Monthly Archives: November 2018

What Can I Use to Replace the Bars in My LA Weight Loss Diet?

Many people are looking to replace La Weight Loss bars with another brand of bars or a food substitution. There are many popular substitute bars such as Luna, Balance Bar Trail Mix, Power Bar, Honey Stinger, CLIF Nectar, LaraBara and Bumble Bar, Pria, and Go Lean. The cost of LAWL bars seems to be the main driver, but that can easily be overcome by buying your bars on eBay. But there is also the need for some variety and some people just can’t find a bar to their liking. So, if you are looking for a substitute, here are some alternatives. Just remember, by not eating the required 2 La Weight loss bars a day, you void the money back guarantee offered by La Weight Loss Centers.

If you feel you don’t need the bars you can exchange 2 equivalent bars for 1/2 protein, 1 vegetable, 1 fruit, and 1 starch. Stay focused on upping your vegetable intake while lowering processed flours and sugars.

If you are looking for a bar replacement, look for a bar that has about 160-180 calories, 17 grams of carbs, at least 8 grams of protein, and 4 grams of fat.

Here’s the general nutritional info on the LA Weight Loss Bars:

Serving Size: 1 Bar (40g)

Amount per Serving

Calories 160 Calories from Fat 45

% Daily Value *

Total Fat 4.5g 7%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 5mg 2%

Sodium 85mg 4%

Total Carbohydrate 24g 8%

Dietary Fiber 1g 4%

Sugars 18g

Protein 8g 16%

Vitamin A0%

Vitamin C0%

Calcium4%

Iron6%

Below are the most common substitutions for La bars. The information is a general guideline for substitution. Read the nutritional information on the back of any bar you are considering to be certain that the weight loss bar falls within the general nutrition counts for the La bar you are substituting.

Luna bars are reported to be the closest to the actual LAWL bars in nutrition. Many consider the Luna bars a direct substitute for the LA bars. So you eat two a day just as you would normally with the La Weight Loss bars. The Luna bars in particular (as opposed to other brands of protein/diet bars) make a good substitute because they are similar in calories (around 180) and protein (8-10 grams). Any bar that meets those two basic guidelines can be used.

Luna – Nutz over chocolate

Calories: 180

Calories from Fat: 40

Total Fat: 4.5g

Saturated Fat: 2.5g

Cholesterol: 0mg

Sodium: 100mg

Potassium: 105mg

Total Carbohydrate: 24g

Dietary Fiber: 2g

Sugar: 12g

Protein: 10g

Slim Fast Bars are a low calorie meal replacement, the bars are usually 250-260 Calories, which is a little more than a candy bar, but packed with more whey protein and less refined sugar.

Balance bars are very similar to protein bars sold by most companies. The balance bar is made by the same company that provides weight loss centers with their bars.

Kinetix bars are cheaper, have more protein, less calories. Similar in texture size and taste as the La Lites, Kinetex have about 4X’s the sodium that the LA Lites have and 2X’s the amount of protein, so you would have more protein than you are allowed on the plan.

Kinetex – Chocolate Peanut Crisp

Calories 170

Fat 4g

Cholesterol 2mg

Sodium 320mg

Potassium 55mg

Carbohydrate 17g

Protein 17g

Kashi Go Lean bars. They have about the same nutritional value as the La Lites.

South Beach cereal bars. They are similar in most counts, but have less calories, less carbs and more protein. There are two kinds of SBD bars just so the newbies know there are the cereal bars that are around 140 calories, and there are the meal replacement bars which are around 200-220.

Zone bars they are fairly close in calories/protein. Zone Perfect bars score better on the value scale (more protein per calorie). However, they are higher in calories overall.

