The Dartmouth Aires sing "All the Above" by Maino ft. T-Pain at Winter Whingding 2010. Soloists are Michael "Nemo" Odokara-Okigbo and Henry "Tyco" Luehrman.
Sunday, December 25, 2011
Tuesday, December 20, 2011
Maino ft. Young Jeezy and T-Pain - All The Above REMIX [ New Video + Lyrics + Download ]
Maino ft. Young Jeezy and T-Pain - All The Above REMIX [ New Video + Lyrics + Download ] Download this song as a ringtone at www.ringtoneballaz.com right now! aino Yo Pain you ready? T-Pain: Yayy Maino: Mane lets lock and load T-Pain: ahha Maino: Just blaze T-Pain: yuhh Maino: Nord turn me up T-Pain: Yayy Maino: BI think we got one T-Pain: yahha Maino: HERE WE GOOOO Tell me what do you see, when you looking at me, (Woooahhhh) On a mission to be, what im destined to be, (Woooahhhh) I ve done been through the pain and the sorrow the struggle is nothing but love (Nothing but love) I'm a soldier a rider a ghetto survivor and all the above, all the above (x7) Verse 1 (Maino) Really what do you see, when you looking at me, see me come up from nothin, to me living my dreams, i done been to the bottom, i done suffered a lot, i deserve to be rich, headed straight to the top. look how i ride for the block, look how i rep for the hood, i get nothing but love now when i come through the hood getting this fortune and fame, money make all of us change, the new Benz is all white call it John Mcain. how the h*** could you stop me? why the world would you try? i go hard forever, thats just how im designed thats just how i was built see the look im my eyes you take all of this from me, and im still gon' survive you get truth from me but these rappers gon' lie im a part of these streets till the day that i die i wave hi to the haters glad that i finally done made it take a look and you can ...
Thursday, December 15, 2011
The Oz Principle - A Book Summary
In The Oz Principle, Connors, Smith, and Hickman brilliantly use the analogy of "The Wizard of Oz" to discuss a business philosophy aimed in propelling individuals and organizations to overcome unfavorable circumstances and achieve desired results. This philosophy can be encompassed in one word: ACCOUNTABILITY.
The eponymous principle builds upon the ethos of personal and organizational accountability. It explores the root cause of an organization's impediments to exceptional performance and productivity, and provides great insight on how to re-establish a business from the bottom up, emphasizing on the thin line that separates success from failure. The Above The Line, Below The Line methodology is the driving force behind The Oz Principle.
The Oz Principle: Getting Results through Accountability
Just like Dorothy's search for the Wizard of Oz for enlightenment, individuals and organizations also seek out the wizard that will save them from the maladies that afflict their workplace. However, the wizard is just a distraction, bearing new-fangled business philosophies and management fads that will only create a layer atop the ugly truth that needs to be revealed. When the core problem is not addressed, the ills will
eventually resurface and the business is back to its sorry state.
Victim Thinking or Failed Accountability
When a company suffers from poor performance or unsatisfactory results, individuals from top management all the way to the front line begin finger-pointing, forming excuses, rationalizing, and justifying, instead of doing something to alleviate the situation. They foolishly profess that the circumstances have made victims of them, that the events are completely out of their control, and that they shouldn't be blamed for the company's current problems. It's always something or someone else, never themselves.
Above The Line, Below The Line
A thin line separates failure and success, greatness and mediocrity.
Above The Line, you'll find the Steps to Accountability which include in chronological order: See It, Own It, Solve It, and Do It. The first step, See It, means acknowledging the problem; to Own It is to assume responsibility for the problem and the results; Solve It means to formulate solutions to remedy the situation; and, as a culminating step, Do It commands the
practical application of the solutions identified.
Below The Line is where the self-professed victims play
The Blame Game. Here, crippling attitudes such as Wait and See, Confusion/Tell Me What To Do, It's Not My Job, Ignore/Deny, Finger Pointing, and Cover Your Tail are rampant. Though majority of the people found in this dimension are weak in accountability, this does not mean that very accountable individuals are exempt from falling Below The Line. They, too, slip every now and then. The only difference is that they know how to get out of the rut.
