Violin Music For Beginners – A Quick Guide

This guide to violin music for beginners will help you learn and appreciate the instrument. It offers a way to learn violin without having to spend much time or money. Here are a few tips you should consider.

Purchase a Quality Instrument

Buying a quality instrument does not mean purchasing the expensive one. Just choose a violin that produces good tone and you're ready to practice. If you can not decide on a specific brand, ask for the help of a shop assistant or consult a violin expert to help make the choosing process easier.

Play in a Good Position

The violin should be parallel with the floor while holding it on your arm. It is horizontally placed on either side of the body. The soft spot at the back of your collar bone is the best place to lay it on. Aside from the chin rest, you can purchase a shoulder rest that can add more comfort to the player.

Use a Fingering Tape

Fingering tape is a colored strip of tape that is used to guide novice violin players. It labels the spot where you should put your fingers on the violin. The tape is removed once you master the proper placement of fingers.

Purchase a Nice Set of Accessories

It's important to gather everything that's needed to practice the instrument. Apart from the violin itself, you'd need a music stand and a pencil to note difficult passages and fingerings. Several other accessories are also worth the purchase. Here is a quick look at them:

• Rosin

The rosin provides the friction and the sound. Without it, the bow will produce a false whispery sound when played across the strings.

• Peg Drops

Peg drops keep the pegs from slipping and sticking against each other.

• Violin Polish

Violin polish contains a lint-free instrument. It also cleans the strings after you play.

• Violin Music for Beginners Guide

Guides offer tremendous help in learning the violin. It may contain sheets that help you read violin music and other essentials for practice. You can also purchase software programs that can train you on a step-by-step basis.

Browse the Web

The internet is a rich source of information for almost anything. Here you will find the resources you need to learn the violin. There are how-to videos, articles, forums, and even lectures that can properly coach you on the instrument. Learning violin music for beginners may seem like an overwhelming task. But once you start on it, you'll find it easy and worth craft.

When Hawgs Could Fly: The Harley-Davidson Tri-Hawk

Yes, the legendary manufacturer of the classic Harley-Davidson motorcycle now long past celebrating its 100th Anniversary did indeed sell an automobile… well, kind of.

For many years in addition to its Big Twin cruisers and lighter weight Sportsters. Harley-Davidson made three-wheelers in the form of utility and police “trikes,” but they were Barney Rubble lumps compared to the svelte Mirage Fighter looks of the short-lived, but fast-paced Tri-Hawk, circa 1984. Chances are you didn’t ogle one in your local Harley dealer’s showroom for they appeared only briefly, and were chalked up to a marketing miscalculation and rather rapidly deselected from the Milwaukee line-up.

The two-passenger Tri-Hawk had already been in limited production before the Motor Factory decided to take it on as their own ostensibly to fill some exotic niche which had no name. In the previous year, H-D had made a deal with the Austrian Rotax company for engine-gearbox racing units destined for 500 cc short track racing, so maybe it was in this euphoria of internationalism that Milwaukee opted for a three-wheeled machine powered by a French-built Citroen four-banger. And yes, “Citroen” does seem to loosely translate as “lemon.” But this lightweight, knife-edge handling bird-of-prey was no bit of sour citrus.

Decades earlier the fuel-economical, albeit quirky German Messerschmidt “car”, a recycled bit of Luftwaffe fighter plane, had carried two passengers around post-WWII Germany. Since then all kinds of other motorcycle engine-powered three-wheeled car/bike hybrids have been born in Dr. Frankenstein’s lab, but none ever caught on. In the early ’80s, the Tri-Hawk appeared at a time when experimenters were again looking for alternative designs and better power to weight options. The Tri-Hawk was a product of this enthusiasm, the design conjured up by race car engineer Robert McKee while the deep pockets underwriting the project was millionaire sportsman Lou Richards. The finished product was assembled in a small plant located in a beachside town called Dana Point that basks in the SoCal sun betwixt Los Angeles and San Diego. The 1299 cubic inch flat four air-cooled engine rode up front while the frame and suspension echoed McKee’s racecar experience. Again borrowing from French technology, the builders incorporated a hydraulic braking system manufactured by Renault.

Tipping the scales at 1300 lbs., and powered by 80 horsepower through a 5-speed transaxle transmission, theTri-Hawk has what could be called “exhilarating performance characteristics.” Also it was not shy in the exhaust note department, a snarling Formula One rapture issuing from the pipes.

If you wanted to buy a Tri-Hawk back in the autumn of 1984 at the time of Harley-Davidson’s acquirement of the company, you had to cough up $12,000 which today will buy only about two-thirds of a Big Twin. Back then 12K seemed a lot for a vehicle with no top and only three wheels. Yet it had appeal, and substance, both in performance and in the looks department. It coulda, shoulda…but the Factory game plan was lacking in the area of infrastructure to support sales. Milwaukee decided not to sell them through their dealers, leaving only the factory in Dana Point and three other franchise locations to sell the Tri-Hawk… not exactly universal availability nor were there Super Bowl ad spots in the way of promotion. Even then, only about eleven Tri-Hawks were leaving the factory nest on a monthly basis, again not exactly flying out of the assembly door into the waiting arms of the motoring public. So like many endangered species, the Tri-Hawk died not from intrinsic design flaws, but from neglect.

Bottom line, the Tri-Hawk is an intelligently designed, seriously made sports machine that shares much of the adrenaline producing qualities of the Cobra’s eyeball sucking performance and the Lotus car’s nimble handling, but with motorcycling licensing and insurance perks, plus a bit of jetfighter tossed in. It could carry two in relative comfort, and safety thanks to the integral roll bar and safety belts. And you didn’t need to know French to drive one. They weren’t delicate or temperamental, gave good gas mileage, and were easy to park. And in the curvies, they ate big Beemers and Benz’s for breakfast. Today 12 grand seems a bargain, except the last Tri-Hawk this author knows about sold for $25,000. You might catch it near Los Angeles flying around the Malibu Canyons piloted by a guy with a big grin.

Bird Cage Liners – The Good, the Bad, And The, Just Really Bad

This question always seems to pop up when bird enthusiasts just get started in the care and keeping of their feathered friends. What cage liner is best to use? What is the cheapest method, and which is the safest? There are so many products (some misleading) that it can certainly lead you in obscure, not to mention, potentially hazardous, directions. Let’s separate the fact from the fiction.

When first deciding what sort of liner to use, consider your cage. Is the tray an odd shape? Does your cage have a grate to prevent your bird from tracking around the bottom? Can the bird reach the bottom, even with the grate? The answers to these questions will help determine which sort of liner is best suited for your situation. You want to pick a liner that can be easily examined, as a change in your birds droppings can be an indicator of illness. You want to choose a product that will make it easy to see the consistence, color, shape, and number of droppings. You also want a liner that will be easy to maintain, and will not allow droppings, water, or other messy substances to permeate and cause potential mold issues.

Common beddings on the market nowadays include:

Corn Cob Bedding while often marketed for pets and birds in particular, it can cause more hazard then harm. Because it is so absorbent, it can easily mold. The dust that comes along with the corn cob also has the potential to create respiratory issues in sensitive birds. If you bird has any access to his cage bottom at all, corn cob can pose a hazard if your bird accidentally ingests any of it.

Walnut Shells are another bedding type that is easy to come by, and at one time or another has been recommended as OK for birds. Walnut shells when eaten can irritate and inflame organs, causing discomfort, or even internal damage. Walnut shells are not recommended for avians.

Cedar Shavings can contain ingredients and natural oils that are toxic to birds. Their thick aroma can cause respiratory discomfort, causing allergic symptoms and irritation of the digestive track. Any sort of shaving is also not ideal for ‘broody’ or ‘nesty’ female birds.

Pine Shavings unlike cedar are not toxic and quite often used as nesting material for birds. We suggest using pine shavings for nesting material, but not a cage birds normal liner for the cage. Shavings can increase hormonal before for female parrots especially if they can have access to the shavings. If eaten, crop impaction is another concern. If your bird is a bather, shavings are not recommended as they can easily harvest mold.

Kitty Litter I’ve heard of few owners using kitty litter in the bottom of the birds cage. The dust factor that is associated with litter alone makes using kitty litter a huge issue. Clumping litter contains ingredients to make the litter swell, sometimes to ten times its normal size, so if ingested it poses a huge health hazard to your bird.

Paper Products is the seemingly all around winner when it comes to cage liners. Easy to come by (I’ve heard owners getting their paper from neighbors, buying end rolls from their local newspaper, and everything in between!) Newspaper is probably the most commonly used liners. In the US, all newspapers use a soy based ink, so its safe for your bird in case it has access to the bottom of his cage. Actually, soy based ink is said to have antibacterial properties, so it’s a healthy way to line your cage and ward off unwanted bacteria. It also has a slim risk for molding, and is easy to clean.

Cage Catchers another bird safe alternative on the market that have recently been getting a lot of praise. They are lightly waxed, custom sized pieces of paper sold in sheets the size of your choice. A wallet friendly alternative to paper, they make cleaning your cage easy and pain free. Cage Catchers, like paper, harbor little possibility for mold and give little opportunity for unwanted bacteria to fester.

Whatever you decide to use, please just make sure what you use is safe for your bird. We’ve heard owners using just about everything in their cages- from paper towels, to aluminum foil (a big no!), to fleece that is swapped out and washed daily. Whatever fits your cage, your budget, and your bird is what will be best for you! We recommend going to cage-catchers.com to check out their product line, or contacting your local newspaper to see if you can strike a bargain for their recyclables, or even the end rolls.

What’s the Difference Between TFFN, THWN and THHN Wire?

I work at a wire and cable distributor and we get calls like this all the time. There are very slight differences between these wires and almost no difference at all. All three are types of single conductor electrical wire and the four letters are just approvals that the wire went through.

THHN wire stands for Thermoplastic High Heat Resistant Nylon which is fully approved and stamped on the wire. THWN is a different approval that came long after THHN and South Wire used to make two separate wires with the different approvals. Now they just make one wire and dual rate it with both approvals. THWN stands for Thermoplastic Heat and Water Resistant Nylon which just adds that it’s water resistant. So manufacturers just started to dual rate the THHN wire for both so that they didn’t have to run two separate wires every time.

TFFN is only used on 16 and 18 awg wire. It stands for Thermoplastic Flexible Fixture Wire Nylon which is slightly different than the THHN wire because it has a lower heat resistance and it’s not good for wet locations. You can’t even get TFFN in any bigger awg sizes because they’re all dual rated THHN and THWN.

