the celestial heavens. One thing is for certain about Ceiba ? its star is rapidly rising.

Ceiba offers an engaging menu inspired by our neighbors to the South: Brazil, Cuba, the Caribbean, El Salvador, and Peru. Specialties also include Mexican fresh flavors and favorites from Veracruz and the Yucatan. What is presented is a wonderful fusion of exotic and festive tastes, capturing the world of sun-drenched lands with a vigor and intensity without equal on today?s dining scene.

Read the full article with photos for free at:
http://www.jetsettersmagazine.com/archive/jetezine/food/dc/ceiba/ceiba.html

? By Karin Leperi, Washington D.C. Correspondent. Read Jetsetters Magazine at www.jetsettersmagazine.com

About the Author

Karin Leperi, Jetsetters Magazine feature writer for Jetsetters Magazine at www.jetsettersmagazine.com

Culinary Arts School

I sometimes wonder why many people have the love for culinary arts. It seems everybody loves food and want to carve a career out of their love. Is it easy? Well, the answer is tough.

A couple of months back I met a friend who is a software developer. He was bored with his job and wanted a career change. When asked he told me he was looking for a good culinary arts school to study culinary arts - he wanted to be a culinary artist. What amazed me was that this friend of mine is over 35 years of age.

For most people a career in culinary is very glamorous, high paying and no work job. Its WRONG!!! These are some of the reasons why many men and women are willing to change their careers even if they are at a middle of one. That farther explains why we see many older people attending classes at culinary arts schools.

Are they right? First there isn\'t any glamour in a chef\'s life. Ask him and he will reply the same. Second they are one of the busiest professionals in the world. However there is one thing to contend with, they are paid well and have quite a good lifestyle.

So if you are food lover, and love to cook - and are ready to work 8-10 hours a day, hospitality keeps you satisfied and ambience of hotels/restaurants is what you want - head for a good culinary arts school - you should consider becoming a chef.

Wait - there is more. Restaurant-industry employment will reach 13.3 million by 2012. At present the restaurant industry is the nation\'s largest employer outside of the government. The Bureau of Labor Statistics predicts the restaurant industry\'s growth will be 30 per cent over the next two years.

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About the Author

Culinary Artist - Specializes in French & Thai Cuisine
Date Posted : 14 - Feb - 2005
Website : http://www.best-cooking-school-culinary-arts-schools-classes.com

Culinary Herb Gardening

There is nothing more pleasing than walking right outside your kitchen door and finding all the spices you\'ll need for a tasty and fresh dinner. How about picking a bit of rosemary for those lamp chops, or cutting a bit of that fresh dill for that flounder you\'re baking, or pulling some fresh oregano leaves to add to that spaghetti sauce or snipping some fresh basal for a tomato, mozzarella cheese and basal salad. The availability of fresh herbs can add a real kick to your ordinary dishes and turn them into something special. Fresh herbs are also likely to help you boost your imagination in the kitchen.

One of the best things about an herb garden is that you don\'t need to be a gourmet cook to enjoy it, and it can be grown without a huge amount of space. Some people only grow three or four different types of herbs. If you are an apartment or condo dweller you can plant your herbs in a window box or in strawberry pots. You should know that herbs generally don\'t survive the winter outside left in plastic window boxes and pots. Their roots will freeze. If you have enough light inside you may be able to winter them inside, but they are so inexpensive it\'s easier to start a box again in the spring.

Most herbs are very easy to grow and do well with little care. They also become fuller and produce more the more you use them. Most herbs are perennial plants, meaning that when they are planted in the ground they will come back year after year. As your plants mature and get older you may need to start thinning them out.

Another fun thing to do with your herbs is to dry them to use during the winter. You can carefully cut bunches of herbs, trying not to disturb their leaves, and hang them inside to dry. The herbs are best cut mid day, when it has been very dry outside. Once they are dry they can be stored in zip lock bags in a dry and dark area. You will not want to crumble the leaves until you use them.

When you cook with herbs you will find that if you use fresh herbs you\'ll need to use more than you would of dried herbs. This is because dried herbs tend to have a stronger flavor.
About the Author

This article provided courtesy of http://www.gardening-answers.com

Culinary Traditions Of The Caribbean Islands

Authentic Caribbean cuisine is truly an excellent representation of all the cultural influences the Caribbean Islands have experienced since Christopher Columbus\' landing in the late 1400\'s. With a fine mixture of French Island and African recipes, Caribbean cuisine is widely prepared and enjoyed by people of all nationalities, in many areas of the United States and the world.



