First, there are two abbreviations when we talk about Sexually Transmitted Diseases (STD in this case) and STI for Sexually Transmitted Infections. STDs are infectious diseases spread not only by sexual intercourse, but also by skin-to-skin contact with the infected area.
Like most of the sexually transmitted diseases a person can get the blue waffle disease is by having intimate contact with an infected person, unprotected of course.
Individuals that change their partners frequently, like prostitutes, have the highest risk to get infected and spread the infection. But you may ask yourself what really causes the blue waffle infection. Can we treat something if we don’t know the cause? From the few information found on the internet we know that a parasite is responsible for this infection. And that it most likely represents a severe form of vaginitis.
Is there a way not to get infected by blue waffle disease or any other STD? Yes. Stop having sex. I already know no one will ever take this as a way of protection but I guess this is the only way you can be 99% percent sure. Why 99%? Well, simply because as I have said before you STDs are not only spread by sexual contact by with skin-to-skin contact as well. So the best way would be to use protection, have steady partners since the more partners you have the better are the chances to get infected.
There are still many questions that have not been answered here, and due to a big lack of information it is normal to ask the question – What does blue waffles mean and does the blue waffle disease really exist? Find more information on Health Guidances Site.
When you have heavy breakthrough bleeding while on the pill would that be considered your period?
According to my practices as a midwife, breakthrough bleeding is a common reflection when taking pills. It means your hormone get your body’s fighting based on health-guidances.com. It also occurs for taking pills a long time. For serious bleeding, it may be the reason that pill can not work or uncommon ectopic pregnancy happened. In addition. If your menstruation is not normal, the bleeding will be heavier during resuming your normal hormones. In fact it will be around few weeks for some women.
The pill can hold back ovulating, so it’s not real time that you get the period of monthly pack part of sugar pill. It just gives you an UN-pregnant signal and regular sense. If you stop taking pill in recent days, three months are needed to recover your body regularity. Just patiently waiting for your body to re-establish and your real periods coming. Please don’t worry about slight bleeding or spotting, because your new pack will begin while skipping the whole placebo week, which is a common phenomenon. Your bleeding will stop if continuously taking pill. After one month, your next period should be lighter.
If you are looking for a great tattoo that is wonderful to show off but will still be covered up completely when it comes to professional clothing, it might be time for you to take a look at armband tattoos. These tattoos are ones that will circle some part of your arm, usually between your elbow and your shoulder, and this is a type of tattoo that is becoming quite popular.
If you are thinking of getting an armband tattoo, there are a few things that you should keep in mind.
The first thing to think about is what design that you want. You’ll find that there are many different styles that can be used, from tribal to Celtic knotwork, and you’ll find that these bands can be very broad, or fairly narrow. When you are looking for designs, remember that you can get a tattoo that circles your entire upper arm. While you might be told that it is unlucky to get a joined circle tattooed on your arm, this is actually not true.
When you are looking for a tattooist to take care of your armband tattoo, make sure that you have one who has a good time when it comes to working with good sizing and configuration. This is especially important if you have a repeating design, like the ones you’ll find when it comes to knotwork. Take some time to think about the design. What parts of your tattoo will require a great deal of work, and where will the various parts fall?
Finally, remember that when you are getting an armband tattoo, you’ll find that the part of the tattoo that falls on the softest part of your underarm can be quite painful. While some people like to put this part off, remember that it does need to get done, unless you want a broken circlet. You might want to take some time and learn a few breathing exercises to help you get through this.
An armband tattoo can represent a cycle or an unbroken promise. The Celtic knotwork, depending on what imagery you use, can have meanings as various as winter, death, prophecy, success or victory. If you are interested in an armband tattoo, speak with your tattooist and see what you can come up with.
Frequency of Ejaculation
Role of Ejaculation in the Treatment of Chronic Non-Bacterial Prostatitis.
(International Journal of Urology)
“Young men who are suffering from non-bacterial prostatitis (NBP) should be encouraged to ejaculate regularly, for example by masturbation in the absence of
a sexual relationship with a partner. We believe that normal activity decreases the incidence of NBP in some cases”
Ejaculation Frequency and Subsequent Risk of Prostate Cancer. (Journal of the American Medical Association)
This eight year study surveyed 29,342 men, ages 46-81 about their monthly ejaculation frequency, which “includes sexual intercourse, nocturnal emission and
masturbation.” They discovered that “most categories of frequency were unrelated to risk of prostate cancer. However, high ejaculation frequency (over 21
ejaculations per month) was related to decreased risk of prostate cancer.”