All of these types of wire fall under the electrical wire category and they’re sometimes called building wire as well. The reason is electrical contractors use it and most of the time in buildings and homes. Romex is made with THHN conductors and a ground wire so that you can pull two or three wires through a home or building at once. Talk to your sales person about the type of wire you need because they use it and discuss it everyday and may have knowledge that you don’t.

Be careful because not all manufacturers will dual rate the wire just because South Wire does. They will look for ways to be cheaper and faster without the thoughts of their customers. make sure you ask if your THHN is dual rated with THWN before buying it.

What Homeowners Need to Know When Facing Foreclosure

Understanding the Foreclosure Process

What Is Foreclosure?

Foreclosure is the process that allows a lender to recover the amount owed on a defaulted loan by selling or taking ownership (repossession) of the property securing the loan. The foreclosure process begins when a lender files the appropriate documents with the appropriate officials (see below for more details).

Colorado Foreclosure Laws

Colorado foreclosures occur through both in-court (judicial) and out-of-court (non-judicial) proceedings.

The judicial process is used when no power of sale is present in the mortgage or deed of trust. The process begins when the mortgage lender files suit with the court system. The borrower then receives a letter from the court demanding payment. Typically, you’ll be given 30 days to respond with payment or a written response to the bank’s attorney and parties involved. If you do not respond within the time limit given, a judgment will be entered and the lender can request sale of the property by auction. If you file a written answer with the court, there is a hearing and the process takes longer and can even be forestalled. If a judgment is entered, then an auction date will be set, usually several months in the future. Once the property is sold, you’re served with an eviction notice by the sheriff’s office, and you must vacate the home immediately.

The most commonly practiced method of foreclosure in Colorado is the non-judicial foreclosure process. It is carried out by a Public Trustee who acts as an impartial party. The process begins when the lender files the required documents with the Public Trustee of the county in which the property is located. The Public Trustee then files a “Notice of Election and Demand” (NED) with the county clerk and recorder. Once the NED is recorded, the Public Trustee Sale of the property is scheduled to take place between 110 and 125 days of the recording.

Pre-foreclosure Period

Many factors can lead to default of payment on a home loan and eventually foreclosure. Many are not the fault of the homeowner. Perhaps it is due to a hardship (loss of income, military deployment, health or family issues) or to “loan fraud” or “creative financing” by the banks (Adjustable Rate or ARM, Option ARM, Negative Amortization, or Interest Only loan). Whatever the cause, facing foreclosure is not an enjoyable experience.

The foreclosure process usually begins after the homeowner has missed several payments and different attempts have been made by the bank to collect. Let’s look at what typically takes place and what you can normally expect.

Day 1: You miss your first payment

Day 1-15: Grace period (Some lenders only allow 10 days)

Day 16-30: A late charge is assessed

Day 30: Borrower is in default

Day 45-60: Lender sends “demand” or “breach” letter, and phone calls begin

Day 60-90: Lender sends letters and makes phone calls. A repayment plan or a loan modification plan may be offered.

Day 90-105: The lender refers the loan to the loss mitigation department/foreclosure department and retains an attorney to handle the foreclosure.

Day 90-?????: The lender’s attorney files the required documents with the Public Trustee, who then files a NED with the county clerk and recorder. Once the NED is recorded, the property is scheduled to be sold within 110-125 days at a Public Trustee Sale.

Notice of Sale / Auction

Once the NED (Notice of Election and Demand) is recorded, the notice must be published in a newspaper of general circulation within the county where the property is located for a period of 5 consecutive weeks. The Public Trustee must also mail a copy of the published notice to the homeowner within 10 days. At least 21 days before the Public Trustee Sale, the Public Trustee must mail a notice to the homeowner describing how to redeem the property and stop the sale.

If the homeowner wants to redeem the property and stop the Public Trustee Sale, he must file an “Intent to Cure” with the Public Trustee’s office at least 15 days prior to the foreclosure sale. He then has up till noon of the day before the sale to bring the loan current and redeem the property.

The Public Trustee typically conducts the sale at the courthouse. Bidders must register in advance and have funds available. At the sale, the public trustee reads the written bid submitted by the lender, then any registered party may bid. The winning bidder is given a certificate of purchase.

Redemption Period

There is no longer any redemption period for the homeowner after a foreclosure sale in Colorado.

How to Avoid Foreclosure -What Are Your Options?

FORECLOSURE!

It’s a harsh word that most people avoid thinking about…until they have to. If you are several months behind on your mortgage, without money for professional help, and at the end of your rope…foreclosure may be the ONLY thing you can think about. It preys on your mind and leaves you feeling lost and vulnerable to the come-ons of the unscrupulous ‘professionals’ who say that they are experts in foreclosures, but aren’t. STOP!

You may be in a difficult situation, but it is not hopeless. Foreclosure is not your only option! My name is David Stitt, and I’ve got good news for you. You do have alternatives. You just can’t see them right now. But by the time you finish this short guide, your vision will have cleared and options for your future…good options…will be right before your eyes.

You are not alone! In the United States, foreclosure filings have increased consistently over the past few years, with more new foreclosures reported in every quarter, pushing the foreclosure market to record levels. So you are not alone. But if you’re like the many thousands of people facing foreclosure, you’re scared and confused. You’re overwhelmed by the legal mumbo-jumbo of foreclosure litigation. You don’t know who or what to trust. You’ve undoubtedly been pinned to the mat by Realtors and Attorneys, warning you about the dire consequences you’ll face if you don’t use their services. Or maybe you’ve worked with mortgage brokers. They promise the world – or world-class loans – and then they don’t deliver. And then there’s the holder of your mortgage who is unwilling (maybe after months of negotiating) to budge an inch when it comes to working out a more affordable payment plan.

After all you’ve probably been through, I’m not surprised that you’ve given up hope for a ‘good’ solution and may feel resigned to accepting foreclosure and the years of damage it will do to your credit rating. Once again, STOP! Don’t fall into despair. Things are not as bad as they seem. There are other options.

A helping hand when you need it.

This Survival Guide is exactly what the name says it is: a simple, no-nonsense approach to foreclosures. It was created to help you and other homeowners become better informed about the details of the foreclosure process. I believe that knowledge is power…and I hope that this guide will give you the power to avoid foreclosure entirely.

Once you know the facts, you’ll be able to make a well-reasoned and thoughtful decision and then take action with the confidence that you’re doing what’s best for you.

On the next couple of pages, we are going to take a look at your different options and the pros and cons of each. You will be given the information you need to make a well-educated decision regarding your situation.

What Are Your Options?

Forbearance

Forbearance is a payment plan that a debtor enters into with a lender when they are unable to make timely payments, often due to illness or another temporary situation. In forbearance, the lender will allow you to delay payments for a short period. You agree that after missing payments for a few months you will bring the account current by making larger payments. The problem is, more than 85% of debtors default after the first payment. They cannot continue to make the inflated payments after the forbearance period ends, and they are right back where they started.

Loan Modification

A loan modification is a permanent change in one or more of the terms of a mortgagor’s loan. This may help you catch up by reducing the monthly payments to a more affordable level. You may qualify if you have recovered from a financial problem and can afford the new payment amount. However, Loss Mitigation Departments are now undermanned, under experienced, and overworked. Nightmare stories abound on the subject of patrons having to hound and harass Loss Mitigation Departments to get their paperwork pushed through to escape foreclosure. After all the hassle, most homeowners are still denied any help and end up in foreclosure.

Partial Claim

Your lender may be able to work with you to obtain a one-time payment (loan to be paid at end of mortgage) from the FHA-Insurance fund to bring your mortgage current. You may qualify if your loan is 4-12 months delinquent and you are able to start making full mortgage payments.

Deed-In-Lieu (Voluntary Foreclosure)

As a last resort, you may be able to voluntarily “give back” your property to the lender. You may qualify if you are in default and don’t qualify for any of the other options, your attempts at selling the house before foreclosure were unsuccessful, and you don’t have another FHA mortgage in default. “Foreclosure” will most likely be reported on your credit report.

Loan Assumption

This is where someone else takes over the payments of your loan, usually in exchange for your property. Loans made after 1988 are almost never assumable.

Bankruptcy

Many debtors will spend a lot of money for an attorney to file a Chapter 13 bankruptcy – which is really a payment plan – only to lose the house. In essence you are paying the attorney instead of the lender. Before acting, know how much the process will cost and what your new increased monthly payment will be. Also know that if you miss one payment, your Chapter 13 will be dismissed and you will need to file Chapter 7. This will cost more attorney fees, assets, including your house will be liquidated and your credit report will still show a foreclosure.

Sale of Property

If the homeowner has equity in the property they can and should consider selling the property. The homeowner will receive a check at closing for equity over and above what is owed and closing costs paid. Most homeowners in foreclosure, however, have little or no equity. Be careful listing with a Realtor that can tie up your property for months.

Do Nothing

When it comes to the threat of foreclosure, procrastination is a prescription for disaster. Doing nothing changes nothing. Unless you take action, you will end up in foreclosure and your credit will suffer for the next 5-7 years.

Pre-Foreclosure Sale (Short Sale)

The pre-foreclosure sale program allows the lender in default to sell his/her home and use the net sale proceeds to satisfy the mortgage debt, even though these proceeds are less than the amount owed. It has two major advantages over a foreclosure: (1) You may be eligible for a new home loan after just 2 years instead of 5. (2) You should be able to avoid a deficiency judgment. When a house is sold at auction, the chances of the foreclosing lender filing a deficiency judgment increases dramatically. They will have years to come after you or to sell it to someone else who will.

As you can see, there are several options to consider – but consider you must! You cannot afford to stick your head in the sand like an ostrich and do nothing. Being in the state of denial is a bad state to be in! And as we said earlier, procrastination is a prescription for disaster.

Questions You Need to Ask

Questions You Need to Ask Yourself

1. If I file Chapter 13 Bankruptcy, will temporary relief from my monthly mortgage payments mean that I will be able to stop foreclosure forever…or will I be unable to keep up with my payments when they resume and I end up in foreclosure again?

2. If I choose Forbearance or a lender payment plan that gives me temporary relief from payments I can’t afford now….will I be able to afford the inflated monthly payments that I’ll have to make in the future, or will I end up in foreclosure again?

3. If I am unable to meet my monthly expenses now, can I commit to a payment plan…or should I just give up my house to a lender with a Deed In Lieu and accept the bad foreclosure mark on my credit history?

4. If I do something now, will I have more options available to me…or should I wait until the sheriff is at my doorstep with an Order to Vacate and hope that he/she will show me mercy?

5. If I consult with an experienced Real Estate Investor, will I be able to get out of this situation without ruining my credit…or is my only option to spend thousands of dollars for Attorney fees, Realtor commissions and still run the possibility of losing my house?