Caribbean food and culture was forever changed when the European traders brought African slaves into the region. The slaves ate mostly the scrap leftovers of the slave owners, so not unlike the slaves in the United States they had to make do with what they had. This was the birth of the more contemporary Caribbean Cuisine. The African slaves blended the knowledge of spices and vegetables they had brought from their homeland and incorporated them with the precious fruits and vegetables of the Caribbean Islands, as well as other staples to be found in the area. This created many one-of-a-kind dishes, because many of the produce on the islands at the time was too fragile to make it through the exportation process. Fruits most often found in Caribbean cuisine include yams, yucca, mangos and papaya fruits. Among the produce that is too fragile to be exported is the tamarind fruit and plantains (a fruit grown on a tree that is similar to the banana).



Caribbean food, while spicy, is one of the healthier options among culinary traditions from different regions. As discussed, the lush Caribbean islands are chock full of vegetables and fruits for healthy living. In addition to that, America introduced beans, corn, chile peppers, potatoes and tomatoes to the islands, broadening their palate.



When slavery was abolished on the islands, slave owners had to look else where for help. Bringing in labor from India and China, different types of dishes using rice or curry were introduced and blended into mainstream Caribbean cuisine. This is how the Caribbean favorite curry goat was born.



The Caribbean islands are in a prime location for one of their specialties--seafood. Salted codfish is a specialty on the Caribbean islands. It is usually served in a salad or stew, or at breakfast in scrambled eggs. Lobster, sea turtle, shrimp, crab, and sea urchins are also specialties on the islands. They are used to make such exotic, spicy Caribbean dishes as Antillean crab pilaf and curried coconut shrimp.



Desserts are an integral part of the Caribbean culinary experience. Sugar cane is one of the area\'s chief products, so there are always an abundance of cakes, pies, and dumplings. Caribbean natives incorporate dessert into almost every meal. At Caribbean restaurants you may notice the emphasis they put on their desserts; in their culture, dessert is just as important as the main course.



Caribbean cuisine incorporates flavors from all of the different cultures that have ever graced the shores of the islands, from Africa to China to India. The flavoring in Caribbean cuisine is intense and rich, strikingly similar African and Creole food.

Article Source: http://www.articledashboard.com

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

Culinary Traditions Of South America Argentina

Argentina is South America\'s second largest country, snugly situated between the Andes mountain range, the Pacific Ocean, and the South American countries of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being situated in such a manner, Argentina is exposed to many different cultural influences from all directions, including countries all the way across the Pacific. Spain took it upon themselves to permanently settle in the country in the late 1500s, and remained there until Buenos Aires formally emancipated themselves in 1853. One of the most remarkable differences between Argentine Cuisine and exotic cuisines from around the world is the heavy influence that the cuisine of the Italian and Spanish cultures had on it.



Startlingly enough, due to the influence of the Italian culture on the country of Argentina, Italian food staples such as lasagna, pizza, pasta, and ravioli are commonly seen on the Argentine table, at least in the country\'s major cities. Unusually enough (when it comes to Italian food), white bread is also common, as are side dishes made of vegetables native to Argentina, such as potatoes, egglpants, squash, cucumbers, and zucchini.



Argentina is also one of the world\'s leading producers of milk, wheat, corn, and meat (including, but not limited to beef, goat meat, pork, and lamb) so naturally, these things are very common in the Argentine dish.Argentine dishes are normally very high in protein, so grilled meats are commonly seen on a plate of Argentine food.



Empanadas, pastries stuffed with meat or cheese, are also an Argentine favorite. They are commonly served in Argentine restaurants, and are national favorites.Empanadas are normally eaten baked or fried, and are often served at parties or festivals as appetizers. The dessert version of an empanada usually consists of brown sugar or fruit such as apples or oranges.



In smaller cities, the foreign influences of Spain and Italy are less apparent. Milanesas, thin slivers of meat dipped in eggs, bread crumbs, and then fried in oil, are common fare in the rural areas of Argentina. Their simplicity makes them great snacks, but they can also be served as part of a meal piping hot served with mashed potatoes, or between two slices of bread as a sandwich.



The master chefs are more apt to return to the more classic, provincial style of preparing and cooking food, which bears more of a resemblance to Mexican cuisine than that of Italy. Bolder, more intense spices are used. Calling forth once more the Spanish influences in Argentina, Argentine cooks are famous for their tortillas; unlike the Mexican version of the tortilla the Argentines use potato dough, in contrast to the traditional Mexican corn or flour tortilla.



Desserts are more popular in these areas, as well. Dulce de leche (which roughly translates into \Milk Jam\), a sweet pudding of sugar and milk, is a popular dessert in Argentina. This lightly brown-colored pudding is eaten alone, or stuffed in cakes or pies. Sometimes the treat is also crystallized into a solid wafer-like candy substance.

Article Source: http://www.articledashboard.com

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.