A Simple Solution to Victimization
Individuals and organizations Below The Line languish in
self-pity until they get trapped in the "I Am a Victim"
mind-set and find it hard to break free from the vicious cycle. Accountability offers a very simple choice to make, albeit a difficult one to act upon: "You can either get stuck or get results." So stark in its simplicity that most people fail to realize that the ball has always been in their court.
The Power of Individual Accountability: Moving Yourself
Above The Line
The first step to accountability is recognizing the problem.
It takes great courage to admit that you are stuck in a
difficult situation. Most people, however, fail to view
reality the way it is because they choose to ignore it or
they accept the situation as the status quo and go along
with it.
To commence the march up the Steps to Accountability, you must first muster the courage to: a) recognize when you fall Below The Line; b) realize that remaining Below The Line not only ignores the real problem but leads to increasingly poor results; and c) acknowledge and accept reality as the first step toward taking accountability.
Mustering the courage to See It will lead to the next step,
Owning It. Here, you must have the heart to own the
circumstances you've recognized in the See It step as well
as the results that will come from the course of action you
plan to take.
"What else can I do to rise above my circumstances and achieve the results I want?" That is the question to continually ask yourself when you find yourself stuck in a stubborn situation. Apart from creating solutions, Solving It also involves foresight in determining the worst possible scenario that can happen, and being prepared to battle it head on.
Having solutions is not enough if you neglect practical
application. You can't Do It unless you make yourself
accountable not only for immediate circumstances but also for future accomplishment. With this, you are empowering not only yourself but also your organization.
It's so easy to be pulled back Below The Line, especially if you don't accept full accountability for the situation and the future. A lot people are afraid to become accountable because they fear the risks associated with it. However, know that without taking the big leap, you will never get anywhere.
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Thursday, December 8, 2011
The ABC's Of A Great Life: "H" Is For Hozho
I was tempted to choose "harmony" for this installment of my alphabet. However, a brief moment of reflection convinced me instead to favor this Navaho term which, while encompassing and often explained as harmony, delivers so much more than that when you plumb the true depth of its meaning.
Hozho cannot be adequately translated into a single English word. It is the essence of the Navaho way of being, a sense of elemental rightness that is core to their way of living - a way of being that we could do worse than to strive for in our own lives. Hozho is a word of depth and layers, meaning at once harmony and beauty, truth and balance. To be in hozho is to be at one with and a part of your environment and the world around you in such a way that the notes of your life complement and resonate with the symphony of life all around you. You neither pitch above nor below the thrumming chords of the Universe, but yet at the same time your melody stands on its own merits and is heard with utter clarity - pure in tone and pitch and strength, singular yet subsumed in the whole.
Hozho is not the easiest word to explain, but it's essential meaning can be intuited through experience. Think of those times when you felt as if you truly part of the creation around you, yet clearly a singular being, at once loved by and in love with all that was around you. Perfectly matched, perfectly balanced, perfectly in tune - walking with beauty and rightness and joy in every step and every breath. That is hozho, and I wish you the ability to find it and live it in your life.
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Saturday, December 3, 2011
The 3 Big Lies of Muscle Building
There are many people these days (especially men) who want to develop bodies that were once thought impossible. But today it is and yet many people fail to achieve the goal. They put in all this effort and after months of training, are nowhere near where they want to be. Why? Because they've been lied to.
1. Heavy weights with less reps give you more muscle size
The truth is that you should be doing the direct opposite. You must first start with high reps and medium size weights. Once your muscles get the hang of it, you can then push the weight limit and do higher reps at that level. This can get you to the muscle mass that you are looking for. In most cases, doing less reps and heavier weights can lead to a greater concentration of strength. More reps and less weight increases the size which is what we all want, right?
2. You need pills, powders, or expensive supplements
This is partly true, but still a misunderstood lie. People tend to rely on only on the supplement and less on the actual workout. Supplements are good, but you also need to focus on workouts that can get the most out of the pills you are taking. Experts in magazines and trusted resources seem to recommend so many different types of magic pills and supplements, but this is just merely because they are getting paid to do it.
3. Train your big muscles first, then your core
Again, when it comes to the masses, people almost always have it laid out wrong. The thing is, it is usually much better to start with your core and work your way to the main muscles. The core is basically the base or the foundation of the bigger muscles. So in order to have your big muscles perform better, you must strengthen the core. This can be achieved by starting with the core first. Don't spend too much time on the core though. Find a balance between both, but always start with the core first.