Questions to Ask Your Mortgage Broker

1. Do you guarantee in writing that you will close my loan before my case goes before a judge in court?

2. What interest rate will you charge?

3. How many points do you charge?

4. What will my monthly payments be compared to what they are now? Higher? Lower? The same?

5. What will the total of all closing costs be?

Questions to Ask Your Attorney

1. If I file for Chapter 13 bankruptcy, will it stop foreclosure or just stall it?

2. What are your fees for filing bankruptcy papers and handling my case?

3. What will my monthly payments be compared to what they are now? Higher? Lower? The same?

4. What happens if I default on my payments because I can’t make them?

5. Can’t I file a bankruptcy myself at the courthouse and save thousands of dollars?

Questions to Ask Your Realtor

1. Do you guarantee in writing that you’ll sell my house before my case goes before a judge in court?

2. Do I have to pay your commission if I find someone on my own who wants to buy the house?

3. How much do I owe you if you don’t sell the house and I lose it to foreclosure due to a judge’s ruling?

4. If the sale price doesn’t cover my indebtedness and your commissions, do I have to reach into my own pocket to pay you?

5. How long will your listing contract tie up the house and entitle you to a commission?

Questions to Ask Your Foreclosing Lender

1. Can you work out a payment plan (forbearance) with me and will you put everything in writing before I agree to it?

2. If I agree to these terms, will you agree in writing to stop the foreclosure?

3. What will my monthly payments be, compared to what they are now? Higher? Lower? Same?

4. If I’m late on this payment plan, do you start where you left off with the foreclosure?

5. Since forbearance means a big increase in monthly payments, can you tell me how many people end up back in foreclosure because they cannot afford the monthly payment?

What To Do Now

Step 1: Get answers to your questions.

Not only do you need answers to the questions above, but there may be other questions you are asking yourself. Don’t be intimidated by the ‘experts’ you’re consulting. Remember they work for you.

Step 2: Make a decision…and follow through on it!

Once you have the facts you can decide on how to proceed and who you need to help you. The sooner you act, the sooner you can reverse the downward spiral and change your credit from bad to better.

Step 3: Act Now!

After you’ve done your homework and feel you’ve come to an informed decision, you’re halfway there. Don’t let inertia set in. Don’t procrastinate. ACT NOW before your window of opportunity closes.

One final thing to consider: Get a Forensic Loan Audit!

A large majority of the loans made during the last 10 years, especially sub-prime and adjustable rate mortgages were not done properly and have errors and violations.

The Forensic Loan Audit is the FIRST STEP you should take to properly prepare for any type of litigation or any type of solution when dealing with your lender. Audits are used as a valuable tool to get your file to the top of the lender pile and to get your case noticed and heard!

The more violations found in your mortgage, the more LEVERAGE you have to argue your case against your lender. With millions of homeowners requesting financial solutions, it is increasingly more difficult to get the results you want when you need them. You need every tool, every amount of leverage possible! The Forensic Loan Audit is that tool!

Quick Tips for Remodeling a Bathroom Addition to Your Home

Having enough bathrooms in your home can make the difference between waiting in line to use the restroom and having easy access any time of day. Some model homes come with only one bathroom, while others may come with a full and half bath restroom. In situations like this, you may want to add on a bathroom. In this case, you will need to find a reputable home remodeling contractor.

Implementing a brand new bathroom into your floor plan can also benefit any stay over guests you have in the future.

The Cost of a Bathroom Addition

There are many factors associated with the potential expenses attached to building a new bathroom. It’s important to shop around for a room addition contractor in your area that is experienced and within your budget. Typically, building a bathroom from scratch can cost anywhere from $3,000 to $25,000, give or take.

The materials you use, the hourly or project rate of the contractor, as well as the size of the bathroom will all play important roles in the final cost. The remodeling contractor you hire for your home can help you create a budget for everything.

Deciding Where to Place the Bathroom

Room additions are a bit trickier than typical interior and outdoor remodeling projects that don’t require knocking down walls. You need to have sufficient space to allow the new construction of a bathroom in your home. There are likely several places throughout your property where you can fit your bathroom addition and the contractor you hire should be able to help you with this decision. Here is a quick look at some of those areas:

  • In the hallway: This can be in middle of the hall or all the way at the end. Think about who will be using the bathroom and where their rooms are located. You want it so that people can get to and from the bathroom easily during the night.
  • Closets: Some bedrooms have large closets that can be easily transformed into a bathroom. Closets that are at least 4 feet by 4 feet should be considered.
  • Bedroom: Some homeowners choose to add a bathroom in each of the bedrooms throughout their home. Larger bedrooms can accommodate a bathroom addition with no problem.

Other parts of the home you may want to consider include the garage and laundry room. Once you get started working with the home remodeling contractor you hired, you will be able to determine the parts of your home that are efficient for a new bathroom.

Sore Penis TLC – Help for Bruised Penile Tissue

Bruises can be painful and a little disconcerting no matter where they appear on the human body, but when they show up on the penis, men might reasonably react with more than a little alarm. Thankfully, most cases of penile bruising are mild, and they tend to dissolve and disappear on their own, with a little supportive penis health care. But there are times when a bruised, sore penis merits a trip to the doctor for more advanced healing options.

Bruising Basics

The tissues of the penis are lined with blood. Deep channels inside the penis fill up with blood when a man is aroused, and this movement of fluid makes an erection possible. Even when a man isn’t focused on sex, however, the penis is nourished by blood flowing into thick veins and arteries that line the penis, as well as tiny capillaries that lie beneath the skin.

Both large blood vessels and the smaller channels can burst when they’re subjected to pressure or some other form of trauma, and when they burst, bruises are soon to follow, as the blood rushes out and flows freely beneath the skin. Penile trauma can come in many forms, but common causes of intimate bruising include:

  • Surgical procedures;
  • Rough or dry sex;
  • Twisting motions during masturbation;
  • Accidents or blunt trauma.

A typical bruise looks reddish when it first appears, but as the bruise heals and the blood is reabsorbed into nearby tissues, the skin can take on spectacular colors, including purple, green and yellow.

Cause for Concern

Some bruises are best handled with the help of an expert. For example, some bruises develop when a man hits his penis on something hard, like a partner’s pubic bone, and the impact can break delicate internal tissues. Such trauma won’t heal on its own, and it is often very painful, so incidents like this require a trip to the doctor’s office or ER.

Helping the Healing

An ordinary bruise that has no other complicating factors tends to disappear within a few weeks, no matter what a guy might do. Human physiology is adept at healing these sorts of damaged tissues, and the body’s cleanup crews head to the site mere minutes after the original injury and make sure that all is progressing as it should. There are some things men can do, however, to ensure that this process moves as quickly as it possibly can.

Allowing time for healing is vital, as continued pressure or friction on bruised tissues can allow yet more blood cells to escape, and the bruise might spread instead of disappearing. Even if a man isn’t experiencing pain, it might be best to avoid sexual activity until the discoloration begins to fade and the tissue returns to its normal color. If pain accompanies the bruising, letting the injured tissues rest is especially important.

Washcloths dipped in cool water can provide relief in the 24 to 48 hours following the injury, but in the days that follow, warm compresses can also help to speed healing. The warmth allows blood vessels to expand, so the damaged cells can be accessed and swept away as quickly as possible. A washcloth soaked in warm water, applied several times per day, should help the discoloration to fade.

Applying a high-quality a penis health creme (most experts recommend Man1 Man Oil) may also help to promote healing. While penile creams are not intended as a cure for damaged tissue, vital nutrients such as vitamin C can help to promote the restoration of circulatory tissue, while natural moisturizers such as shea butter keep the skin feeling soft, supple and responsive to the touch.

Team Member Feedback: A Priceless Communication Tool

Feedback is such an important communication tool. Openness, honesty, candor, trust — all of these are hallmarks of high performance teams and organizations. Good feedback skills are essential to any relationship.

Feedback is important because:

– It prevents small issues from festering into unmanageable problems.

– It builds trust in relationships.

– It promotes personal and professional growth.

– It acknowledges individual and team accomplishments.

– It clears up misunderstandings.

– It is a way to acknowledge and recognize team members’ skills and contributions.

As a result, effective feedback makes life at work a great deal easier and more rewarding.

So how do you give someone effective feedback? First, ensure your intention is to be helpful and supportive, rather than to “slam.” Check to make sure the person wants and is ready to accept feedback, if you haven’t been asked to provide it. Before providing your feedback, ask the person for their assessment of the situation.

But, how do you say it? What words do you use that will ensure the message is delivered properly? Be specific. Describe the actual behavior you observed, not personality traits. Avoid generalities, vague statements, and inferences. Use “I” statements: I saw…, I heard…, I felt… Describe the impact of the behavior on you: “I felt…when you…” Be sincere with your comments. Don’t say that something was good when you don’t really believe it.

It’s important to give a balanced mix of both positive feedback and feedback for improvement. Try to end with a positive comment. Be sure that the feedback recipient has understood your comments. Encourage a response.

Another important point. Consider timeliness. Don’t “store up” feedback of either kind and dump it on a person. Feedback is much more effective if provided close to the time the behavior actually occurred.

There are two types of feedback — Positive feedback and feedback for improvement.

Positive Feedback – Positive feedback is information about what someone did well. There’s a very simple approach you can use when giving positive feedback.

– Describe what the person actually did or said, and

– Why this statement or action was effective.

Make sure your “What and Why” approach is based on specific, sincere information. For example: “Mary, when you presented the results of the team’s customer satisfaction survey, your charts were very clear and easy to understand (what). They made it easy to identify which areas we need to work on to make our customers happier (why)..”

Feedback for Improvement – Feedback for improvement is given about situations which did not go well, or which could have been better. In this case, it’s important to tell the person specifically what could have been said or done differently, and why that would have been more effective.

The approach to giving feedback for improvement is:

– Describe what was said or done,

– Tell what would have been a better approach, and

– Why that would have been better

Make sure your “What, What and Why” approach is based on specific, sincere information. For example: “George, when you commented on Ted’s report, I felt your remarks sounded sarcastic and not specific enough to be helpful (what). If you tell Ted exactly what additional information is necessary (what), he’ll be able to incorporate the information you feel is needed when he revises the report (why)..”

Receiving Feedback

There’s also special skill required when receiving feedback. If you ask for feedback, be sure you are ready to receive it. Actively listen with your full attention. Ask for specific examples of what you did well and what could have been better. Ask questions to clarify, and paraphrase to check your understanding. Don’t resist the feedback and avoid being defensive — don’t explain, rationalize or justify. Listen for the impact your behavior is having on the other person. Consider carefully whether, and how you want to change your behavior. Let others know immediately so they can support you. Ask for help and assistance, if appropriate. Most importantly, thank others when they provide you feedback. They have taken a risk to help you grow.