Zone Perfect – CHOCOLATE PEANUT BUTTER

Serving Size: 1 bar (50g)

Servings Per Container: 12

Each bar contains 2 Zone Blocks:

Calories: 210

Calories from Fat: 60

Total Fat: 7g

Saturated Fat: 3g

Cholesterol: 5mg

Sodium: 360mg

Potassium: 100mg

Total Carbohydrate: 20g

Dietary Fiber: 0g

Sugar: 13g

Protein: 16g

There are a lot of energy bar articles, threads and posts, but they all seem to be either about snacks, or about how awful energy bars are. It would seem like someone should be able to manufacture the equivalent of a healthy, balanced meal replacement bar that tastes great. But, if what you want is a no thought required, eat this one thing twice a day meal substitute that you don’t have to worry about and lose weight, then it would just be easier to buy La Weight Loss bars on eBay. The prices on eBay are as good or better than the cost of other bars and you will still be eligible for the money back guarantee offered by La Weight Loss Centers.

Do You Have a Wheat Intolerance?

Wheat is the most widely consumed cereal in the US. and Europe today. More than a billion people use it as a staple in their diet and wheat production has almost doubled since the turn of the 20th century. In Britain it provides 27% of our daily calorie intake.

History has seen it as an essential element to a nutritious diet, and towns grew up around its supply. It was first grown in the Middle East over ten thousand years ago and has since adapted to grow in almost any climate. However, the wholesome wheat products of ten thousand years ago differ greatly from the refined white flour of today.

The pale, fluffy, white cake-like bread so many of us eat, is a far cry from the heavy, wholesome, chewy whole grain breads that were once the staple diet.

In history, the purity of what you ate reflected your social standing, so of course clean, white, light, and refined was very much preferred to the heavy, wholesome and chewy. To serve anything other than white bread on a ceremonial table was considered an insult. Even in the bible reference is made to the desirability of fine flour. So the wealthier classes would repeatedly sieve their flour and “whole” flour became a symbol of the lower classes.

With the rise of the industrial age the flour was processed still further to remove the germ, as its oil content caused rancidity, and prevented storage and distribution. All that was left of our “wholesome” flour was pure starch, very manageable commercially as it is practically dead food.

Refined white flour is used in bread, biscuits, cakes, pastry, pasta and cereals. So what is thrown away in the refining process?

The outer layer of the grain is the bran which contains a high proportion of B vitamins and about 50% of the mineral elements in the grain. The germ at the base of the grain is the actual embryo of the plant, rich in fats (mainly essential fatty acids), protein, iron, and vitamins E and B group. Also in the outer layer of cells called the aleurone layer, is the endosperm’s protein. Between the germ and the endosperm is the scutellum, which is particularly rich in thiamine.

Like the sugar in fruit, most forms of starch come complete with the other nutrients which are needed to digest them. If we refine these foods, stripping away the necessary vitamins and minerals, we end up poisoning ourselves with toxic by-products of incomplete metabolism. In an attempt to digest this dead food, our body will use up vital reserves of vitamins and minerals. Time has also shown that the depletion of fibre in the diet as a result of refining has had an impact on mans’ intestinal function, low fibre is implicated with various conditions from haemorrhoids to cancer of the colon.

Out of five million tonnes of milled wheat, 1.4 million tonnes of bran, germ, aleurone layer, and scutellum are discarded. This is known as 70% extraction, meaning that only 70% of the grain is finally used. During world war two, food shortages meant that the extraction rate went up to 85%, and there were marked benefits to the nation’s health. The reintroduction of flour of 95-100% extraction would do more for the health of this country’s people than any other single measure in the field of nutrition. In our de-vitalised western society, no-one can afford to throw away nutrients in these quantities.

As the refining process removes so many nutrients from flour, UK law requires that iron, thiamine, niacin and calcium, are added to 70% extraction flour. Secondly, to get the flour and its products to behave in the way the market dictates, a wide range of chemicals are added; flour improvers, bleaching agents etc. All additives should have a question mark over them, they are yet another source of toxins, and concern has been expressed by some that commercial interests over ride nutritional interests.

