How can Website Promotion put your website first?
Let the UK's leading web promotion agency, give your website a boost!
Higher Positions and Better Exposure for your Ads and Listings
website-promotionWebsite promotion is a critical success factor for any web site that needs to attract suitable web visitors. Our search engine marketing (SEM) and search engine optimisation (SEO) services delivers strong search engine positions and many qualified web visitors each month, all of whom will have found your search engine listing or ad by searching for relevant words and phrases.
We use a combination of organic search engine optimisation and pay for performance advertising to get Higher Positions and Better Exposure for your Ads and Listings.
What are the benefits of Website Promotion?
Website promotion is an online marketing solution for organisations who wish to maximise their online visibility. At SEO, we specialise in providing internet marketing strategies that offer our clients a much higher return on investment that traditional media advertising. The results are controlled and measurable, including the return on investment. Our results prove our strategies work.
SEO’s approach to Website Promotion
* Strategically selecting keywords that qualify visitors to your site
* Writing and editing your listing and content, to encourage qualified visits
* Changing your listings when your web site content changes, upon request
* Applying our proprietary optimisation methods for better results
* Daily monitoring performance and fine tuning the ads and keywords
* Monthly reporting
What next?
Speak to one of our Website Promotion Consultants today and discover how SEO can help by calling us on (UK) +44 (0)871 284 0968 or (Ireland) +353 (0)74 910 1762. Alternatively contact us online! We'll discuss all of your Website Promotion needs and requirements with no pushy sales pitch and no obligation to you.
Rabu, 24 Juni 2009
Website Promotion
SEO
How can SEO help to put your website first?
Step by Step, Link by Link.
Proven search engine optimisation results using only ethical techniques.
Our organic search engine optimisation ensures a high return on investment by achieving maximum visibility within major search engines including Google, MSN & Yahoo! Search.
Search Engine Optimisation
Keywords Analysis
Find the best keywords for your website.
Website Optimisation
We ensure your website is content rich and search engine friendly.
Link Competition analysis
We estimate how many links will be required to get you into that sought after 1 and 2 positions on major search engines.
Link Building
We build permanent, relevant links that drive targeted traffic to your site and increase your position on search engines
What is SEO & why is it so important?
SEO is an abbreviation for search engine optimisation; it is used to describe the process designing your website in a way that it will appear higher in search engine rankings. An optimised website can reap huge rewards for your website and your business.
SEO is about designing your website in such a way that it will appear higher in the search rankings. A website that's optimised for search engines can reap huge benefits on to your website and your business.
Search engines often turn a blind eye to what you might assume are some of the web's most attractive pages. Just think of the tools many designers use to make web pages exciting. Great illustrations. Stunning photos. Animation and sweet music. Chuck them all onto your page and the world's most important web 'spiders' might well crawl right past.
We provide proven search engine optimisation results using only ethical techniques. Our search engine marketing ensures a high return on investment by achieving maximum visibility for your website within major search engines including Google, MSN & Yahoo! Search. Search engine optimisation provides numerous benefits:
Benefits of Search Engine Optimisation
Search engine optimisation provides numerous benefits:
• Your website will be found – there is little point having a website that nobody can find.
• A website that's optimised for search engines is also optimised for users too.
Some of the most basic aspects of search engine optimisation include:
• Finding words and phrases that Internet users are looking for. Target the wrong keywords and your efforts will be in vain.
• Placing these important words and phrases in prominent places on each page, for example page title, headings, links
• Writing efficient HTML code that search engines can easily sift through
• Providing great content that other websites will want to link to
At all times, we adhere to the guidelines of major search engines including: Google’s Guidelines, Yahoo Guidelines or MSN’s Guidelines and we also ensure the existing design of your site does not violate them. All search terms chosen, will receive listings on the leading search engines we cover: Google, Yahoo, MSN, Ask, Lycos, Altavista, AOL, Hotbot, Excite, and Alltheweb.