Remember: Feedback is a gift, a unique learning opportunity. Whether you agree or not, it has value because it represents a set of perceptions about you and your behavior.

Menu Engineering & Profitability – The Science Behind the Art

Several of our previous restaurant cost control articles have been dedicated to the topic of recipe cost and menu development. This article will continue on that trend by examining the principles of menu engineering and how they can help improve restaurant profitability and food cost control. Today’s concept of menu engineering is a product of Michigan State University’s School of Hospitality, and the goal of the exercise is to comparatively rank your menu items according to both profitability and popularity and to then graph these results using the BCG Matrix. This matrix utilizes four quadrants, and though the names have changed a bit during their application to the hospitality industry, their meaning has remained generally consistent.

Quadrant Definitions:

“Stars” are those menu items that are both the most popular and the most profitable. These are often house specialties and are the menu items that you want to sell most frequently due to their high contribution margin.

“Plowhorses” are menu items that are above average in popularity, but not in profitability. Overall, these items produce consistent profit for the business, but are not stars because their contribution margin is below average.

“Challenges” are the converse of plowhorses. They are highly profitable menu items, but not very popular.

Finally, “Dogs” are those items that are neither popular nor profitable, in comparison to your other menu items. Serious consideration should be given to eliminating these items from the menu.

The Mechanics of Menu Engineering:

To determine the correct quadrant for each menu item, menu engineering looks at both the average popularity and contribution margin of your menu items. Based on the results, each menu item is plotted on a graph, using the average profitability and popularity as the x and y axes. Each quadrant corresponds to a particular menu engineering label, as illustrated below. While menu engineering labels can be assigned to menu items without actually completing a graphical representation, we do not recommend this. Completing a graphical menu analysis in addition to simply labeling each menu item with the appropriate quadrant tag will provide a more exact and complete picture into how each menu item ranks in comparison to others. A plotted menu item that is on the border of another quadrant may require a different approach than one that is firmly situated in a specific quadrant–a subtlety that is only noticeable when menu items are actually plotted on the graph. While this may seem complicated, it can actually be quite simple once you become familiar with the process. Further, by downloading our free menu engineering spreadsheet you will be able to execute many of these functions and graphs automatically.

Popularity

Determining the average popularity is relatively simple, just take the reciprocal of the total number of menu items, expressed as a percent. For example, if you have twenty menu items, the average popularity would be 5% (1/20). Any menu item that represented more than 5% of the overall product mix sold would be considered a popular item, making the item either a star or a plowhorse, depending on the contribution margin of the item. To keep things simple, both popularity and profitability are automatically calculated in our free menu engineering spreadsheet.

Profitability

Menu engineering uses contribution margin as the metric for defining profitability. To calculate the contribution margin of each item, one simply needs to deduct the ideal food cost from the menu price for each menu item. For example:

Menu Item Contribution Margin

Once the contribution margin is calculated for each menu item, the average can be easily calculated–divide the sum of each menu item’s contribution profit by the total number of menu items. Any menu item that has a contribution margin above this average would be considered “profitable,” making it either a challenge or a star, depending on the popularity of the item. Some schools of thought advocate the use of prime costs in contribution margin calculations, including incremental labor costs into the food cost figure, but unless this is a typical internal cost accounting practice for your operation, we do not recommend it.

Once you have determined the comparative popularity and profitability of each item, you can then graph the results using the specific calculations into a four quadrant graph and identify each item with the corresponding matrix label, as discussed previously. Again, to assist with executing the above steps, we recommend that you download our free menu engineering spreadsheet that will do these calculations for you. You can also develop your own restaurant spreadsheet with a little work or purchase one from various restaurant consultant agencies. Once this process is complete, however, the real work begins.

Analyzing the Results of Your Menu Analysis

The primary benefit of using menu engineering as your menu analysis tool is that after only a little preliminary work and calculation, you are able to get an in depth picture into how well your menu items perform in comparison to each other. With this information in hand, it becomes much easier to make strategic menu decisions aimed at improving restaurant profitability. Further, the repetitive use of menu engineering over a period of time will help you gauge the effectiveness of past menu decisions, such as price changes, re-formats, deletions & additions, position changes, etc.

Challenges: A Few Suggestions & Solutions

As we discussed before, challenges are those items that have a high profit margin, but don’t sell very well. Because of their high contribution margin, the “challenge” for these items is to think of ways that profit margins can be maintained, while making the item more appealing to customers.

What do your guests think?

If you are trying to figure out why an item is not selling, start with those that are not buying. Guest feedback is typically the most accurate method in collecting information on why particular menu items are not popular. Based on this guest feedback, changes can be made to improve the popularity of items. Collecting guest feedback doesn’t mean holding hospitality focus groups sessions, of course, it just means doing restaurant table visits and talking to guests–paying particular attention to repeat, loyal guests that may be able and willing to provide valuable insight into some of their least favorite menu items.

Is the profit margin driven mainly by a center of the plate item?

If so, maybe the answer is maintaining the center of the plate menu item and portion size, but changing the preparation method. For example, chicken saltimbocca may not be a very popular dish on your menu, but by changing the preparation to chicken marsala, you may be able to create a dish that has the same profit margin as the previous dish, but is now more popular. This flexibility is very common among pasta, veal and seafood dishes, as well.

Is there a minor problem with the recipe that may need adjusting?

This issue is similar to the previous example, except that it does not call for a re-working and re-naming of the entire menu item, but rather just a tweaking of the recipe. This is an issue that is often times brought to an operator’s attention through guest feedback. Typical examples of this issue are food being too spicy or bland, too tough, inconsistent in quality, inadequate portion size, etc. These are important issues to identify to ensure a consistent guest experience and satisfaction level. Once identified, operational systems and changes can be put in place to correct the recipe or preparation deficiency.

A final note on this subject is that we recommend that a log be kept of all guest feedback. Using this log will enable you to look back over a period of time and identify any menu item comment trends that may not have been apparent during each individual guest comment. Many times, these mistakes are caught only after the repeat “comping” or voiding of items off checks, but the use of a log should help identify these trends prior to this happening–saving both money and guests.

Are people aware of the item, or is it buried in the menu? Is the menu description appealing?

Putting menu items in the “sweet spots” of menus, or highlighting them with bold font or boxes, can help drive attention to those items and increase sales. Further, using your staff to suggest a dish as a favorite or feature can go a long way in getting a profitable challenge item sold. Also, attempts at promoting an item through improved menu placement, staff recommendations or re-worked menu item names or descriptions will help identify whether the menu item has a marketing or culinary problem. If it is only a marketing issue, then these solutions may be sufficient to move a profitable menu item into the star quadrant.

Is the quality specification for the menu item ingredients appropriate?

Sometimes, operators can create overly restrictive quality specifications that result in higher menu prices than guests are willing to pay. In other words, guests do not perceive enough value in the higher quality specification of a product ingredient to pay more for the menu item because of it. Think of all the quality identifiers that we see on menus: line caught, wild, choice, organic, certified angus beef, imported, free range, grass fed, kobe, sushi-grade, etc. The decision regarding when it is best to opt for a higher quality, and more expensive, product is not always an easy decision. While we never advocate lowering quality simply as a way to increase profit, the quality specification of menu item ingredients needs to consider whether the clientèle values this identifier and whether the quality level is appropriate for the menu item use. Choice strip loin, for example, may be the best product for your NY Strip, but may not be the best product for your burgers. Trying to persuade your guests to pay three dollars more for their burger because it is made with choice meat may, or may not, work. It is always nice to serve the finest available ingredients, but the necessary increase in the menu item price means that the guest must value the quality enough to pay more, as well. In short, overly restrictive product specifications for menu ingredients can sometimes create higher prices for menu items, thereby turning a potential star into a challenge due to guest price sensitivity. It is always a best practice to look at the specifications for your menu item ingredients to ensure that your are purchasing the products best suited for their use.

Is the price too high?

Recalculate your ideal food cost for challenge menu items to make sure they seem reasonable. Further, we recommend doing market research to find out what other restaurants are charging for similar menu items. It is possible that what you perceive as a reasonable ideal food cost for a particular menu item actually leaves the item priced significantly above market competition.

If your ideal food cost for a challenge menu item looks a little too good, or if competitors consistently offer a comparable product at a lower price, you may want to consider lowering the price a bit to kick start sales. Remember, your price may be higher than competitors because of either your portion sizes or quality specs. As mentioned previously, this should be examined if guests seem to be favoring competitor products at lower prices, despite a reduction in the quality or portions. Tweaking the menu item a bit and then lowering the price may put the item back in line with market competition, thus improving sales while maintaining margins.

Plowhorses: A Few Suggestions & Solutions

With plowhorses, the problem is not popularity, but profitability. The goal with these menu items, therefore, is to find ways to improve upon the profitability of an item, without sacrificing its popularity.

Is the item so popular because it is priced too low?

If so, tweaking the price a bit might improve profitability without significantly impacting the popularity of the menu item. Again, executing some basic market research will help indicate the price range and market “white space” available when deciding on a menu item pricing strategy. If a menu item is significantly priced under market standards, and is struggling with profitability, then an operator probably has some room to raise the price without seriously impacting popularity.

Is the portion size too big?

While it is important to ensure that guest loyalty is not compromised by reducing portion sizes on popular items, it is possible that too much food is being served on particular plowhorse menu items. The best place to learn whether this is the case is in the dishroom. By watching how much leftover food is being wasted, operators can quickly determine if the portion size they are serving is more than expected by guests. In this case, making an adjustment will improve profitability, without impacting the popularity of an item.

Are the right ingredients being used to produce the item?

This, again, is a question about using the right quality specification for menu item ingredients. For plowhorse items, quality and specification issues are a factor when operators use higher quality ingredients without adequately charging for the increased cost of these items. Often times, this is because they realize that guests won’t pay the additional cost for a higher quality product ingredient in certain scenarios. Rather than using a different specification, however, operators use the higher quality product, but just fail to charge for it. While this is admirable, it can have serious implications on profitability. Using high quality ingredients is always a recipe for success, however, guests must pay for this added quality. So, the real goal is to use the highest quality ingredients that your guests value and are willing to pay for.

Can the preparation be tweaked to improve the profit margin?

In some cases, a popular item can be redesigned so that the price can be raised, creating a higher contribution margin. One example of this has been the increased focus on sandwiches and bistro salads as menu items. Realizing that guests desired having sandwich and salad options on the menu, and realizing that these items often times had low price points and relative small contribution margins, operators began designing large bistro salads and signature burgers/sandwiches. The end result was taking popular menu items and re-designing them so that they could fetch a higher price.