None of this would be necessary if we could only accept the qualities of 100% extraction rate whole wheat flour, it can no longer be regarded as a peasant food. Consumption of whole wheat bread is on the increase, but there is a long way to go for whole wheat pastry, cakes, pastas, biscuits and wheat based thickeners. Wholemeal flour used to be criticised as it naturally contains phytic acid which binds with calcium preventing its absorption, but studies have shown that whilst this does occur, there is a period of adaptation then calcium absorption returns to normal.

However here comes the “but”, whilst wholemeal flour is infinitely preferable to white, no wheat at all is preferable for some people.

Firstly wheat isn’t the essential staple food it is billed to be, and is not easily tolerated. As a source of protein it is very poor, as it only has incomplete protein to offer, it is grossly Lysine deficient, and so cannot be fully utilised by the body. The bran does provide fibre, but there are actually more suitable fibres in other foods. A study into irritable bowel syndrome at the Radcliffe Royal Infirmary found that 39% of patients found wheat to be a contributing factor to their IBS after completing an elimination diet.

It is the wheat protein gluten that is the major culprit in problems relating to wheat. Some level of gluten intolerance can actually be found in the majority of people, and is linked to a broad spectrum of symptoms. Gluten is a sticky substance, resembling the consistency of chewing gum.

It is gluten that gives loaves that springy, airy texture so much in demand, and that is why hard wheat with its high gluten content is used for baking.

Modern commercial bread making, where the dough is only proved once, requires higher levels of gluten and so crops are grown which have high gluten levels.

Being such a sticky, elastic substance it is quite hard to digest. If undigested gluten finds its way to the large intestine it can bind with the mucosa to form a sticky mass that lines the colon wall.

This makes an impermeable barrier both ways; hindering secretions and nutrient absorption. Lack of secretions mean reduced lubrication, so transit time for food around the colon is slowed, the colon, already narrowed by the glutinous layer, can simply grind to a halt.

It is when this occurs we see ballooning of the colon and or diverticuli, this mass will putrefy, leaching toxins into the blood stream, causing other seemingly unrelated problems, hence the higher occurrence of gluten intolerance than one might think. Needless to say there can be little or no absorption of nutrients.

If your digestive system is in peak condition these problems shouldn’t arise as complete digestion of the gluten will have taken place in the small intestine. However, very few of us, with de-vitalised diets, stress, toxins etc. can boast this level of functioning, so this scene in the lower bowel becomes almost inevitable.

Gluten also features highly in allergic responses, where the protein is incompletely broken down. The body may, due to inherited tendencies or incorrect weaning, have a gluten intolerance causing mal-absorption of any grain that contains this protein.

The intestines become irritated and the villi are damaged, reducing proper absorption of nutrients. This damage to the intestinal wall allows toxic substances to be absorbed into the blood stream.

At it’s most extreme, this allergic reaction is what we know as Coeliac Disease. It causes chronic mal-absorption of nutrients where the small intestine is unable to digest and absorb food. So the sufferer may eat a “healthy” diet but be ill and experience symptoms such as bloating, pain, cramps and constipation or diarrhoea.

Conventionally Coeliac disease is viewed as an enzyme deficiency or other metabolic fault. Whilst sometimes the biochemical element may be present, many nutritionists feel that incorrect weaning is more likely. The introduction of cereal grains before the body’s enzymes can digest them can only set the stage for gluten intolerance by causing gastric irritation, antibody reaction and intestinal thinning.

Wheat is added to the average infants diet much too early, digestive enzymes necessary for starch digestion are not even present until 6 – 8 months, let alone a complex substance like gluten. It would really be advisable to wait as close to the second birthday as possible before the introduction to wheat is made (whole-wheat of course).

Studies have shown that the children with the most coughs and colds are the ones that eat the most starches, and most asthmatics were weaned before their first birthday on to an abundance of wheat and dairy produce. Even without a strict food allergy, excess wheat alters the body’s acid alkaline balance and increases the production of mucous. In a study on migraines in children at the Hospital for Sick Children, Dr. Egger found that 24% of those studied had migraines as a reaction to wheat.