Where is SearchEngineOptimising.com on Google?
It’s common to be sceptical about trusting an SEO company. Google’s advice is to be cautious. What sets us aside from other companies you may speak to regarding SEO is that we're consistently within the top 10 companies on www.google.co.uk under “search engine optimising”, OR, “search engine registration”, OR “website promotion”, OR “seo”, OR “search engine optimisation”, OR “search optimisation”. Please feel free to check! Many companies who contact you are nowhere to be found under a search for their most popular keyword phrases. We are proud that all of our clients came to us through our website or by recommendation; we have never made a cold call or sent an unsolicited email since we began in 2000.
We are passionate about search engine optimisation, we can analyse and optimise from your existing site or start from scratch. The choice is yours.
What next?
Speak to one of our Search Engine Optimisation (SEO) Consultants today and discover how SEO can put your website first today by calling us on (UK) 0800 047 0991 or (Ireland) 1800 550 444. Alternatively, send us an enquiry online! We'll discuss your Search Engine Optimisation needs and requirements with no pushy sales pitch and no obligation to you.
Internet Marketing
Internet marketing, also referred to as i-marketing, web marketing, online marketing, or eMarketing, is the marketing of products or services over the Internet.
The Internet has brought many unique benefits to marketing, one of which being lower costs for the distribution of information and media to a global audience. The interactive nature of Internet marketing, both in terms of providing instant response and eliciting responses, is a unique quality of the medium. Internet marketing is sometimes considered to have a broader scope because it not only refers to digital media such as the Internet, e-mail, and wireless media; however, Internet marketing also includes management of digital customer data and electronic customer relationship management (ECRM) systems.
Internet marketing ties together creative and technical aspects of the Internet, including design, development, advertising, and sale.
Internet marketing also refers to the placement of media along different stages of the customer engagement cycle through search engine marketing (SEM), search engine optimization (SEO), banner ads on specific websites, e-mail marketing, and Web 2.0 strategies. In 2008 The New York Times working with comScore published an initial estimate to quantify the user data collected by large Internet-based companies. Counting four types of interactions with company websites in addition to the hits from advertisements served from advertising networks, the authors found the potential for collecting data upward of 2,500 times on average per user per month.[1]
Selasa, 23 Juni 2009
BLENDER
You can use a traditional blender for soups but a stick blender will make life so much easier for you. Some manufacturers call this an immersion blender because the head of the blender is immersed in whatever you wish to blend. The one caution is to wait for hot recipes, such as soup, to cool a bit before blending.
Place the bottom of the blender against the bottom of the pot or bowl. This actually forms a slight suction and foods will tend to splash less. If I know I am going to use my stick blender, I try to use a pot or bowl with higher sides to reduce any spatter.
This is one of my favorite kitchen tools. The one I have has a lot of attachments, and while the important one is the blender itself, I do use the mini food processor attachment that came with mine almost as much as the blender itself. It is perfect for dressings and spreads, such as pesto, where clean up of a food processor or blender would be a hassle.
Dr. Gourmet Recommends:
I have this Braun and love it so much I actually have two.
The mini chopper is great for making sauces like pesto and dressings. I use the stick blender attachment to puree soups. There is a cup for blending in and both the blender cup and the mini-chopper have lids for easy storage.
I can't remember the last time that I had to haul out my tabletop blender.
six bewan chili
Servings = 6 | Serving size =1 1/2 cups
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3.
This recipe also requires making Basic Six Bean Mixture
This recipe makes great leftovers. The chili freezes well.
2 1/2 cups Basic Six Bean Mixture
1/2 10 ounce package frozen diced onions
1 lb package frozen mixed bell peppers
1 28 ounce can no salt added diced tomatoes
1 28 ounce can water
1 1/2 tsp chili powder
1/8 tsp cayenne pepper
1/2 tsp salt
1 tsp ground cumin
fresh ground black pepper (to taste)
1/4 ounce reduced-fat cheddar cheese (per serving) (shredded)
Place the six bean mixture in a medium stock pot with the onions, bell peppers, tomatoes, water, chili powder, cayenne pepper, salt, cumin and pepper.