Dogs: A Few Suggestions & Solutions

Typically, our recommendation with dogs is to remove them from the menu. There is no point wasting inventory dollars on items that are neither profitable nor popular. These items just confuse the menu, drawing attention away from those items that you are trying to sell. Further, these items increase product spoilage, kitchen training and labor costs, as well as creating an overall decrease in kitchen productivity due to a more complex menu.

Stars: A Few Suggestions & Solutions

Keep selling these items! Make sure that these items stay well positioned on the menu and that you stay on top of your operational systems to ensure that these items remain consistent. Dropping the ball during execution of these items can be very dangerous, as increased inconsistency on star menu items can lead to a decline in popularity–which can have very negative effects on profitability.

In conclusion, nine out of ten times, each dollar of profit is generated from an order off the menu. Whether you are a quick service operation with menu boards and combo meals, or a five-star, relais gourmand restaurant with tasting and pre fixe menus, the choice of what menu items make the lineup, what their price will be and how they are positioned and delivered to your guests will determine how well your menu is able to drive revenue through to your bottom line. The right menu lineup, like the right sports team starting lineup, is what creates the potential for success and profitability. It all begins with the right menu items, at the right price, delivered in a manner that makes them attractive to your customers. The fundamentals of our game–pricing, cost control systems, etc.–are there to protect and support this potential success and natural menu “talent” by ensuring that the hard work of the menu items is not lost to simple execution errors. Without the right menu, however, the best pricing and food cost control systems in the world will not be able to make a profitable restaurant.

Mobsters in America – Charlie "The Bug" Workman – The Man Who Killed Dutch Schultz

Charlie “The Bug” Workman was the strong silent type, who killed as many as 20 people for Louie “Lepke” Buchalter’s Murder Incorporated. But Workman’s claim to fame was being the man who shot Dutch Schultz to death.

Charles Workman was born on the Lower East Side of Manhattan in 1908, the second of six children born to Samuel and Anna Workman. Workman quit school in the 9th grade, and began roaming the streets of the Lower East Side, looking for trouble. When he was 18, Workman was arrested for the first time, for stealing a $12 bundle of cotton thread from a truck parked on Broadway. Since it was his first offense, Workman got of with simple probation. The following year Workman was arrested for shooting a man behind the ear over who-owed-who $20. By this time, Workman’s reputation on the streets was such, the man he shot refused to testify against him, and even said he couldn’t truthfully identify Workman as the shooter. Miffed, the cops pulled up his file and decided Workman had violated his parole on the cotton theft. As a result, Workman was sent to the New York State Reformatory. For the next few years, Workman was in and out of prison, for such parole violations as associating with “questionable characters” and failure to get a job.

In 1926, Workman hooked on as a freelance leg breaker, or schlammer, for Lepke’s union strike breaking activities. Workman did such a good job, Lepke put him on his permanent payroll at $125 a week, as a killer for Lepke’s Murder Incorporated. Lepke liked Workman’s cool demeanor, and after Workman performed a few exceptional “hits” for Lepke, Lepke gave him the nickname “The Bug,” because a person had to be crazy to kill with the calm detachment Workman displayed when performing his gruesome duties. Workman’s other nickname “Handsome Charlie,” was given to him by members of the opposite sex.

For the next few years Workman was in and out of trouble with the law. In 1932, he was arrested for carrying a concealed weapon. In 1933, he was arrested again for decking an off-duty police officer after a minor traffic dust-up. All the while, his specialty was killing whomever Lepke said needed to be killed. After a hit was done, Workman enjoyed the fringe benefit of “sweeping out the pockets” of his victims. Most of the times, Workman earned himself an extra thousand dollars or so for his efforts, and one time he even found a ten thousand dollar bonus in the pants pocket of some poor sucker he had just whacked.

In 1935, orders came down from up top that maniac gangster Dutch Schultz had to go. Lepke decided that Workman was the man for the job. On Oct. 23, 1935, Lepke sent Workman and Lepke’s second-in-charge Mendy Weiss to the Palace Chophouse in Newark, New Jersey, in a car driven by a man known as “Piggy.” While Weiss stood near the bar, Workman walked into the men’s room to make sure there would be no witnesses. Standing in the men’s room was a startled Dutch Schultz. Workman plugged Schultz once in the torso, piercing his stomach, large intestine, gall badder and liver. Workman then exited the bathroom, and he and Weiss entered the back room of the restaurant, where three of Schultz’ henchmen, Lulu Rosencrantz, Abe Landau and Abbadabba Berman, were enjoying their last supper together. Weiss and Workmen kept shooting until their guns were empty, and their prey were dead on the floor.

Weiss headed for the front door, but Workman turned and headed back to the bathroom, expecting to find a big bundle of cash in Schultz’ pockets. The first surprise for Workman was when he found not a dime in Schultz’ possession. The second surprise was when he walked outside expecting to find Weiss and Piggy in a waiting getaway car, and found nothing, except the sound of police sirens hurrying to the scene.

Workman sprinted into a swamp behind the chophouse, where he dumped his blood-stained overcoat, and started hiking in the direction of Manhattan, his shoes and pants wet, and smoke coming out of his ears, at the thought of being left for dead after an important hit. Workman found a set of railroad tracks and followed them all night long. The tracks led to a tunnel that went under the Hudson River, and Workman emerged at the break of dawn in downtown Manhattan. He went to a Lower East Side coffee shop, favored by thugs like him, and was mortified when he discovered the Scultz killing was all over the newspapers, and the word on the street, was that Weiss was the lone shooter.

Workman went to a friend’s house in Chelsea for a few hours of sleep, and when he woke up, he phoned Lepke and said he wanted to kill Weiss, for ditching him after the Scultz hit. Lepke called for a sit-down a few days later at Weiss’ home at 400 Ocean Avenue in Brooklyn. Workman told his tale first. When it was Weiss turn to defend himself he said, “I claim hitting the Dutchman was mob business. And I stayed until hitting the Dutch was over. But then the Bug went back in the toilet to give the Dutchman a heist. I claim that was not mob business anymore. It was personal business.”

Lepke ruled in favor of Weiss and told Workman, if he were smart, he’d drop the matter completely and never mention it again, under the treat of maybe getting hit himself. Lepke sent Workman to Miami to cool off, and there Workman met Lucky Luciano, who was part of a nine-man National Crime Syndicate, along with Lepke. Workman need to borrow some cash to lay low, and when he started to mention Weiss’ actions on the night of the Schultz hit, Luciano cut him off, saying, “Here’s the money. Now stop talking about that other thing.”

In 1940, Workman was arrested in Brighton Beach on a change of “vagrancy.” Workman’s pinch was orchestrated by Special Prosecutor Thomas E. Dewey, who was on a mission to arrest, try, convict and execute every member of Murder Incorporated he could get his hands on. By this time Murder Incorporated killer Abe “Kid Twist” Reles had already turned rat, and had told Dewey that Workman had done the Schultz job. This was confirmed by Allie Tannenbaum, maybe Workman’s closest friend in the mob, who had also turned canary.

In 1941, Workman was tried for the Scultz murder. During the trail, when Workman realized he had little chance of acquittal, he changed his plea to “no defense.” Judge Daniel Brennan accepted the plea and sentenced Workman to life in prison.

As Workman was being led from the courtroom, the guards let him speak with his brother Abe. Workman told Abe, “Whatever you do, live honestly. If you make 20 cents a day, make it do for you. If you can’t make an honest living, make the government support you. Keep away from the gangs and don’t be a wise guy. Take care of Mama and Papa and watch ‘Itchy'( his younger brother). He needs watching.”

Workman was sent to Trenton State Prison. In 1942, Workman offered his services to the United States Navy to go on a suicide mission to hit Japan and avenge Pearl Harbor. His request was denied. In 1952, Workman was transferred to Rahway State Prison Farm and he worked there at hard labor until he was paroled in 1964, after almost 23 years in prison. After his release, Workman went straight, getting a job as a salesman in the Garment Center, which was once ruled by his boss Lepke.

The Pros and Cons of Under-Sink Hot Water Dispensers

Built-in hot water dispensers consist of a small heater tank you need to install under your kitchen sink and faucet that can resist the pressure of boiling water. The temperature of the tank stays close to 200 °F as long as you keep the unit plugged in and you do not change the unit settings. This is far hotter than anything you can get from your regular water heater and is as hot as the water in coffee makers get. People install these because of the benefits they offer.

There are a number of benefits in having an under-sink hot water dispenser. First, under-sink hot water dispensers give you what you need instantly so you do not have to stop in the middle of something and wait for the water to boil. This is a serious advantage for those who spend a lot of time working in the kitchen. Next, contrary to the belief that keeping hot water in tanks is inefficient, built-in instant hot water dispensers actually waste less energy than other means of producing boiling water. For instance, with a kettle, you often have to heat more water than you need and the unused water ends up cooling down because there is little insulation. On the other hand, under-sink tanks have decent insulation so there is very little stand-by heat loss. Finally, under-sink boilers take no space on your kitchen counter while kettles or countertop hot water dispensers can prove to be annoyances.

With all the comfort they offer, hot water dispenser tanks can also cause some problems if you are not careful with them. For instance, some cheap units can be prone to leaking because of the immense pressure and corrosive effects of constantly boiling water inside. If they fail when you are away from home, there can be a serious damage to your property. To avoid such accidents, you would do well to drain and unplug any boiling water dispensers in your home if you plan to be away for more than a day. A more dangerous issue about these devices is the scalding risk. Liquids at 140 °F can cause full thickness injury in a few seconds and what comes out of an instant hot water tap is much hotter than that. Any person who puts a hand under that tap will suffer a serious injury and this is especially a problem for persons who cannot fully comprehend the risks. If you want to use these systems in homes with elderly people or small children, you must turn down the unit’s temperature to cut the risk.

In conclusion, under-sink hot water dispensers are useful devices but you have to make sure they are suitable for your lifestyle before you get one and you need to be careful when using them.

How To Keep The Weight Off

"Look at you."

"You look absolutely amazing."

"How did you finally lose the weight?"

If any of these sounds familiar, you have at some point in life achieved your weight loss goal. The days of calorie counting, exercising, and venturing into unchartered territory every morning as you stand on the great equalizer – your bathroom scale, have finally paid off. You're perfect and you deserve to be praised for this tremendous accomplishment. But the true test has just begun.

Thousand of us lose weight each and every year. The downside to this is that many of us gain the weight back after less than a year.

And that the vicious yo-yo is born. The yo-yo dieter is easy to spot. They are the ones who are a different size every time you see them. There sizes range from tiny, 5lbs. heavier, really gaining weight to the ultimate insult, "She's huge!".