Prostate Massage: How to Do in Right Way (Health Guidances)
Prostate massage is the massage for men’s prostate gland to stimulate the sexual action or sometimes it is used in medical range due to some certain purposes.
Muscular Tension and Prostate Health
Sexual Dysfunction in Men with Chronic Prostatitis / Chronic Pelvic Pain Syndrome (Stanford University Department of Urology)
70% of patients had a significant decrease of symptoms on the National Institute of health’s Chronic Prostatitis Symptom Index by using the Stanford protocol of
trigger point release and mindful relaxation. Using this protocol had “significant improvement in pelvic pain, urinary symptoms, libido, ejaculatory pain and erectile and ejaculatory dysfunction.”
Chronic Prostatitis Caused by Iliopsoas Muscle Dysfunction (Selected Abstracts from the American Urological Association Conference, 1999)
Some doctors believe that chronic prostatitis is related to chronically tense muscles of the pelvis, specifically the iliopsoas muscle. This research documents
a 90-95% reduction in pain from the symptoms of prostatitis through deep tissue massage, daily stretching for 10 minutes and heat therapy on the pelvic muscles.
According to the article at www.health-guidances.com, dry cough is by itself a symptom that comes together with other symptoms depending on the underlying disease you are going through. Here’s a thorough list of symptoms that could occur along with dry cough:
- Sore Throat
- Hoarse voice
- Runny nose
- Nasal Congestion
- Sore throat
- Swollen neck lymph nodes
- Bad breath
- Bleeding gums
- Joint pain
- Loss of appetite
- Unintentional weight loss
The list above includes the common and less common dry cough symptoms that appear with a dry cough. Below is a list of serious symptoms that could very well be life threatening:
- Difficulty breathing or shortness of breath
- Difficulty speaking
- Frequent urination
- High fever (higher than 101 degrees Fahrenheit)
- Leg or ankle swelling
- Painful dry cough or pain while breathing deeply
- Rapid heartbeat
- Severe pain upon swallowing
If you or anyone you know is facing any of the serious symptoms above, then you should know this is an emergency. Seek medical care as soon as possible..!
Apple pie has been around in one form or another since the Middle Ages and was traditionally served in ‘coffins,’ rather than the pastry cases we are familiar with today. Coffins were stiff, empty and virtually inedible pastry cases that were made from flour, suet and boiling water. The main purpose of these cases was to protect the filling rather than to complement it, and the addition of an egg yolk glaze was generally used to appease the palates of the servants.
Today’s apple pie, however, will obviously still vary considerably, as everyone has their own special recipe or knows someone who makes the best apple pie in the world! Sometimes, though, it is nice to have a break from tradition and try something that’s just a little bit different.
100 grams butter (softened)
175 grams caster sugar (divided)
1 egg, medium
150 grams self-raising flour
450 grams cooking apples
For the vanilla cream, you will need:
5 fl oz (150ml) whipping cream
Vanilla sugar to sweeten
(Vanilla sugar can be made by placing two cups of caster sugar in an airtight container, and then scraping the seeds of a whole vanilla pod into the middle of it – this should be done at least two weeks before it is required.)
160°C, 320°F, gas mark 3
- Large bowl
- Wooden spoon
- 18 x 18cm (7 x 7 inch) shallow baking tin (greased)
- Cooling tray
- Pre-set your oven to the required temperature.
- Cut and peel the apples and then place them in a pan with 100 grams of the caster sugar. Cook over a moderate heat until the apples are soft. Then take the pan off the heat and allow the apples to cool – alternatively, this can be done in the microwave in a suitable microwaveable container.
- Using a wooden spoon, cream together the softened butter and the remaining 75 grams of caster sugar in a bowl.
- Add the egg and beat well. Then sieve the flour and add gradually, beating well.
- Divide the pastry mixture into two halves and press one half of it carefully into the base of the baking tin; cover the pastry with the apples.
- Place the remaining pastry mixture onto a floured work surface or board and roll it out until it will fit evenly over the top of the apples.
- Press the pastry mixture carefully over the apples and prick the surface with a fork.
- Place your pie on the middle shelf of the oven and bake for twenty-five minutes.