Stir well and place over medium-high heat until the chili comes to a boil. Reduce to a simmer and let cook for about 3 - 4 hours until the beans are tender. Stir occasionally.
Serve topped with cheddar cheese.
Nutrition Facts
Serving size = 1 1/2 cups
Servings = 6
.
Amount Per Serving
Calories 281 Calories from Fat 17
% Daily Value
Total Fat 2g 3%
Saturated Fat 1g 3%
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 362mg 15%
Total Carbohydrates 51g 17%
Dietary Fiber 17g 69%
Sugars 12g
Protein 17g
Vitamin A 101% Vitamin C 375%
Calcium 14% Iron 29%
Vitamin K 18 mcg Potassium 1290 mg
Magnesium 121 mg
COCONUT MILK
Coconut Milk
The canned coconut milk used in this recipe is a reduced-fat version. This will sometimes be labeled “light” or “lite” coconut milk. There is a big difference between regular coconut milk, at 45 grams of fat per cup, and the light version, at about 12 grams of fat per cup. In both regular and light coconut milk most of the fat is highly saturated, so I always try to use coconut milk sparingly.
I have used two coconut milk products and both are excellent. Thai companies produce both products. One is called Ka•Me and the other is A Taste of Thai. Both companies’ products are widely available, but the light coconut milk is not found in every store. Ask the market manager to order some if you do not see it on the shelf.
1/3 cup A Taste of Thai Lite Coconut Milk = 50 calories, 4.5g fat, 4g sat fat, 0 mono fat, 1g protein, 2g carbohydrates, 15mg sodium, 0mg cholesterol
Mangoes
Un-ripened mangoes have a thick green skin and firm flesh. As the fruit ripens, the skin turns yellow and soft red. The flesh softens much like a peach and, when fully ripe, the fruit is sweet and succulent with slightly tart undertones. The lovely exotic flavor is now easily available because the fruit is grown in California, Mexico and Florida.
Because they are picked under-ripened, I have found that buying them firm and placing them in brown paper bags on the counter (much like I do with peaches) lets the mango ripen to the degree that I want. They will then keep in a plastic bag in the refrigerator for about four or five days.
The mango has a large seed the shape of a flattened oval. The easiest way to cut a mango is to peel it first and then lay it on the flattened side. Cut the length of the mango about 1/3 of the way toward center. This will be at the edge of the large pit. Turn the mango on the flat cut side and cut to the edge of the pit and repeat for each quarter. The pit will be exposed and trimming the remaining fruit easy.
4 ounces mango = 74 calories, <1g fat, 0g sat fat, 0g mono fat, <1g protein, 19g carbohydrates, 3mg sodium, 0mg cholesterol
APPLE PANCAKE
Servings = 4 | Serving size =1/4 Pancake
Cooking Time = 30 Minutes
Leftovers are very good. Wrap tightly after cooled and then refrigerate.
2 lbs granny smith apples (about 4 medium apples)
2 tsp unsalted butter
1/2 cup Splenda
1/4 cup water
3 large egg whites
1 large egg yolk
3/4 cup non-fat buttermilk
3/4 cup all purpose white flour
1/4 tsp salt
2 Tbsp Splenda
2 tsp unsalted butter
Peel and core apples. Slice very thin (about 1/8 inch thick).
Preheat oven to 425°F.
In a 12 inch iron skillet (or non-stick skillet) heat the butter, Splenda and water until boiling. Add apples and cook about 15 minutes. Stir the apples gently about every 3 minutes. As the apples cook the liquid will reduce and the mixture will turn a light golden brown caramel color. The bottom of the apples should be a caramel brown.