Your closet consist of about four different dress sizes. To your absolute horror, you probably can not fit any of them.

You and only you can bring this cycle to an end. The first step is realizing that dieting is an absolute no-no! Changing your lifestyle by modifying your behavior is key.

As humans, we are instinctively creatures of habit. We usually have a difficult time adapting to change. Neverheless, it can be done.

Start Simple

Meal planning is an excellent first line of defense. Abandon the fast food restaurants and start doing a little grocery shopping. Purchase fresh fruit, vegetable and low calorie, low fat snacks. When purchasing meats keep in mind that fresh is best. If the meat can be eaten without cooking, you do not need it. Luncheon meats are generally higher in sodium and other harmful additives to help preserve the meat's shelf-life.

Meal Preparation

Through out the deep fryer! Baking, broiling or boiling cuts calories, fat and cholesterol. Once you've made the appropriate food selections make sure your preparation is on the same sheet of music.

Make Exercising Fun

Make exercise a family affair. Take brisk walks in the morning after dropping the kids off at school or an evening stroll with the hubby and kids before or after dinner. Aerobic tapes and DVDs are great. But who wants to jump around in a house all alone? Even working in the yard can be a great source of exercise. Just remember – some sort of physical activity for at least 30 minutes 3 to 4 times a week can do wonders.

Hydration

Get back to the basics! Drinking plenty of water is one of the best gifts you can give yourself. Water is a great way of flushing toxins from the body. Most of us cringe at the thought of drinking 6 to 8 – eight ounce glasses daily. Once I realized that an eight ounce glass was the same size as a standard white styrofoam paper cup I was hooked for life. Avoiding sodas and other beverages which are loaded with empty calories can be easily replaced with a refreshing glass of water.

Take A Break

One of the worst mistakes is never moving past your mistake. Okay, you've been doing great and one day out of now you find yourself wrist deep in one of the biggest burgers you've tasted in a long time. After devouring it, you're riddled with guilt and decide to just give up. Wait just one minute! You've come to far. Get back up and forge ahead. We learn from our mistakes, right? Why should this be any different. I suggest having an off day. Choose one day out of the week to have a reward meal. Now, do not go over board. However, one of your favorite meals is a good way of keeping things exciting and not completely throwing your body into healthy eating SHOCK!

Living The Life

Once you've started eating and living healthy the weight will begin to disappear. Again, there will be a multitude of compliments. Who knows. You may even turn a few heads! Now ask yourself this, was losing the weight really that difficult? The answer is no. So, keep it up. Resorting back to the old you will transform you into the "old you". Is not that the person you intentionally left behind?

The Magical Mushroom

Mycology, the study of mushrooms, is bringing new admirers to the ‘fungus among us.” Already being used for a variety of medical reasons around the world, the humble toadstool may be thrust into the spotlight soon as a successful, alternative treatment for some stubborn imbalances.

Mushrooms are valued by vegetarians due to their high nutritional value.They are able to produce vitamin D when exposed to sunlight. Mushrooms contain B vitamins, vitamin C, potassium, phosphorus, calcium, sodium, and zinc.

Medicinal mushrooms have thousands of compounds and nutrients that are health-strengthening. Eastern medicine, especially traditional Chinese practices, has used mushrooms for centuries. In the U.S., studies were conducted in the early ’60s for possible ways to modulate the immune system and to inhibit cancerous tumor growth with extracts.

Mushroom hunting is popular, but it is not safe. Some edible mushrooms are almost identical to poison ones. It takes an expert to tell the difference. Also, mushrooms behave like a sponge and easily absorb toxins from soil and air. However, mushrooms are easily considered a ‘health food.’

Without the process of photosynthesis, some mushrooms obtain nutrients by breaking down organic matter or by feeding from higher plants. Another sector attacks living plants to consume them. Edible and poisonous varieties are found near roots of oak, pine and fir trees.

Mushrooms were used ritually by the natives of Mesoamerica for thousands of years. They were widely consumed in religious ceremonies by cultures throughout the Americas. Cave paintings in Spain depict ritualized ingestion dating back as far as 9000 years. Psilocybin use was suppressed until Western psychiatry rediscovered it after World War II.

The controversial area of research is the use of psilocybin, a naturally occurring chemical in certain mushrooms. Psilocybin has been shown to be effective in treating addiction to alcohol and cigarettes.

New studies show the hallucinogenic drug might relieve anxiety and depression in some cancer patients. Mood raising effects that lasted at least several weeks after consuming the fungus were reported in some studies.

While fungus has fascinated people for centuries, it may finally be coming into a new era where its healing powers and unknown qualities are being discovered. The mushroom might very well hold the key to some long ago locked mysteries and diseases.

Medicinal use of mushrooms has been going on for thousands of years with good reason: they are effective. It is time for more focused research exploring additional uses and powers of this delicate gift from nature.

The Magical Mushroom

Mycology, the study of mushrooms, is bringing new admirers to the ‘fungus among us.” Already being used for a variety of medical reasons around the world, the humble toadstool may be thrust into the spotlight soon as a successful, alternative treatment for some stubborn imbalances.

Mushrooms are valued by vegetarians due to their high nutritional value.They are able to produce vitamin D when exposed to sunlight. Mushrooms contain B vitamins, vitamin C, potassium, phosphorus, calcium, sodium, and zinc.

Medicinal mushrooms have thousands of compounds and nutrients that are health-strengthening. Eastern medicine, especially traditional Chinese practices, has used mushrooms for centuries. In the U.S., studies were conducted in the early ’60s for possible ways to modulate the immune system and to inhibit cancerous tumor growth with extracts.

Mushroom hunting is popular, but it is not safe. Some edible mushrooms are almost identical to poison ones. It takes an expert to tell the difference. Also, mushrooms behave like a sponge and easily absorb toxins from soil and air. However, mushrooms are easily considered a ‘health food.’

Without the process of photosynthesis, some mushrooms obtain nutrients by breaking down organic matter or by feeding from higher plants. Another sector attacks living plants to consume them. Edible and poisonous varieties are found near roots of oak, pine and fir trees.

Mushrooms were used ritually by the natives of Mesoamerica for thousands of years. They were widely consumed in religious ceremonies by cultures throughout the Americas. Cave paintings in Spain depict ritualized ingestion dating back as far as 9000 years. Psilocybin use was suppressed until Western psychiatry rediscovered it after World War II.

The controversial area of research is the use of psilocybin, a naturally occurring chemical in certain mushrooms. Psilocybin has been shown to be effective in treating addiction to alcohol and cigarettes.

New studies show the hallucinogenic drug might relieve anxiety and depression in some cancer patients. Mood raising effects that lasted at least several weeks after consuming the fungus were reported in some studies.

While fungus has fascinated people for centuries, it may finally be coming into a new era where its healing powers and unknown qualities are being discovered. The mushroom might very well hold the key to some long ago locked mysteries and diseases.

Medicinal use of mushrooms has been going on for thousands of years with good reason: they are effective. It is time for more focused research exploring additional uses and powers of this delicate gift from nature.

Food Guidelines For Basic Constitutional Types

Tridosha system

The central concept of Ayurvedic medicine is the theory that health exists when there is a balance between three fundamental bodily humours or doshas called Vata, Pitta and Kapha.

Vata is the impulse principle necessary to mobilize the function of the nervous system.

Pitta is the energy principle which uses bile to direct digestion and hence metabolism into the venous system.

Kapha is the body fluid principle which relates to mucous, lubrication and the carrier of nutrients into the arterial system.

All Ayurvedic physicians believe that these ancient ideas, based in the knowledge discovered by the sages, exist in harmony with physical reality. These concepts allow physicians to examine the homeostasis of the whole system. People may be of a predominant dosha or constitution, but all doshas have the basic elements within them.

The philosophy of Ayurveda

The emergence of different schools of Sanskrit philosophy like Nyaya, Vaisheshika, Sankhya, Yoga, Vedanta and Mimamsa was another landmark in the history of Indian medicine. The principles expounded in these philosophies facilitated the development within Ayurveda of its theory of humoral pathology which propounds that the human body is composed of Tridoshas, the three humors – Vata, Pitta and Kapha. When these are in equilibrium they are called the Tridhatus.

The body in which these three humors are in a state of equilibrium enjoys perfect health; their disequilibrium causes ill health.

Disease management in Ayurveda

The principles of pharmacology are fundamentally different from those of other systems of medicine, especially evidence-based medicine. Most medicines are prepared form herbs.

Shamana and Shodhana are the two concepts of disease management in Ayurveda. Shamana means alleviation. Shamana methods mitigate the disease and its symptoms. Shodhana means elimination and Shodhana methods aim at the elimination of the basic cause of disease.

Note: Guidelines provided here are general. Specific adjustments for individual requirements may need to be made, e.g., food allergies, strength of agni, season of the year and degree of dosha predominance or aggravation.

okay in moderation okay rarely

FRUITS

VATA

o Avoid: Generally most dried fruit, Apples (raw), Cranberries, Dates (dry), Figs (dry), Pears, Persimmons, Pomegranates, Raisins (dry), Prunes (dry), Watermelon

o Favor: Generally most sweet fruit, Apples (cooked), Applesauce, Apricots, Avocado, Bananas, Berries, Cherries, Coconut, Dates (fresh), Figs (fresh), Grapefruit, Grapes, Kiwi, Lemons, Limes, Mangoes , Melons, Oranges, Papaya, Peaches, Pineapple, Plums, Prunes (soaked), Raisins (soaked), Rhubarb, Strawberries, Tamarind

PITTA

o Avoid: Generally most sour fruit, Apples (sour), Apricots (sour), Bananas, Berries (sour), Cherries (sour), Cranberries, Grapefruit, Grapes (green), Kiwi, Lemons, Mangoes (green), Oranges (sour), Peaches, Persimmons, Pineapple (sour), Plums (sour), Rhubarb, Tamarind

o Favor: Generally most sweet fruit, Apples (sweet), Applesauce, Apricots (sweet), Avocado, Berries (Sweet), Cherries (sweet), Coconut, Dates, Figs, Grapes (red & purple), Limes, Mangoes (ripe), Melons, oranges (sweet), Papaya, Pears, Pineapple (sweet), Plums (sweet), Pomegranates, Prunes, Raisins, Strawberries, Watermelon

KAPHA

o Avoid: Generally most sweet & sour fruit, Avocado, Bananas, Coconut, Dates, Figs (fresh), Grapefruit, Kiwi, Mangos, Melons, Oranges, Papaya, Pineapple, Plums, Rhubarb, Tamarind, Watermelon

o Favor : Generally most astringent fruit, Apples, Applesauce, Apricots, Berries, Cherries, Cranberries, Figs (dry), Grapes, Lemons, Limes, Peaches, Pears, Persimmons, Pomegranates, Prunes, Raisins, Strawberries