- After removing your pie from the oven, leave it to stand for a short while before turning it out onto a cooling tray and sprinkling it with a little vanilla sugar.
- Whip up the cream and add vanilla sugar to taste.
Your apple pie should now be ready to eat and will be delicious served either hot or cold. It can make a great dessert to follow a roast dinner, or it can be served as a tasty treat at buffets, picnics or barbecues!
Most people associate Indian curry with a powder purchased from the grocery store for dishes that call for curry. The word “curry” came from the Tamil area in Southern India. The French colonized southern India, and the word “kari,” which means sauce, was used when the French introduced Indian cooking to Europe.
Indians use spices to make curry based on the different regions in India; West India, North India and South India are the main regions that provide spices that vary flavors in different types of curry preparation.
There are many spices readily available to those who want to make their own curry sauces.
All the spices listed can be purchased in powder form, but the flavor is lost. If possible, buy the spices by seeds, pods or roots. The following will give the main spices to have on hand, how to bring out the flavor in the roots, seeds and pods. and an overview of spices used in individual areas within Indian regions.
The main spices to have on hand
For preparation of the spices to use in curries, it is best to get the spices in seed form and grinding them before using in recipes. Most Indian curries use a method called tempering or “tadka.”
Tempering (Tadka) spices to bring out flavor
Tempering can be done at the beginning of cooking or at the end. The process is heating spices in hot fat or ghee (clarified butter). This helps to retain the aroma and flavor of spices. Tempering unlocks the oils in the spice.
Use the right size pan – usually a small pan works.
Tempering is bringing out flavors in the spice before adding them to the sauce. It is important not to add any liquid to the tempering pan.
Frying the spice in hot fat or ghee must be done quickly. Heat the oil or ghee on high heat. Turn the heat down to medium high before adding spices. Add each spice separately and not all at once because some will fry quicker than others. For example, cumin seeds will take longer than chopped garlic. You would add the cumin first and then the garlic.
Add the spices to the base as soon as the sputtering stops.
Cardamom (pods) – Elletaria cardamomum (Zingiberaceae)
Cardamom belongs in the same family as ginger so it gives a zing to an Indian curry. To remove the seeds from the pod, use a pestle and mortar. Put the pod in the mortar and lightly pound it with the pestle. The seeds will fall out as the pod breaks open. Put the seeds and the pod into the curry. The pod will dissolve and add richer flavor to the sauce.
Caraway (seeds) – carum carvi (umbelliferae)
Caraway seeds are not really seeds but fruit of the plant. The seeds are ready to use. The flavor they add to the curry is a nutty taste and have warm sweet undertones. It adds a nice aromatic fragrance to the curry.
Clove – Eugenia caryophyllus (Myrtaceae)
Whole cloves are potent and should be ground. A coffee grinder is the best tool. A blender can be used, but if it is made of plastic, the grinding may pit the plastic.
Fennel (seeds) – Foeniculum vulgare (Umbelliferae)
The feshness of the fennel seed can be seen by the color. A fresh fennel seed is bright green. As it grows older, the green darkens. When tempering, the flavor becomes spicier. If added straight to the curry, the flavor is milder.
The Curry Spice Trio
All curries contain these spices and are known as the “holy trinity of Indian spices.”
Tumeric (root) – Curcuma longa (Zingiberaceae)
Cumin (seeds) – Belong to the same Family as Caraway seeds (Umbelliferae)
Cumin is the main ingredient in curries and gives it the bright yellow pigment. The seeds are ground with a mortar and pestle. The flavor is most noticeable when tempered in hot oil.
Mustard (seeds) – Cruciferae (Brassicaceae)
Mustard seeds, when tempered, bring out the sweet flavor of the spice. The seeds do not need to be ground.
Many recipes call for garam (hot) masala (mixture of spices). Most Asian stores carry this in powder form, but it can be made fresh to use just before adding to curry. The following is a recipe for garam masala.
- 4 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons dry ginger
- 3/4 teaspoon cardamom (3 to 4 pods)
- 3/4 teaspoon cloves
- 3/4 teaspoon cinnamon (2 sticks x 1″ pieces)
- 3/4 teaspoon crushed bay leaves
Preparation – tempering the spices
- Heat a skillet on a high flame until skillet is hot. Lower the heat to medium and gently roast all together. Do not include ginger. Leave cardamom pods whole. Stir occasionally until the ingredients turn darker.