While the apples are cooking place the eggs whites, egg yolk, buttermilk, flour, salt and the 2 tablespoons Splenda in a blender. Blend until smooth.
When the apples are caramelized pour the flour/buttermilk mixture over the apples so that the liquid covers them completely.
Transfer the pan to the oven and bake for about 15 – 18 minutes. The pancake is done when it is brown on top. It will puff slightly as it cooks.
Remove from the oven an place the 2 tsp. butter on top of the pancake to melt.
BREAKFAST
Breakfast really is the most important meal of the day. Studies have shown that those who skip breakfast tend to eat more at the other meals of the day. So if you're trying to lose weight, don't skip it!
Breakfast is also important for those with GERD or Acid Reflux. Keeping a little something in your stomach by eating smaller, more frequent meals can help control your reflux. Consult my list of GERD-friendly breakfast recipes to find those best suited for those with GERD.
Most of these recipes are also safe for those on Coumadin® (warfarin). View a list of Coumadin-safe breakfast recipes.
Pancakes, French Toast, and Starches
Apple Pancake
Blueberry Blue Cornmeal Pancakes
Blueberry Pancakes
Buckwheat Pancakes
Buttermilk Pancakes
Four Grain Pancakes
Healthy Toasted Oatmeal
Home Fries / Low-Sodium Home Fries
Jean's French Toast
Orange French Toast
Spice Pancakes
Yam Home Fries | Low Sodium Version
Muffins, Scones and Breads
Muffins
Apple Cinnamon Bread
Banana Nut Bread
Banana Nut Muffins
Blueberry Muffins
Bran Muffins
Carrot Muffins
Cornbread Muffins
Date Nut Bread
Gingerbread
Lemon Poppyseed Muffins
Orange Almond Muffins
Orange Blueberry Scones
Orange Cranberry Muffins
Pecan Peach Muffins
Pecan Sweet Potato Bread
Pumpkin Bread
Pumpkin Nut Muffins
Zucchini Bread
Egg Dishes
Eggs Benedict
Asparagus Frittata
Creole Frittata | Low Sodium Version
Eggs Benedict
Hollandaise Sauce
Omelet | Low Sodium Version
Scrambled Eggs
Southwestern Corn Frittata
Tortilla
Zucchini Chevre Frittata
Miscellaneous
Strawberry Banana Smoothie
Tropical Melon Smoothie
ALCOHOL
A lot of my recipes use wine or other alcoholic beverages in them. With the cooking process most of the alcohol evaporates, but not completely.
Many people don't wish to use any alcohol and there are alternatives. There are good non-alcoholic wines on the market -- some made by the better California vineyards. One brand that is pretty easy to find is Fré and it is used by many chefs when they want to avoid alcohol. To replace rum or bourbon, you can use extracts that have similar flavors (although they do still have a tiny bit of alcohol in them).
Keep in mind that there's less than a half-teaspoon of alcohol in a tablespoon of wine. Alcohol evaporates faster than the water in the wine, but there will still be a little alcohol left after cooking.
The amount that remains depends on what is being cooked. A stew, such as beef bourguignon that cooks for a few hours, will have time for more of the alcohol to burn off. On the other hand, a dish that is rapidly cooked, such as chicken piccata, may have as much as 50% of the alcohol remaining. So you could be getting as much as 1/4 teaspoon of alcohol in a serving of chicken piccata made with white wine.
GOOD FOOD
The Mediterranean Diet is the name that has evolved to symbolize the healthy foods eaten by those people whose countries surround the Mediterranean Sea. Their diets are higher in vegetables, legumes (beans and peas), fruits, nuts and whole grain cereals. The main fat used is olive oil and there is less use of highly saturated fats like butter and lard.
OlivesInstead of beef and poultry as the main animal protein, they eat mostly fish with some dairy, although much of the dairy is in the form of cultured products like cheeses and yogurt. The lower intake of poultry and red meats is coupled with a moderate consumption of wine (mostly with meals).