Wheat contains natural opiates, morphine like substances that may affect brain cell activity, influencing mood and mental activity and possibly inducing fatigue. It follows that anyone with mental health issues may benefit from following a wheat free diet.

Wheat seems to rank exceedingly high as a trigger of food intolerances and allergies, resulting in symptoms as diverse as rheumatoid arthritis, irritable bowel syndrome and neurological illnesses.

If you have any of the following symptoms it could be worth investing in a food intolerance test and excluding wheat from your diet:

• Bloating

• Headaches

• Migraines

• Abdominal discomfort

• Constipation

• Diarrhoea

• Diverticulitis

• Stomach cramps

• Indigestion

• Feeling of heaviness after eating

• Drowsiness after eating bread

• Mood swings

• Depression

• Joint pain

• Lethargy

• Chronic fatigue

The Food Detective test is a simple DIY pin prick blood test that you can do at home.

It picks up IgG antibodies in the blood which develop when you become intolerant to certain food substances.

Within 40 minutes you’ll be able to find out which foods are a problem for you.

The test kit costs around 55 and can be bought online from http://www.bodykind.com.

Wheat/Gluten Free Diet

If there is a sensitivity to wheat the following foods should be avoided:

Wheat flour, wheat bran and wheat germ

Bulgur, durum wheat, spelt flour

Barley, rye (to avoid gluten)

Wheat based biscuits and crispbreads

Wheat breakfast cereals eg. Weetabix, Puffed Wheat, All-bran

Wheat based alcoholic drinks eg. whiskey, most gins, lager and beer

Bread baking powder

Bread crumbs

Pancakes and batter mixes

Cakes and cake mixes

Crumble toppings

Macaroni, spaghetti and pasta

Semolina, cous cous. (gluten)

Pastry

Sausages, hamburgers & breaded meats

You should also check the ingredients lists of the following products which may contain wheat:

– Baked beans

– Chocolate, Cocoa, Drinking chocolate

– Coffee (cheap instant)

– Cloudy lemonade, ginger beer

– Cream (imitation), ice cream, ice cream wafers, custard

– Chutney and pickles

– Gravy powder, sauces. soy sauce and stock cubes, tomato sauces

– Curry powder

– Pie fillings and instant pudding

– Sausages, pates, spreads and pastes

– Soups (canned and packet)

– Canned fish

Alternatives to wheat

You can replace wheat flour with rye flour, brown rice flour, soya flour, potato flour, corn flour, gluten free flour.

Bread ~ Rye and soya bread, gluten free bread, oat cakes, rice cakes, rye crisp bread, rice crisp bread.

Biscuits ~ Flapjacks, macaroons, fruit bars.

Cereals ~ Wheat free muesli, porridge, millet flakes, Rice Krispies

Crumble topping ~ Rye bread crumbs, oats, sesame seeds, ground rice

Pasta ~ Rice, noodles, Orgran wheat free pastas.

* where a product is shown as being gluten free, it is also wheat free.

Broadland vegetable suet

Brown rice flour

Custard creams gluten free

Doves and Orgran gluten free flour

Orgran gluten free bread mix

Doves gram flour

Doves rye flour

Dr Schar gluten free vanilla wafers

Ener-G pure rice bran

Finn crisp original rye crispbreads

Glutano gluten free biscuits

Gluten free baking powder

Gluten free muesli

Gravy powder gluten free

Kallo rice cakes

Mrs Crimble gluten free macaroons, fruit loaf & chocolate cake

Oatbran flapjacks

Orgran corn pasta, lasagna and spaghetti

Orgran Ris o mais pasta, lasagna and spaghetti

Potato flour

Premier gluten free biscuits chocolate coated

Premier gluten free chocolate & orange biscuits

Premier gluten free plain biscuits

Rice flour

Wheat free mueslis organic and non-organic

Rye/soya rolls, Rye/soya bread Sesame snaps

Soya flour

Wheat free Soya sauce

Village bakery gluten free bread

Village bakery gluten free cakes

Brown rice

Noodles

Yeast Free Diet

Yeasts are part of an enormous family of fungi that includes mushrooms, bakers yeast and antibiotics.