VEGETABLES

VATA

o Avoid: Generally frozen, raw or dried vegetables, Artichoke, Beet greens, Bitter melon, Broccoli, Brussels sprouts, Burdock root, Cabbage (raw), Cauliflower (raw), Celery, Corn (fresh), Dandelion greens, Eggplant, Horseradish, Kale, Kohlrabi, Mushrooms, Olives, green Onions (raw), Peas (raw), Peppers, sweet & hot Potatoes, white Prickly pear (fruit & leaves), Radish (raw), Squash, winter Tomatoes (cooked), Tomatoes (raw), Turnips, Wheat grass, sprouts

o Favor: In general, vegetables should be cooked Asparagus, Beets, Cabbage (cooked), Carrots, Cauliflower, Cilantro, Cucumber, Daikon radish, Fennel, (Anise), Garlic, Green beans, Green chilies, Jerusalem artichoke, Leafy greens, Leeks , Lettuce, Mustard greens, Okra, Olives, black Onions (cooked), Parsley, Parsnip, Peas (cooked), Potatoes, sweet, Pumpkin, Radishes (cooked), Rutabaga, Spaghetti Squash, Spinach (raw), Sprouts, Squash Summer, Taro Root, Turnip greens, Watercress, Zucchini

PITTA

o Avoid: In General pungent vegetables, Beet Greens, Beets (raw), Burdock root, Corn (fresh), Daikon Radish, Eggplant, Garlic, Green Chillies, Horseradish, Kohlrabi, Leeks (raw), Mustard greens, Olives green, Onion (raw), Peppers (hot), Turnip Greens, Watercress, Zucchini Prickly pear fruit, Radishes (raw, Spinach (cooked), Spinach (raw), Tomatoes, Turnip greens, Turnips

o Favor: In general, sweet & bitter vegetable, artichoke, Asparagus, Beets (cooked), Bitter Melon, Broccoli, Brussels sprouts, Cabbage, Carrots (cooked), Carrots (raw), Cauliflower, Celery, Cilantro, Cucumber, Dandelion greens, Fennel (Anise) Green Beans, Jerusalem, Artichoke, Kala, Leafy Greens, Leeks (cooked), Lettuce, Mushrooms, Okra, Olives black, Onions (cooked), Parsley, Parsnips, Peas, Peppers sweet, Potatoes, sweet & white, Prickly pear (leaves), Pumpkin, Radishes (cooked)Rutabaga, Spaghetti Squash, Sprouts (not spicy), Squash, winter & summer, Taro root, Watercress, Wheat grass, sprouts, Zucchini

KAPHA

o Avoid: In general, Sweet & juicy vegetables, Cucumber, Olives, black or green, Parsnips, Potatoes sweet, Pumpkin, Squash summer, Taro root, Tomatoes (raw), Zucchini

o Favor: In general, most pungent & bitter Vegetables, Artichoke, Asparagus, Beet greens, Beets, Bitter melon, Broccoli, Brussels sprouts, Burdock root, Cabbage, Carrots, Cauliflower, Celery, Cilantro, Corn, Daikon radish, Dandelion greens, Eggplant, Fennel (Anise), Garlic, Green beans, Green chilies, Horseradish, Jerusalem, artichoke, Kale, Kohlrabi, Leafy greens, Leeks, Lettuce, Mushrooms, Mustard greens, Okra, Onions, Parseley, Peas, Peppers, sweet & hot, Potatoes, White Prickly pear (fruit & leaves), Radishes, Rutabega, Spaghetti Squash, Spinach, Sprouts, Swaush, winter Tomatoes (cooked) Turnips, Watercress, Wheat grass

GRAINS

VATA

o Avoid: Barley, Bread (with yeast), Buckwheat, Cereals (cold, dry or puffed), Corn, Couscous, Crackers, Granola, Millet, Muesli, Oat bran, Oats (dry), Pasta, Polenta, Rice cakes, Rye, Sago, Spelt, Tapioca, Wheat bran

o Favor: Amaranth, Durham flour, Oats (cooked), Pancakes, Quinoa, Rice (all kinds), Seitan (wheat meat), Sprouted wheat, bread (Essene), Wheat

PITTA

o Avoid: Bread (with yeast), Buckwheat, Corn, Millet, Muesli, Oats (dry), Polenta, Rice (brown), Rye

o Favor: Amaranth, Barley, Cereal, dry, Couscous, Crackers, Durham flour, Granola, Oat bran, Oats (cooked), Pancakes, Pasta, Quinoa, Rice (basmati, white, wild), Rice cakes, Seitan (wheat meat), Spelt, Sprouted wheat, bread (Essene), Tapioca, Wheat, Wheat bran

KAPHA

o Avoid: Bread (with yeast), Oats (cooked), Pancakes, Pasta, Rice (brown, white), Rice cakes, Wheat

o Favor: Amaranth , Barley, Buckwheat, Cereal (cold, dry or puffed), Corn, Couscous, Crackers, Durham flour, Granola, Millet, Muesli, Oat bran, Oats dry), Polenta, Quinoa, Rice (basmati, wild), Rye, Seitan (wheat meat), Spelt, Sprouted , wheat bread (Essene), Tapioca, Wheat bran

LEGUMES

VATA

o Avoid: Aduki beans, Black beans, Black-eyed peas, Chick peas (garbanzo beans), Kidney beans, Lentils (brown), Lima beans , Miso, Navy beans, Peas (dried), Pinto beans, Soy beans, Soy flour, Soy powder, Split peas, Tempeh, White beans

o Favor: Lentils (red), Mung beans, Mung dal, Soy cheese, Soy milk, Soy sauce, Soy sausages, Tofu, Tur dal, Urad dal

PITTA

o Avoid: Miso, Soy sauce, Soy sausages, Tur dal, Urad dal

o Favor: Aduki beans, Black beans, Black-eyed peas, Chick peas (garbanzo beans), Kidney beans, Lentils, brown & red, Lima beans, Mung beans, Mung dal, Navy beans, Peas (dried), Pinto beans, Soy beans, Soy cheese, Soy flour, Soy milk, Soy powder, Split peas, Tempeh, Tofu, White beans

KAPHA

o Avoid: Kidney beans, Soy beans, Soy cheese, Soy flour, Soy powder, Soy sauce, Tofu (cold), Urad dal, Miso

o Favor: Aduki beans, Black beans, Black-eyed peas, Chick peas (garbanzo beans), Lentils (red & brown), Lima beans, Mung beans, Mung dal, Navy beans, Peas (dried), Pinto beans, Soy milk, Soy sausages, Split peas, Tempeh, Tofu (hot), Tur dal, White beans

DAIRY

VATA

o Avoid: Cow’s milk (powdered), Goat’s milk (powdered), Yogurt (plain, frozen or w/ fruit)

o Favor: Most dairy is good!, Butter, Buttermilk, Butter Cheese (hard), Cheese (soft), Cottage cheese, Cow’s milk, Ghee, Goat’s cheese, Goat’s milk, Ice cream, Sour cream, Yogurt (diluted & spiced)

PITTA

o Avoid: Butter (salted), Buttermilk, Cheese (hard), Sour cream, Yogurt (plain, frozen or w/fruit)

o Favor: Butter (unsalted), Cheese (soft, not aged, unsalted), Cottage cheese, Cow’s milk, Ghee, Goat’s milk, Goat’s cheese (soft, unsalted), Ice cream, Yogurt (freshly made & diluted)

KAPHA

o

Avoid: Butter (salted), Butter (unsalted), Cheese (soft & hard), Cow’s milk, Ice cream, Sour cream, Yogurt (plain, frozen or w/fruit)

o Favor: Buttermilk, Cottage cheese (from skimmed goat’s milk), Ghee, Goat’s cheese (unsalted & not aged), Goat’s milk, skim, Yogurt (diluted)

ANIMAL FOODS

VATA

o Avoid: Lamb, Pork, Rabbit, Venison, Turkey (white)

o Favor: Beef, Buffalo, Chicken (dark), Chicken (white), Duck, Eggs, Fish (freshwater or sea), Salmon, Sardines, Seafood, Shrimp, Tuna fish, Turkey (dark)

PITTA

o Avoid: Beef, Chicken (dark), Duck, Eggs (yolk), Fish (sea), Lamb, Pork, Salmon, Sardines, Seafood, Tuna fish, Turkey (dark)

o Favor: Buffalo, Chicken (white), Eggs (albumen or white only), Fish (freshwater), Rabbit, Shrimp, Turkey (white), Venison

KAPHA

o Avoid: Beef, Buffalo, Chicken (dark), Duck, Fish (sea), Lamb, Pork, Salmon, Sardines, Seafood, Tuna fish, Turkey (dark)

o Favor: Chicken (white), Eggs, Fish (freshwater), Rabbit, Shrimp, Turkey (white), Venison

CONDIMENTS

VATA

o Avoid: Chocolate, Horseradish

o Favor: Black pepper, Chutney, mango (sweet or spicy), Chili peppers, Coriander leaves, Dulse, Gomasio, Hijiki, Kelp, Ketchup, Kombu, Lemon, Lime, Lime pickle, Mango pickle, Mayonnaise, Mustard, Pickles, Salt, Scallions, Seaweed, Soy sauce, Sprouts, Tamari, Vinegar

PITTA

o Avoid: Chili pepper, Chocolate, Chutney, mango (spicy), Gomasio, Horseradish, Kelp, Ketchup, Mustard, Lemon, Lime pickle, Mango pickle, Mayonnaise, Pickles, Salt (in excess), Scallions, Soy sauce, Vinegar

o Favor: Black pepper, Chutney, mango, (sweet), Coriander leaves, Dulse, Hijiki, Kombu , Lime, Sprouts, Salt, Seaweed, Tamari

KAPHA

o Avoid: Chocolate, Chutney, mango (sweet), Gomasio, Kelp, Ketchup, Lime, Lime pickle, Mango pickle, Mayonnaise, Pickles, Salt, Soy sauce, Tamari, Vinegar

o Favor: Black pepper, Chili Peppers, Chutney, mango (spicy), Coriander leaves, Dulse, Hijiki, Horseradish, Lemon, Mustard (without vinegar), Scallions, Seaweed, Sprouts

NUTS

VATA

o Avoid: None

o Favor: In moderation: Almonds, Black walnuts, Brazil nuts, Cashews, Charole, Coconut, Filberts, Hazelnuts, Macadamia nuts, Peanuts, Pecans, Pine nuts, Pistachios, Walnuts