These ingredients form the basis of Dr. Gourmet recipes and The Quality Calorie Diet meal plans, whether it is The Comfort Food Diet, plans for Coumadin® users, or diabetics. The diet for the most part adds up to fewer calories and better quality foods than the diet that has evolved in America and Western cultures. Interest in this way of eating began because of the longevity of those who have traditionally eaten this way.
The Mediterranean Diet as such was originally recognized by Ancel Keys, a physiologist who believed as early as the 1950s that heart disease was not a necessary part of the ageing process. Dr. Keys laid the foundations for what we now refer to as the Mediterranean Diet. He lived to be 100 and was active in his field well into his 90s - testimony to the importance of eating well and eating healthy. Next Page »
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Research Articles - The Mediterranean Diet
The Mediterranean Diet and Genetics
We know that following the Mediterranean Diet can help reduce your risk of heart disease, improve your cholesterol scores, and help you live longer, but what we don't know is WHY that is. Research studies have suggested that the Mediterranean Diet helps to reduce the systemic inflammation which has been identified as a major risk of heart disease, but the results of those studies have been inconsistent at best.
If You Needed Any More Evidence: More on the Mediterranean Diet
Researchers in Italy recently pooled the results of 12 previously-performed studies of the effects of the Mediterranean Diet on people's overall health (BMJ 2008; 337:a1344). These studies included, in total, over 1.5 million people and each study lasted between three and 18 years.
Which is better, The Mediterranean Diet or a Low-Carb Diet?
There is more and more evidence that eating a carbohydrate restricted diet like Atkins can help with weight loss. Research is mixed but low carbohydrate may help better with cholesterol but not quite as well for blood sugar. The fact of the matter is that for most of those eating a Western style diet any change is a change for the better.
The Mediterranean Diet and Death in America
I've reported in the past on studies that investigate the Mediterranean Diet's effects on cholesterol and heart disease. Recently the National Cancer Institute, in partnership with AARP, published the findings of a long term, large scale, prospective study (meaning the subjects were followed through time) on the Mediterranean Diet and its effects on all-cause mortality in the United States (Arch Intern Med 2007; 167(22) 2461-2468).
Mediterranean Diet, lifestyle factors, and the elderly:
Researchers in the Department of Dietetics at Harokopio University, in Athens, Greece, evaluated the combined effects of a Mediterranean Diet, alcohol consumption, physical activity, and other factors on the cholesterol levels of persons 65 and over.
The Mediterranean Diet and heart attack survival:
We know that the Mediterranean Diet can help prevent cardiovascular disease, but what if you have an acute coronary event anyway?
Just a little olive oil:
Olive oil has a well-deserved reputation for helping to reduce the risk of heart disease. Most of that reputation is from research into the Mediterranean Diet, so named because it is a collection of dietary habits followed by those in the region of the Mediterranean Sea.
More interesting Mediterranean Diet research:
Eating a Mediterranean diet has clearly been shown to help reduce the risk of heart disease. Numerous studies have been completed, but most have compared the diet to a typical Western diet....
A Mediterranean Diet Won't Make You Fat:
You've probably heard that a "Mediterranean Diet" will help you live longer. . . . Recently, though, there's been some concern that although a Mediterranean diet might be good for your heart, it appears to lead to weight gain and obesity.
What is Lactose Intolerance?
What is Lactose Intolerance?
The main sugar found in milk is lactose and is actually made up of two sugar molecules bound together (a di-saccharide). The body can’t absorb lactose and it must be broken down into the two sugar molecules (mono-saccharides) glucose and galactose. Many people lack the enzyme lactase that the body uses to break down lactose, so the “milk sugar” is not absorbed and passes from the small intestine to the colon.
The problem is that the bacteria living in your large intestine love lactose and break it down, causing many unpleasant effects. We think of these bacteria as the “good guys” (and they are) but in the process of using the lactose they create lactic acid and other chemicals. Those substances are what causes abdominal discomfort.