- Allow the mixture to cool. Remove cardamom seeds from the pod. Return seeds and pods back into the roasted mixture.
- Grind in a dry coffee grinder until they are a fine powder.
Spice overview of regional areas of India
The different regions use different spices. Authentic regional types of curry recipes are found on this website and have many recipes. Some areas within each region are totally vegetarian, other areas are seafood and vegetables.
West India Region
Spices: Ajwain seeds (carom seeds), asafoetida (the odor of this spice is repugnant and has earned the name, “devil’s dung), bay leaves, cardamom, cinnamon, chili powder, chilies, cloves, coriander, cumin, fennel seeds, fenugreek, ginger, mustard seeds, paprika, pippali, red chilies, sesame seeds, tamarind, tumeric.
North India Region
Spices: Anise seed, bay leaves, black pepper, cardamom, cassia (a bark very similar to cinnamon), chili powder, cinnamon, cloves, coriander, cumin, fennel seeds, garlic, ginger, mace, nutmeg, red chilies, saffron, tumeric.
South India Regions
Spices: Saffron, coriander, lemon, curry leaf, ginger, sesame seeds, chili powder, mustard, asafetida (“devil’s dung”), tamarind, fenugreek, tumeric, chili peppers, black pepper, clove, mustard seed, cilantro, garlic, cinnamon, nutmeg, rosewater.
Indian spices vary from regions and areas. The spices flavor the vegetables, meat, and seafood. There are many ways to use the spices that can allow the cuisine to be spicy hot to mildly spicy. Indian curry is an adventure for taste buds if spices are used rather than ready-made curry powder.
Most home cooks have at least a small amount of cornmeal in their pantry at all times. However, many of those home cooks only think to use it when they are craving cornbread. Cornmeal is much more than just an ingredient in cornbread and corn muffins.
Cornmeal is wonderfully versatile and can be used in so many more ways than just to make cornbread. It has very little flavor of its own, so no worries about it changing the taste of certain recipes. It can change the consistency of some dishes, but it is usually in a pleasing manner.
Cornmeal makes a fabulous thickener for chili, potato soup and stews. It adds almost no flavor but does add a bit of texture to your hearty soups and stews.
All you do is wait until the last thirty minutes or so of cook time and add cornmeal, 1 tablespoon at a time, to the pot. Stir it in real well and then add more until you reach the desired consistency. The best part is that you do not have to mix the cornmeal with any liquids like milk, egg or water before adding to the pot.
Yes, you already know you can make cornbread and corn muffins, but did you know you can also make cookies and regular cakes? You can substitute cornmeal for the flour in some recipes. That is part of the fun of experimenting in the kitchen.
Think of this almost like Shake n Bake. Pour some cornmeal into a large plastic baggie and add any seasonings you want such as cracked pepper, chili powder, etc and then add your chicken pieces (one or two at a time) to the bag and secure it and then shake well to coat the pieces. You may want to dip the pieces in egg or even milk before adding to the baggie to ensure the cornmeal will stick properly. Once your chicken is coated, bake as per your recipe. The outside will be golden brown and crispy and the inside nice and juicy!
This also works well for pan frying chicken, pork, and just about any other meat you like. You can also coat vegetables, fish and just about anything else you can think of, and are brave enough to try.
This is completely out of the realm of cooking, but still a bit interesting to make note of here. Dry cornmeal can be sprinkled on and around an ant den and will eventually kill the ants. The ants will carry the cornmeal back down to the colony. Some ants eat the cornmeal but cannot digest it so they slowly starve to death.
Cornmeal is so versatile in the kitchen that it is hard to believe it is cheaper than flour. You can buy a nice sized bag, and if kept in an airtight container, will seemingly last forever. So go ahead and try it out the next time you make a big pot of chili or stew!
It is only fair to mention that while you can substitute cornmeal for flour in a lot of recipes, you cannot really substitute it in every recipe.
When most people think about hot cereal for breakfast, the one that comes to mind is oatmeal. This is a perennial favorite that can be doctored up in many ways, both sweet and savory. It is also a very healthy hot breakfast that is not only delicious and good for you, but economical as well.
If, however, you are just not an oatmeal lover or you are looking for something a little different in a hot breakfast cereal, what options are out there for you to try?