Aside from the lies above, there are many more out there that can simply waste your time and lead you to results you were not looking for. When faced with a "hot tip", always investigate it further before you put a considerable amount of time and effort into it. You must especially keep an eye out for those that consider themselves and expert.
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Wednesday, November 30, 2011
Climate of the Mountains
The characteristic features of the climate of the mountains is low temperature, abundant rainfall, low pressure and low relative humidity. Following is a short description of some of the climatic elements found in these climates...
Temperature:
Temperature falls 1 degree F for every 300 feet or 1.6 C for every 1000 feet. As we ascend the mountain, the climate becomes cooler and cooler. It has a special advantage in hot climates. When the surrounding area is hot an humid , these mountain areas enjoy a cool and pleasant climate. For instance, equatorial climates are known for their hot and uncomfortable climate. Yet, Quito, the capital of Ecuador, which is located directly on the equator has a very pleasant climate. It has temperature of every month of 55 F (14 C) whereas the equatorial average is 80 F (27 C). Likewise the hill stations of India and Pakistan were the favorite of the British during the colonial era. Compare fore example the temperature of Murree in Pakistan situated at an elevation of 7500 feet (2250 M) of 77 F (25 C) in peak of summer season with that of Islamabad located only 55 Km away and having a high of more than 100 F (38 C) in the same season.
Rainfall
The mountains receive abundant rainfall to sustain thick vegetation. Usually the rainfall is more than 60 inches (1500 mm). This is because they intercept rain bearing systems and force the moist air to rise. As the air rises, water vapor in it condenses into water droplets and heavy rain falls. Both the heaviest rainfall areas of the world i.e., North East India and Hawaii are mountainous and record more than 400 inches (10 000 mm) of rainfall every year.
Pressure
Pressure falls with height so much so that at 18500 feet above sea level, it is reduced to half of the atmospheric pressure found at sea level. Due to very low pressures breathing problems usually start above 15000 feet and the mountaineers climbing very high peaks like Mount Everest have to take oxygen along with them.
The above is a brief account of the climate present on the mountains which gives an overview of what sort of climate to expect at higher altitudes.
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Sunday, November 27, 2011
Semi Inground Pools
Having a semi inground pool is excellent for the summer. People of all ages love to swim and relax in the pool. When it's hot and the sun is blazing, there's no better way to cool down by taking a nice long dip in the garden pool.
This might seem like a farfetched dream for some. If you have no backyard or just can't afford to have a pool there's always the public swimming pool. But there's just something nice about having your own. Many people seem to think that you have to be well off to have a swimming pool.
It's true that inground pools can be extremely expensive and are usually in the backyard of a big an expensive house. But that's where semi-inground pools are different. Inground swimming pools take a great deal of planning, design and not to mention manual labor.
You may also require planning permission which can take a while to get. Nothing beats the look and feel of an inground swimming pool, but for those less well off there are two options. First off, there are the above type swimming pools. These take little planning or preparation.
Since little groundwork needs to be done, you can pretty much have an above ground pool anywhere you like, provided you have sufficient space. This is the main pro of having an above ground pool. The second pro is that they are the cheapest option for getting a pool.
Those that decide to get an above ground pool may not require any help in construction or installation. They can be very easy to setup and in most cases can be used on the day of arrival. The main problem that people have with above ground pools is that they're not the most attractive.
Because they literally sit on the ground they can look a bit obtrusive in the backyard unlike inground pools. They are still excellent for the kids and while they may not look impressive the fun factor is still there. For those looking for a more attractive option without the cost of an inground pool, there are semi inground pools.
Semi-inground pools are like inground and above ground pools. As the name suggests, they are only semi-inground but they only carry the cost that of an above ground pool. Why would you want a pull that is only partially sunk into the ground? Well, for one, they look more attractive and secondly there is the option to build decking around it.
Thursday, November 24, 2011
How To Cook The Best Steak In The World
Every person likes their steak cooked a different way, so throughout this article I will make sure that I cover each possible different way so that you will always get the best result for yourself or whoever you cook for.