Who is Lactose Intolerant?
Lots of people. Most of us begin to lose the ability to make the lactase enzyme after being weaned. It is those of mostly Northern European and Scandinavian descent who are still able to make the lactase enzyme well into adulthood. The theory is that those people who did tolerate lactose in an environment where cows were a main source of nutrition survived better and thus passed on the genes for making lactase more successfully.
This means that most other populations not farming such animals are lactose intolerant by adulthood. Here’s a rough breakdown:
80% of those of Asian descent
79% of Native Americans
75% of those of African descent
51% of Hispanic Americans
21% of Caucasians
When do people with Lactose Intolerance have problems?
Jug of MilkAgain, this is generally more of a problem in adulthood. Some children do have true lactose intolerance and it might be worth testing with their pediatrician to make sure that what appears to be lactose intolerance is not actually an allergy to milk and milk proteins, not a problem with milk sugars.
Even those who have lost the ability to make lactase don’t generally lose it completely. They will often make a small amount -- enough that they can tolerate small quantities of milk products.
Where can you really find out if you’re Lactose Intolerant?
Symptoms go a long way toward making a diagnosis. Stopping all lactose for a time is one place to begin. If your symptoms resolve, “rechallenge” yourself with a glass of milk or some ice cream. Sometimes it takes more than a single cup, however (see below).
Your doctor can order lab tests and the easiest is the Hydrogen Breath Test. It measures any hydrogen in your breath before and after drinking a measured dose of lactose-containing liquid (usually milk). The test works because we don’t normally exhale hydrogen. The bacteria in your colon (remember them?) do give off hydrogen when using the lactose and this is easily measured in your breath after consuming lactose.
Why care about this?
Symptoms, mostly, and all of them are pretty yucky. Here’s the list:
abdominal bloating
gas
stomach cramps
flatulence
diarrhea
SoybeansThere is an argument that those who avoid milk will end up being deficient in multiple nutrients including (but not limited to) calcium, B Vitamins, protein, Vitamin D, copper and zinc. This is plain silly and if you’re eating a balanced diet there’s no need for milk. The line of reasoning has been created by those in the dairy industry with the main threat being a decrease in calcium consumption.
If you are eating even a relatively healthy diet today you’ll be getting enough calcium. Starting the day with a bowl of one of the fortified cereals will give you as much as 1000 mg of calcium. Here's a list of the calcium content of other foods.
How to cope with lactose intolerance
The frequency and severity of the symptoms seem to be dose-related. In general, the larger the amount of lactose consumed, the greater the risk of more frequent and severe symptoms. For those who are very intolerant even the lactose contained in some pills is enough to cause symptoms.
Parmigiano-ReggianoDoctors have an expression that they use: "dose dependent." This means that people will sometimes not have side effects to a certain medication or substance until they eat more than a certain amount. The side effects are "dependent" on the "dose."
This is true for many people who have trouble with eating foods that contain lactose. Some can have 1/4 cup of milk on their cereal and not have problems but will experience symptoms if they drink a full glass of milk. Other people will have problems with as little as two tablespoons. Many people who cannot tolerate fresh milk can eat milk that has been cultured—like sour cream, yogurt and cheese — but, again, there are those who have problems with even these.
Here’s a list of the lactose content in dairy (and other) foods that might help you.
Lactose is often found in foods where you might not expect it. For the most lactose intolerant this can be an issue and checking food labels for the following may help:
lactose, milk solids, nonfat milk solids, margarine, sweet cream, sour cream, buttermilk, whey, malted milk
Almost any food can contain lactose and checking the ingredient list is helpful especially with processed foods such as breads, candies, chocolate drink mixes, deli meats, cookies, canned soups. dry cereals, frozen breaded fish and chicken, prepared and processed foods, salad dressing containing milk or cheese and artificial sweeteners.