Some illnesses are caused by fungus, e.g. farmer’s lung and Candida (thrush). Be wary of food that has been left about for some time, as yeasts need time and the necessary conditions to grow, and many yeasts are impossible to see with the naked eye.

Yeast will have been used in the processing of any products which have been fermented, e.g. wine. Preserved or dried foods will almost certainly have yeasts on them, even if they have been treated to give a longer shelf life. It is impossible not to ingest some yeasts as they are all about us in the air. The descriptions “dried, pickled, cultured, and fermented”, all indicate the presence of yeast.

Eating out is not difficult provided cheese dishes, any food with vinegar or alcohol, pickles, and mushrooms or truffles are avoided. Bread also must not be eaten, but some plain crisp breads may be acceptable. Salads should be without dressing, and meat without stuffing. Choose grilled meat without gravy, plain boiled or steamed vegetables, plain grilled fish or omelettes. It is wise to avoid fruit desserts and of course cheese and biscuits.

Following this diet will reduce the amount of calcium, protein, fibre and fat consumed, and adjustments need to be made in other areas to combat this. Use a raising powder that does not contain cream of tartar and make whole-wheat soda bread and scones at home, but eat within a short time of baking. Rye crisp breads, or whole-wheat breakfast cereals, (if they can be tolerated) such as Shredded Wheat and Puffed Wheat and rice can be eaten instead of bread.

It is advisable to increase the amount of vegetables eaten, especially the high potassium ones. All fruit eaten should be thoroughly washed, dried and peeled then eaten immediately, keeping the peel well away from the flesh of the fruit or you may contaminate it with yeast. Make oil or lemon dressings for salads with fresh lemon juice.

A problem with the omission of bread is that it could lead to a deficiency of B complex vitamins. To help correct this, drop scones or soda bread can be made with whole-wheat flour without yeast. An increase in the amount of liver to 4 oz (100g) per week would also help.

If a B complex supplement needs to be taken synthetic B vitamins would be more suitable as natural supplements will probably be made from yeast. Fruit juices should be made from fresh washed and peeled fruit and drunk immediately they are made. If the amount of whole-wheat flour used for suitable baking is not increased to at least 1 lb. ( kilo) per week there is a risk of too little cereal fibre in this diet. This is quite a difficult diet to follow, especially as no alcohol whatsoever should be taken.

Foods to Avoid:

bread, rolls, croissants, currant tea cakes, doughnuts, scones, breadcrumbs, pitta breads

Mushrooms, truffles, stuffing All cheeses, yoghurt, buttermilk

Vinegar of all kinds, ketchup, pickles of all kinds, chutney, sauerkraut, horseradish, mint sauce, mustard, salad dressing, soy sauce

Fruit skins, i.e. Apples and pears

Dried fruits of all kinds, sultanas, currants, raisin, mixed peel, apricots, figs etc.

Malted drinks, malted cereals

Monosodium Glutamate (E221) If eating out in a restaurant, check to make sure that M.S.G is not used, ask for it be left out if necessary.

Nuts

Yeast of all kinds, fresh, bakers, brewers, dried, compressed, instant. Yeast extract spreads, marmite, vecon, yeastrel, natrex. Cream of tartar

B Complex vitamins with a yeast base

Antibiotics and other drugs derived from mould cultures

Alcohol of all kinds, including wines, spirits, beers

Alternative Products:

Soda bread, soda farls. (Avoid those which contain buttermilk)

Yeast free breads

Ryvita, crackers, matzos. Some Indian breads such as chappatis, check ingredients. Rice cakes, oat cakes, home made scones

Yoghurt for the first two weeks, then live yoghurt is acceptable. Salad dressing made with fresh lemon, oil, garlic and herbs.

A maximum of three fruits per day, peeled and washed (Fruits which cannot be peeled, such as small berries should be avoided unless they are very fresh.