There are several different cuts of beef that will make a great steak, and there are also many grades of beef to consider, depending on what the cow was fed on the farm, so your first step is to choose which one you would prefer. The choices include rump, scotch fillet, porterhouse, eye fillet and T-bone as the main premium cuts generally eaten. The beef's grading will come down largely to marbling and maturity of the meat. There is a debate as to which is better out of grain-fed and grass-fed cattle, and really the answer is grass-fed beef is healthier for you as it is the most natural form of the cattle, while grain-fed beef will have a lot more marbling and flavour, so I will leave that choice up to you which way you want to go. As for maturity, I recommend finding a butcher that will hang your meat for quite a long time in their meat locker before carving it, I have found that 27 days is ideal. This will help tenderize the meat by having it stretched out and relaxing the muscles, to give you the best possible final result.
The rump and porterhouse are firmer cuts, and the rump in particular can be a bit tougher and chewier than the rest, and you will find a strip of fat at the top of each of these steaks, which will help flavour and tenderize the steak during the cooking process. Both these cuts I would recommend eating rare to medium-rare (I will discuss steak doneness a little later).
Meanwhile the scotch fillet will come very nicely marbled with fat throughout, and can usually be distinguished by a C-shaped piece of fat close to one side. Due to the marbling it will be very tender and full of flavour (however if you're on a diet it may be one to avoid for now), and I recommend eating it medium-rare to medium.
The eye fillet is the most tender cut of beef, and will normally be free of fat, although this also means you may need to do something extra to add some flavour to it, the most popular way being to wrap bacon around it during cooking, so the fatty flavours of the bacon are absorbed by the steak. This is my personal favourite steak, and is best eaten medium-rare to medium.
Lastly we come to the T-bone, which has both the eye fillet and porterhouse on either side of the bone, and will get its flavour from the strip of fat on the outside of the porterhouse. I recommend eating the T-bone rare to medium-rare, though it can be tricky to cook evenly due to the bone in the middle.
Once you've decided which cut of steak you will be eating, you need to work out how big a piece of meat you want. A normal-sized steak is generally around 300g for a good-sized meal, however it could range anywhere from 150g up to 1kg and even more! The size of your steak will become important later when you want to cook it to a particular doneness. For example, two different rump steaks could quite easily weigh the same amount, yet be completely different shapes, sometimes they can be wide and flat, and sometimes short and thick, depending on what part of the rump the steak was cut from. Choosing the size of your steak and the shape go hand-in-hand, it's best to have a thicker steak for a rare or medium-rare steak, and when you want a medium-well or above thinner is better. This is so it doesn't take a long time for you to cook, and you can still have a juicy steak without burning the outside.
Now let's just get away from the steak for a minute and think about what you're actually going to cook it on. Ideally you should have a chargrill, one that sits on an angle, and has enough space underneath the flame to have a tray that you can put a small piece of wood on. What I personally prefer is mesquite wood, which comes from the USA, and the best thing to do is to soak it in water for a couple of hours before cooking. This will help the wood give off its smoky flavour rather than just burn away, and it will also last longer, usually for at least a couple of hours.
I mentioned earlier that if possible your grill should be built on an angle, sloping up towards the back. As you know, heat rises, so naturally you should find the hottest part of your grill at the back, and get slightly cooler closer to the front. Most grills and hotplates in general will have certain "hotspots" that you will need to find for each one to work out the bests places to position your food when cooking. Once you've used a particular grill a couple of times you should find it quite easy to figure out your favourite spots to cook on. The combination of knowing where your "hotspots" are and using an angled grill will make it easier to find the best position to cook your steak. If you don't have a chargrill to use and you have a flatgrill or a hotplate instead, I would recommend not cooking your steak entirely through on the hotplate, particularly for medium or above, seal it on both sides then place your steak on a tray and finish it off in an oven. Otherwise all you will do is burn the outside and lose all the moisture and juiciness from your meat.
The other element to consider is how you would like your steak cooked. In general, a well-done steak should be placed at the back, a medium steak in the middle of the grill, and a rare steak at the front. Obviously, this leaves medium-rare between the front and middle, and the medium-well between the middle and the back. In some situations you will need to adjust this slightly depending on the size and shape of your steak, a big, thick rump may need to be pushed a bit further up the grill to cook properly, while a thin and flat porterhouse might be best kept a little closer to the front to avoid overcooking. Your steak positioning will come down largely to personal preference and a bit of practice and experience with your grill.