There are lactase supplements on the market (the most popular is the brand name Lactaid). For those that can tolerate a little but not a lot of lactose this can be a good strategy. By taking a pill containing the lactase with your meal that contains lactose it’s easier to tolerate. There’s a number of products on the market that also carry the Lactaid brand and many do well using such foods (although they do cost more).
The main sugar found in milk is lactose and is actually made up of two sugar molecules bound together (a di-saccharide). The body can’t absorb lactose and it must be broken down into the two sugar molecules (mono-saccharides) glucose and galactose. Many people lack the enzyme lactase that the body uses to break down lactose, so the “milk sugar” is not absorbed and passes from the small intestine to the colon.
The problem is that the bacteria living in your large intestine love lactose and break it down, causing many unpleasant effects. We think of these bacteria as the “good guys” (and they are) but in the process of using the lactose they create lactic acid and other chemicals. Those substances are what causes abdominal discomfort.
Who is Lactose Intolerant?
Lots of people. Most of us begin to lose the ability to make the lactase enzyme after being weaned. It is those of mostly Northern European and Scandinavian descent who are still able to make the lactase enzyme well into adulthood. The theory is that those people who did tolerate lactose in an environment where cows were a main source of nutrition survived better and thus passed on the genes for making lactase more successfully.
This means that most other populations not farming such animals are lactose intolerant by adulthood. Here’s a rough breakdown:
80% of those of Asian descent
79% of Native Americans
75% of those of African descent
51% of Hispanic Americans
21% of Caucasians
When do people with Lactose Intolerance have problems?
Jug of MilkAgain, this is generally more of a problem in adulthood. Some children do have true lactose intolerance and it might be worth testing with their pediatrician to make sure that what appears to be lactose intolerance is not actually an allergy to milk and milk proteins, not a problem with milk sugars.
Even those who have lost the ability to make lactase don’t generally lose it completely. They will often make a small amount -- enough that they can tolerate small quantities of milk products.
Where can you really find out if you’re Lactose Intolerant?
Symptoms go a long way toward making a diagnosis. Stopping all lactose for a time is one place to begin. If your symptoms resolve, “rechallenge” yourself with a glass of milk or some ice cream. Sometimes it takes more than a single cup, however (see below).
Your doctor can order lab tests and the easiest is the Hydrogen Breath Test. It measures any hydrogen in your breath before and after drinking a measured dose of lactose-containing liquid (usually milk). The test works because we don’t normally exhale hydrogen. The bacteria in your colon (remember them?) do give off hydrogen when using the lactose and this is easily measured in your breath after consuming lactose.
Why care about this?
Symptoms, mostly, and all of them are pretty yucky. Here’s the list:
abdominal bloating
gas
stomach cramps
flatulence
diarrhea
SoybeansThere is an argument that those who avoid milk will end up being deficient in multiple nutrients including (but not limited to) calcium, B Vitamins, protein, Vitamin D, copper and zinc. This is plain silly and if you’re eating a balanced diet there’s no need for milk. The line of reasoning has been created by those in the dairy industry with the main threat being a decrease in calcium consumption.
If you are eating even a relatively healthy diet today you’ll be getting enough calcium. Starting the day with a bowl of one of the fortified cereals will give you as much as 1000 mg of calcium. Here's a list of the calcium content of other foods.
How to cope with lactose intolerance
The frequency and severity of the symptoms seem to be dose-related. In general, the larger the amount of lactose consumed, the greater the risk of more frequent and severe symptoms. For those who are very intolerant even the lactose contained in some pills is enough to cause symptoms.
Parmigiano-ReggianoDoctors have an expression that they use: "dose dependent." This means that people will sometimes not have side effects to a certain medication or substance until they eat more than a certain amount. The side effects are "dependent" on the "dose."