Cereals which are malt free, such as shredded wheat, puffed wheat, rice, porridge oats

Plain crisps or brands with no additives i.e. Hedgehog

Nuts in small amounts are fine as long as they are fresh. Avoid peanuts and pistachios

Baking powder and Bicarbonate of Soda may be used for baking as a raising agent.

Pralines by Haitian French Creole Natives

Saint-Domingue (present day Haiti) was the richest sugar colony for the French during French occupation of that Caribbean island during the 17th century. Haiti was the backbone for the beginning and duration of the French sugar industry. The knowledge and resources for processing cane sugar to refined sugar, gave the French the advantage of becoming the leader in the sugar industry during the 17th century. The abundance of sugar in Haiti provided the French with the opportunity for creative desserts in Haiti and in France. The praline was one of the French desserts created from the abundance of sugar during that time. However, this confection did not take on the “praline” name until its introduction to the United States.

Pralines are often defined as caramelized nuts or sugar coated nuts. Credit is often attributed to one well to do French sugar industrialist that lived in France during the 17th century. However, Haitian French Creoles believe that this is a recipe that was created in a French Plantation home in Haiti during French occupation of Haiti and transported to France where a French industrialist took credit for the creation of this recipe.

Although praline is well known only to American living in the southern states, every native Haitian knows this confection because it is a true part of their culture and livelihood. The Haitian’s name for praline is the “Haitian Tablet”. This recipe was later introduced in New Orleans by the French and their Haitian Creole house servants traveling from Haiti to New Orleans.

Haitian Tablets (Pralines) take two forms in Haiti. Made with brown sugar, this confection has a chewy consistency due to the molasses found in brown sugar. Cream and white sugar is added to the recipe to create a less chewy but creamier candy. The introduction of a variety of nuts like almonds, peanuts, coconut and cashew made for a great variety of pralines in Haiti. Peanut was and is still the most popular Haitian variety of this confection. The Haitian has named this confection, “Tablet Pistache”. Translated, this is the peanut variety of praline. Coconut is the next favorite variety of this confection for Haitian. Due to unfavorable condition for growth, pecan was not a nut option for this confection on the island of Haiti. Most Haitians are not familiar Pecan Pralines. This variety of praline became popular once this recipe was introduced in New Orleans because Pecans was abundant in the southern states of the United Sates.

French culture and cuisine was introduced in Haiti during French occupations of that island. Even though Haiti is a free country today, the French cultural influence and cuisine are still observed in Haiti’s language, mannerism and culinary skills.

The Haitian Tablet (Praline) is still abundant today and throughout Haiti’s main cities and countryside. It is one of the oldest confections produce by Haitian natives in Haiti. It is also one of Haitian’s most favorite treat.

Although pralines are simple to create, they are seldom authentic because those who create this confection are seldom direct French descendants and their recipes are often gathered from present day resources about the generic praline. There is one manufacturer of this confection that can call this recipe “authentic”. Le Gourmet Praline is a praline manufacturer owned by a Haitian French Creole who is a direct descendant of French and Haitian parents and was born on the Island of Haiti. Le Gourmet Praline recipe was handed down throughout the generations. There are family secrets to this recipe that makes this confection unique from any other pralines in this industry.

How to Make $60,000 Yearly Growing Gourmet Oyster Mushrooms

The popularity of gourmet mushrooms is continuing to grow. Over a million and a half pounds were grown just last year in the United States. Because of this increasing demand, new growers can succeed with exotics, such as oyster & shiitake mushrooms. It’s fairly easy too. Here’s how you could make $60,000 a year growing oyster mushrooms:

Oyster mushrooms, a type of gourmet mushroom, are one of the most profitable gourmet mushroom available. In addition to the high demand for them, growing them is pretty simple. Because they grow so rapidly, you can grow about five crops a year, so it’s possible to make a big profit fairly quickly. Best of all, you can do this in your spare time. If you have a few hours to spare a week, then you can grow a profitable crop.