Cream of Wheat
When it comes to hot breakfast cereals, Cream of Wheat is no Johnny come lately. It has been around for more than 115 years. It has been around long enough to have been ads that were illustrated by N.C Wyeth. There is a certain nostalgia associated with eating cream of wheat, and it brings back childhood memories for a whole generation. Texturally, Cream of Wheat is very different from oatmeal. It is not so much smooth and creamy as it is almost lumpy in a good way. The lumps are really tiny balls, but they definitely feel different.
Cream of Wheat comes in several varieties, including quick cook and instant. It also comes flavored with chocolate and Cinnabon. It can be cooked by the bowl in the microwave or in a pan for the entire family. Cream of Wheat has a lot of nutritional value, as well. It provides over 20% of the daily requirement for calcium and is a good source of iron.
Cream of Rice
Created and produced by the same company as Cream of Wheat, Cream of Rice is a gluten-free hot breakfast cereal which is a real boon to those who suffer from gluten intolerance. It is also fat free, cholesterol free and sodium free. It is a perfect cereal to give to small children, since it is not likely to cause any form of allergic reaction.
While granola is usually thought of as a cold cereal, it can easily be turned into a hot cereal. All you need to do is to place a little milk or cream in the bowl with the granola and warm it up in the microwave. It can then be eaten with more cream or milk and fruit.
Malt-O-Meal is an American company that produces a variety of hot cereals, including Malt-O-Meal, Chocolate Malt-O-Meal, Coco Wheats, Maple & Brown Sugar Malt-O-Meal and Creamy Hot Wheat Malt-O-Meal. The Malt-O-Meal cereals are wheat based.
Homestat Farms produces three hot cereals: Maypo, Wheatena and Maltex. Maypo is maple-flavored oatmeal, but also under the Maypo brand is Vermont-style oatmeal, farina, cream of rice and enriched grits. Wheaten was created in New York City and has been around since before 1880. It is high in fiber and rich in natural whole grain.
As you can see, when you want to have a hot bowl of cereal for breakfast or just about any meal, you are not limited to oatmeal.
Some meals lend themselves to leftovers either by mistake or by design. If you have leftover chicken, there are a number of dishes that can be created. Some of what will determine what to make with leftover chicken will depend on how the original dish was cooked and how much is leftover. Here are a few ideas for using leftover chicken.
Chicken tacos make a great lunch or they may be coupled with rice, beans or other starches for a hearty main dish. Simply shred the leftover chicken, add some packaged taco seasoning and heat thoroughly. Serve on tortillas or serve as a side to other family favorites.
Chicken dip appetizer
Small amounts of chicken can be used to make some great appetizers. One of the easiest ways to make a chicken dip is to combine one cup of shredded chicken, a diced onion, one jar of salsa (8 ounces) and one cup of shredded cheese. Bake in the oven for 20 minutes until the cheese is hot and bubbly and the top is slightly browned. This is great with crackers or chips and may be reheated in the microwave.
Chicken soup or stew
Leftover chicken makes a great start for soup or stew and is very popular in the winter. If you have the chicken carcass, first prepare a chicken stock as the base of the soup. Once that is accomplished, simply add your favorite vegetables and spices and cook until tender. Soups and stews are perfect for lunch or dinner and are perfect for warming up the family after a cold day of hiking. Chicken pot pie
If you are searching for the perfect winter or fall evening meal, chicken pot pie made from leftover chicken may be the ideal answer. Not only is chicken pot pie simple to make, add a salad and bread and you have a very hearty meal. To make chicken pot pie, simply take your leftover chicken, thickened chicken stock, potatoes, carrots, celery and peas and place them all in a casserole dish. Your choice of “crust” includes leftover mashed potatoes, pre-packaged biscuits or pie crust that you either make yourself or one that you purchase.
Open-faced chicken sandwiches
Another idea for a great meal is open-faced chicken sandwiches. Simply prepare chicken with a thick and hearty broth (or canned gravy) and serve piping hot over slices of Texas toast, garlic bread or your family’s favorite bread.
There are countless uses for leftover chicken including chicken salad, chicken soup or appetizers made with shredded chicken. Chicken can also be diced and used as a topper to your favorite green salad as well. The options are nearly unlimited, except by your own imagination. Consider how the chicken was cooked before deciding what to make with leftover chicken.