This is true for many people who have trouble with eating foods that contain lactose. Some can have 1/4 cup of milk on their cereal and not have problems but will experience symptoms if they drink a full glass of milk. Other people will have problems with as little as two tablespoons. Many people who cannot tolerate fresh milk can eat milk that has been cultured—like sour cream, yogurt and cheese — but, again, there are those who have problems with even these.
Here’s a list of the lactose content in dairy (and other) foods that might help you.
Lactose is often found in foods where you might not expect it. For the most lactose intolerant this can be an issue and checking food labels for the following may help:
lactose, milk solids, nonfat milk solids, margarine, sweet cream, sour cream, buttermilk, whey, malted milk
Almost any food can contain lactose and checking the ingredient list is helpful especially with processed foods such as breads, candies, chocolate drink mixes, deli meats, cookies, canned soups. dry cereals, frozen breaded fish and chicken, prepared and processed foods, salad dressing containing milk or cheese and artificial sweeteners.
There are lactase supplements on the market (the most popular is the brand name Lactaid). For those that can tolerate a little but not a lot of lactose this can be a good strategy. By taking a pill containing the lactase with your meal that contains lactose it’s easier to tolerate. There’s a number of products on the market that also carry the Lactaid brand and many do well using such foods (although they do cost more).
HISTORY of TSUNAMI
(Photograph of the 1964 tsunami damage at Seward, Alaska)
The tsunami waves affected the entire California coastline, but were particularly high from Crescent City to Monterey with heights on the open coast ranging from 7 - 21 feet. At Santa Cruz Harbor, the tsunami wave reached as high as 11 feet, sinking a hydraulic dredge and a 38 foot cabin cruiser and causing minor damage to the floating docks.
Damage in San Francisco Bay was largely to pleasure boats. The highest damage was reported from marinas in Marin County where strong currents induced by the tsunami caused boats and floating piers to break loose and strike other craft.
Damage at Noyo Harbor was primarily to floating piers and to commercial fishing vessels. Also, damage occurred in Los Angeles and Long Beach Harbors. The estimated losses elsewhere along California were between $1,500,000 and $2,375,000 (1964 dollars), while at Crescent City tsunami damage was estimated at $7,414,000.
The maximum wave at Crescent City was approximately 20 to 21 feet. Crescent City Harbor is one of the oldest. Lumbering and timber products are the major industries. The first of the four tsunami waves that struck Crescent City caused no significant damage other than flooding. The second and third waves were smaller than the first. The fourth was the largest of the waves and was preceded by a withdrawal of the water which left the inner harbor almost dry. The fast moving fourth wave capsized 15 fishing boats in the harbor. Three other boats disappeared, and eight more sunk in the mooring area. Several other boats were washed onto the beach. Extensive damage was inflicted to the piers. The tsunami waves covered the entire length of Front Street, and about thirty blocks of Crescent City were devastated. Lumber, automobiles, and other objects carried by the waves were responsible for a good portion of the damage to the buildings in the area. Fires started when the largest tsunami wave picked up a gasoline tank truck and slammed it against electrical wires. The fire spread quickly to the Texaco tank farm, which burned for three days.
TSUNAMI
What generates tsunami?
Tsunami(s), also called seismic sea waves, are a series of waves generated by large, violent earthquakes occuring near the ocean. Not all earthquakes generate tsunamis.By far, the most destructive tsunamis are generated from large shallow earthquakes with an epicenter or fault line near or on the ocean floor. Vertical displacements of the earth's crust along the rupture, resulting from such earthquakes, can generate destructive tsunami waves which can travel across an ocean spreading destruction across their path. Similar displacements of the ocean floor can also be produced by volcanic eruptions and submarine avalanches, or submarine landslides. However, these sources are considered as point sources and , although destructive locally, the energy of the waves is rapidly dissipated as they travel across the ocean.
The wave crests of a tsunami may be a hundred kilometers or more apart as they travel across the ocean. The height from trough to crest may be only a few centimeters or meters in the open ocean. A tsunami cannot be felt aboard ships in deep water.