So let’s do the math. If you have a 500 square foot growing area, in a year that can produce about 12,000 pounds of mushrooms. Oyster mushrooms retail for $6 a pound. 12,000 pounds of mushrooms at $6 a pound could make you $72,000 in a year’s time. Simply put, growing gourmet mushrooms for profit can be a way to make a nice extra income, or can even be a new career.

To grow a bumper crop, oyster mushrooms need a growing room where you can control the temperature, the humidity and the light. This allows you to regulate all three to meet the needs of the growing mushrooms at various times in the growing cycle.

One of the keys to having a successful mushroom-growing business is cleanliness. There are many things that could potentially contaminate your mushrooms, but if you take special care, your mushrooms can grow up healthy and tasty. So what do you need to do? First, pasteurizing your straw growing medium will remove possible threats of contamination. When you’re ready to spread out your straw to cool down, take special care to wipe down and disinfect the surface using a 10% bleach solution. And finally, remember to always wash your hands thoroughly before handling any items, such as your spawn or substrate. Healthy gourmet mushrooms will get you top dollar at market.

When your gourmet mushrooms are ready to harvest, try to sell them as soon as possible. Fresh mushrooms will sell the best. If you’re unable to sell your entire supply soon, you can freeze or dry them to sell at a later date. For the mushrooms you’re ready to sell now, try any or all of these three options:

1. Farmers’ markets – If you’ve been to one of these, you know how they can draw big crowds. Attendees are eager to find the best local produce from the best local growers. That could be you. Set up a booth or stand and get selling.

2. Restaurants – If you’re like a lot of people, you love tasting delicious fresh mushrooms when you go out to a restaurant. Restaurants have to get those mushrooms from somewhere, so why not you? Hand out free samples to chefs at local restaurants, and they just might be interested in your gourmet mushrooms.

3. Grocery stores – More and more grocery stores are stocking gourmet mushrooms. Many buy their mushrooms from out-of-state distributors. If your gourmet mushrooms are fresh, healthy and delicious, then you could see a lot of business coming your way.

You could make over $60,000 a year growing gourmet mushrooms for profit. If you have a few hours a week to spare, and you have a growing area where you can control the temperature, humidity and light, then you can be a successful grower. Make sure your mushrooms are growing up healthy, and that you’re selling them at the right places, and you’ll be on your way to success. To learn more about how to grow and market oyster mushrooms, read Golden Harvest, available at http://profitableplants.com

How Do Your Surroundings Affect Your Creativity and Idea Generation

Your Surroundings and Your Inventiveness

Do you know what makes you more creative sometimes as opposed to other days? The answer is not easy to figure out. One day you may find you are more creative when working in a cooler place of work and the next day low lighting seems to work best. However, here has been research in his area that can give you some guidelines and a few surprising observations. It was actually shown that your surroundings do have a large impact on your inventiveness levels.

Effect of Noise Levels on Creativity and Inventiveness

Working in silence is not necessarily better for creative thinking. You don’t want your work area to be to silent or extremely loud because creativity will suffer. Instead you need ambient noise levels to help you become more creative and productive. A moderate level of noise can even enhance performance on creative tasks. A study published online by the Journal of Consumer Research showed that 70 decibels may be an optimum noise level. In their noise studies, people were more apt to buy creative products too.

Creativity and Lighting

Studies have also shown that when lighting is dim, creativity is improved. A school of thought believes that stressful feelings can be reduced with lower light as you become free with your thinking. Additional research has shown that people feel free when the lights are dim. Give this a try yourself, Sit in a in a darkened room for five minutes. See if your thoughts and feelings change.

Colors Matter

The ideal colors for improving your creativity are and green. One doesn’t need to go to the ocean or daydream looking at the sky, as even a just a picture of the sky and green meadows can spur creative thinking. A red surrounding also will help for projects that have a lot of detail needed. Red is a stimulating color that can actually raise the blood pressure of some people and increase adrenaline.