PITTA

o Avoid: Black walnuts, Brazil nuts, Cashews, Filberts, Hazelnuts, Macadamia nuts, Peanuts, Pecans, Pine nuts, Pistachios, Walnuts

o Favor: Charole, Coconut

KAPHA

o Avoid: Black walnuts, Brazil nuts, Cashews, Coconut, Filberts, Hazelnuts, Macadamia nuts, Peanuts, Pecans, Pine nuts, Pistachios, Walnuts

o Favor: None

SEEDS

VATA

o Avoid: Popcorn, Psyllium

o Favor: Chia, Flax, Halva, Pumpkin, Sesame, Sunflower, Tahini

PITTA

o Avoid: Chia, Sesame, Tahini

o Favor: Flax, Halva, Popcorn (no salt, buttered), Psyllium, Pumpkin, Sunflower

KAPHA

o Avoid: Halva, Psyllium, Sesame, Tahini

o Favour : Chia, Flax, Popcorn (no salt, no butter), Pumpkin, Sunflower

OILS

VATA

o Avoid: Flax seed

o Favor: For internal & external use: (most suitable at top of list), Sesame, Ghee, Olive, Most other oils

o External use only: Coconut, Avocado

PITTA

o Avoid: Almond, Apricot, Corn , Safflower, Sesame

o Favor: For internal & external use: (most suitable at top of list), Sunflower, Ghee, Canola, Olive, Soy, Flax seed, Primrose, Walnut

o External use only: Avocado, Coconut

KAPHA

o Avoid: Avocado, Apricot, Coconut, Flax seed, Olive, Primrose, Safflower, Sesame (internal), Soy, Walnut

o Favor: For internal & external use in small amounts: (Most suitable at top of list), Corn, Canola, Sesame (external), Sunflower, Ghee, Almond

BEVERAGES

VATA

o Avoid: Alcohol (hard; red wine), Apple juice , Black tea, Caffeinated, beverages, Carbonated drinks, Chocolate milk, Coffee, Cold dairy drinks , Cranberry juice, Iced tea, Icy cold drinks, Pear juice, Pomegranate juice, Prune juice, Soy milk (cold), Tomato juice, V-8 Juice, Herb Teas: Alfalfa, Barley, Basil, Blackberry, Borage, Burdock, Cinnamon, Cornsilk, Dandelion, Ginseng, Hibiscus, Hops, Jasmine, Lemon balm, Mormon tea, Nettle, Passion flower, Red clover, Red Zinger, Violet, Yarrow, Yerba Mate

o Favor: Alcohol (beer; white wine), Almond milk, Aloe vera juice, Apple cider, Apricot juice, Berry juice (except for cranberry), Carob, Carrot juice, Chai (hot spiced milk), Cherry juice, Grain “coffee”, Grape juice, Grapefruit juice, Lemonade, Mango juice, Miso broth, Orange juice, Papaya juice, Peach nectar, Pineapple juice, Rice milk, Sour juices, Soy milk (hot & well-spiced), Vegetable bouillon

o Herb Teas: Ajwan, Bancha, Catnip, Chamomile, Chicory, Chrysanthemum, Clove, Comfrey, Elder Flower, Eucalyptus, Fennel, Fenugreek, Ginger (fresh), Hawthorne, Juniper berry, Kukicha, Lavender, Lemon grass, Licorice, Marshmallow, Oat straw, Orange peel, Pennyroyal, Peppermint, Raspberry, Rosehips, Saffron, Sage, Sarsaparilla, Sassafras, Spearmint, Strawberry, Wintergreen

PITTA

o Avoid: Alcohol (hard; red & sweet wine) , Apple cider, Berry juice (sour), Caffeinated, beverages, Carbonated drinks, Carrot juice, Cherry juice (sour), Chocolate milk, Coffee, Cranberry juice, Grapefruit juice, Iced tea, Icy cold drinks, Lemonade, Papaya juice , Pineapple juice, Tomato juice, V-8 juice, Sour juices

o Herb Teas: Ajwan, Basil, Clove, Eucalyptus, Fenugreek, Ginger (dry), Ginseng, Hawthorne, Juniper berry, Mormon tea, Pennyroyal, Red Zinger , Rosehip, Sage, Sassafras, Yerba Mat

o Favor: Alcohol (beer; dry white wine), Almond milk , Aloe vera juice, Apple juice, Apricot juice, Berry juice (sweet), Black tea , Carob, Chai (hot, spiced milk) , Cherry juice (sweet), Cool dairy drinks, Grain “coffee”, Grape juice, Mango juice, Miso broth, Mixed veg. juice, Orange juice, Peach nectar, Pear juice, Pomegranate juice, Prune juice, Rice milk, Soy milk, Vegetable bouillon

o Herb Teas: Alfalfa, Bancha, Barley, Blackberry, Borage, Burdock, Catnip, Chamomile, Chicory, Comfrey, Dandelion, Fennel, Ginger (fresh), Hibiscus, Hops , Jasmine, Kukicha, Lavender, Lemon balm, Lemon grass, Licorice, Marshmallow, Nettle, Oat Straw, Passion flower, Peppermint, Raspberry, Red clover, Sarsaparilla, Spearmint, Strawberry, Violet, Wintergreen, Yarrow

KAPHA

o Avoid: Alcohol (hard; beer; sweet wine), Almond milk, Caffeinated , beverages, Carbonated drinks, Cherry juice (sour), Chocolate milk, Coffee, Cold dairy drinks, Grapefruit juice, Iced tea, Icy cold drinks, Lemonade, Miso broth, Orange Juice, Papaya juice, Rice milk ,Sour juices, Soy milk (cold), Tomato juice, V-8 Juice

o Herb Teas: Licorice, Marshmallow, Red Zinger, Rosehip, Bancha

o Favor: Alcohol (dry wine, red or white), loe vera juice, Apple cider, Apple juice, Apricot juice, Berry juice, Black tea (spiced), Carob, Carrot juice, Chai (hot, spiced milk), Cherry juice (sweet), Cranberry juice , Grain “coffee”, Grape juice, Mango juice, Peach nectar, Pear juice, Pineapple juice, Pomegranate juice, Prune juice, Soy milk (hot & well-spiced),

o Herb Teas: Alfalfa, Bancha, Barley, Blackberry, Burdock, Chamomile, Chicory, Cinnamon, Clove, Comfrey, Dandelion , Fennel, Fenugreek, Ginger , Ginseng, Hibiscus Jasmine, Juniper berry, Kukicha, Lavender, Lemon balm, Lemon grass, Mormon tea, Nettle, Passion flower, Peppermint, Raspberry, Red clover , Sarsaparilla, Sassafras, Spearmint , Strawberry, Wintergreen, Yarrow, Yerba Mate

SPICES

VATA

o Avoid: None

o Favor: All spices are good Ajwan, Allspice, Almond extract, Anise, Asafoetida (hing), Basil, Bay leaf, Black pepper, Caraway, Cardamom, Cayenne, Cinnamon, Cloves, Coriander, Cumin, Dill, Fennel, Fenugreek, Garlic, Ginger, Marjoram, Mint, Mustard seeds, Nutmeg, Orange peel, Oregano, Paprika, Parsley, Peppermint, Pippali, Poppy seeds, Rosemary, Saffron, Salt, Savory, Spearmint, Star Anise, Tarragon, Thyme, Turmeric, Vanilla, Wintergreen

PITTA

o Avoid: Ajwan, Allspice, Almond extract, Anise, Asafoetida (hing), Basil (dry), Bay leaf, Cayenne, Cloves, Fenugreek, Garlic, Ginger (dry), Mace, Marjoram, Mustard seeds, Nutmeg, Oregano, Paprika, Pippali, Poppy seeds, Rosemary, Sage, Salt, Savory, Star anise, Thyme

o Favor: Basil (fresh), Black pepper, Caraway, Cardamom, Cinnamon, Coriander, Cumin, Dill, Fennel, Ginger (fresh), Mint, Neem leaves, Orange peel, Parsley, Peppermint, Saffron, Spearmint, Tarragon, Turmeric, Vanilla, Wintergreen

KAPHA

o Avoid: Salt

o Favor: All spices are good Ajwan, Allspice, Almond extract, Anise, Asafoetida (hing), Basil, Bay leaf, Black pepper, Caraway, Cardamom, Cayenne, Cinnamon, Cloves, Coriander, Cumin, Dill, Fennel*, Fenugreek, Garlic, Ginger, Marjoram, Mint, Mustard seeds, Neem leaves, Nutmeg, Orange peel, Oregano, Paprika, Parsley, Peppermint, Pippali, Poppy seeds, Rosemary, Saffron, Savory, Spearmint, Star Anise, Tarragon, Thyme, Turmeric, Vanilla, Wintergreen

SWEETENERS

VATA

o Avoid: Maple syrup, White Sugar

o Favor: Barley malt, Fructose, Fruit juice, concentrates, Honey, Jaggary, Molasses, Rice syrup, Dried or fresh sugar cane juice, Turbinado

PITTA

o Avoid: White Sugar, Honey, Jaggary, Molasses

o Favor: Barley malt, Fructose, Fruit juice, concentrates, Maple syrup, Rice syrup, Dried or fresh sugar cane juice, Turbinado

KAPHA

o Avoid: Barley malt, Fructose, Jaggary, Maple syrup, Molasses, Rice syrup, Dried or fresh sugar cane juice, Turbinado, White sugar

o Favor: Fruit juice, concentrates, Honey (raw & not processed)

FOOD SUPPLEMENTS

VATA

o Avoid: Barley green, Brewer’s yeast, Vitamin: K

o Favor: Aloe Vera juice, Bee pollen, Amino acids

o Minerals: Calcium, copper, iron, magnesium, zinc, Royal jelly, Spirolina, Blue-green algae

o Vitamins: A, B1, B2,B6, B12, C, D, E, P and Folic acid

PITTA

o Avoid: Amino acid, Bee pollen, Royal jelly

o Minerals: copper, iron

o Vitamins: B2,B6,C,E, and Folic acid

o Favor: Aloe vera juice, Barley green, Brewer’s yeast

o Minerals: Calcium, Magnesium, zinc, Spirolina, Blue-green algae

o Vitamins: A, B1, B12, D and K

KAPHA

o Avoid:

o Minerals: Potassium

o Vitamins: A, B1, B2, B12, C, D, and E

o Favor: Aloe vera juice, Amino acid, Barley green, Bee pollen, Brewer’s yeast

o Minerals: copper, calcium, iron, magnesium, zinc, Royal jelly, Spirolina, Blue-green algae

o Vitamins: B6, C, P and Folic Acid