Surprising Thoughts on Creativity and a Cluttered Room.

Some people shine in creativity working in a messy workspace. There are many people who are convinced that a neat organized workspace is best for thinking but are really surprised about the effect of a cluttered area. It is though the clutter in the room draws your attention to new details that you may not have noticed before. In turn this stimulates your creative juices. Another idea stemming from disorganization, is having many photos and collectibles that could spur ideas of memories and even disorganization of these memoirs can cause confusion that can lead to creative thinking. Personalization of your workspace at home may be exactly what you need but an employer may frown on any disorganization.

The Effect of Traveling on Creative Thinking

You may not be surprised to find out that journeying to new places of the world has an amazing effect on brain enhancements. In new nation-states or even parts of your own country, the different experiences of food, music, culture, even geography has a big impact on creativity. Those who study the brain can attest to neural pathways being stimulated by change New tradition is to you, speech patterns, ideas uncommon to you will also get you thinking creatively. More interactions with new cultures and people also add to inventiveness. Immersion of one self into other cultural experiences or activities even can generate new ideas and ingenuity.

If you feel that your idea generation skills are lacking why not try one of the items from above to increase them. You never know what sparks of ideas and ambitions you suddenly become inspired with.

Doctor of Naturopathy Medicine (NMD) – A Rewarding Profession in Alternative Medicine

Naturopathy medicine or natural medicine is one of the emerging medicine fields in alternative medicine science and based on the belief that the human body has a natural healing ability. It is one of its own kinds of medicine that majorly involves nontoxic and holistic approach and primarily stress on prevention of disease by focusing on maintaining the wellness. Though the roots of the medicine practice have been around for many years, but in the last few years the mainstream culture has widely adapted this style of curing treatment in form of naturopathy as an effective modality of health care. In fact, today the ratio of naturopathic medicine doctors has increased dramatically and many young students are opting for career in naturopathic medicine as naturopathy doctor.

Today it is hard to deny the fact that profession like doctor of naturopathic medicine is gaining huge popularity and has its own reward that is just beyond any comparison. It is a career that offers ample opportunities for doctor to help patients improve their health by using natural therapies that have been around for thousands of years. In this profession, naturopathy doctors strive to treat their patients individually, and generally spend more time with their patients in comparison to the medical doctors. They combine the wisdom of nature with the rigors of modern science as well, which is very rare to be found in any other medicine science.

Many people often consider a naturopathic doctor very similar to the medical doctor, but there is basic difference between both of them. In comparison to medical doctor, the doctor of naturopathic medicine studies holistic and non-hazardous approaches towards treatment with a strong emphasis on optimizing wellness. Adding to this, some people even think that naturopathy doctors do not make decent money, but it is a very wrong misconception. In fact, if we talk in terms of salary, most of these doctors make a very reasonable salary, because there is a high demand for alternative medicine.

Apart from this, today there is a very high requirement for naturopathic medicine doctors in hospitals, clinics and community health centers as well. Overall the future prospect of this profession seems to be very bright. So in case, if you are looking to make a career in this field you need to opt for naturopathy course from a well recognized and accredited alternative medicine institute. Following your studies under naturopathic medicine program can help you get trained in various essential elements like clinical nutrition, acupuncture, and psychology and more. Generally, naturopathy programs conducted in alternative medicine institutes includes a minimum of 2 semesters of 9 months each. Though, at times this duration may vary accordingly.

The course includes paper on various subjects like botanical medicine, acupressure, hydrotherapy, gynaecology and many more. Moreover, theses days there are many alternative medicine institutes that are also offering naturopathy distance education programs as well. However, it doesn’t matter, whether you choose naturopathy correspondence course or on-campus program, once you complete the naturopathy course and obtain a Doctor of Naturopathic medicine degree, you become eligible for a wide variety of natural medicine careers, including massage therapy, Acupuncture, Aroma Therapy, Reflexology, health education and more. Certainly, it is one of the major upcoming professions and offer rewards and options that are just beyond any comparisons.

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