Now that you should have worked out where on the grill you will place your steak, you're almost ready to start cooking! What you need to consider now is how you will season your steak. You may not want any seasoning, that's fine, go right ahead and start cooking. If you wish to use salt and pepper, I would suggest waiting until one side of your steak has been sealed before sprinkling any on, as salt has the tendency to leech out some of the moisture from your meat. My preferred method of seasoning is to get a really good steak seasoning spice and generously cover both sides before placing your steak on the grill. When you do place your steak on the grill, if you are going to have a rump or a porterhouse, make sure you place the strip of fat at the top, so as it cooks the fat will melt and drip through the steak, adding extra flavour to your meat.
The process of actually cooking your steak is quite simple, but there are a few key things you need to know to get the best result. Firstly, the advantage of using the chargrill means you can have nice cross-markings on your steak when it's finished, which looks fantastic for presentation. To achieve this, your steak will need to be turned three times, the first time straight over itself, then on the second turn spin it around 90 degrees so the lines from the grill will cross over each other and make little brown squares all over the steak, and then the third and final turn will be straight over itself again. When you're finished the steak should have cross-markings on both sides, and you can choose whichever side looks best to serve facing up.
What you should find if you have got the grill positioning right for your preferred doneness, 3-4 minutes in between each turn should have your steak turn out just the way you like it! (If you are cooking your steak bleu, you only need to cook it for 3 minutes on each side in total, just enough to seal each side basically).
This is just a guide to work by only, as each grill will produce slightly different results, but definitely the most important stage of cooking your steak is knowing when it is at the exact doneness you would like. This can sometimes be a little tricky, but there are a couple of methods for testing your steak without needing to cut into it. The best method to use when you're just starting to learn would be what I call the "thumb test". Hold your left hand out open and relaxed, and press the flesh of your left thumb with your right index finger. It should feel quite soft, and this is how a rare steak should feel when you press it with your finger.
Now lightly touch your left thumb to your left index finger, and press the flesh of your thumb with your right index finger. This is how a medium-rare steak should feel when it's ready. Next, lightly touch your left thumb to your left middle finger, and pressing the flesh of your left thumb will feel like a medium steak when it's ready.
Touching your left thumb to your left ring finger will make the flesh of your left thumb feel like a medium-well steak, and touching the left thumb to your left little finger will make the flesh of your thumb feel like a well-done steak. Try this out as a guide to get you started, and as with all things, practice and experience will help you hone your ability and instincts to know just when your steak is cooked to perfection! And just as importantly, make sure you get feedback from every person that you cook a steak for, this will make your progress go much faster. As they say, "feedback is the breakfast of champions!"
Another method to use, which can be a little bit sneaky, is if you can see into the middle of the steak at the edges to see what colour the middle looks like. This works really well for a scotch fillet, as you can gently pull away part of the meat right where the C-shaped piece of fat is without damaging your steak, and see if the inside is red, pink or grey.
Now I will explain to you each doneness, so you can work out how you would like to cook it and so you know what to look for when it is finished.
I will start with bleu, which is basically just sealed, is still very red in the middle, quite mushy to the touch, and will feel a little cool inside, only slightly warmed.
Rare is red in the middle from edge to edge, a little mushy, and will just feel warm inside. Medium-rare is red in the middle and pink at the edges, and will feel warm inside. Medium is pink in the middle from edge to edge, feels tender to the touch, and will be warm to hot inside. Medium-well still has a quarter in the middle that is pink, and will be grey at the edges, feels quite firm and is hot inside. If you plan to cook your steak medium-well or above, I would suggest you could speed up the cooking time by using a steak weight to place on top of your steak. It should be shiny silver and kept clean, and what will happen is the heat coming up from the flames below will be reflected down on to the top of the steak so it cooks on both sides. Make sure if you use a steak weight that you only place it on your steak after sealing one side so there is no chance of cross-contamination.
Well-done steaks are grey throughout, no pink at all, quite firm, although can still be juicy, and is very hot inside. Very well-done steaks are grey throughout with no pink at all, very firm, very hot, and no juices whatsoever. You can also get your steak cooked Pittsburgh, which basically means charring the outside so it is burnt while the inside doesn't need to be completely cooked. For example, if you want to have your steak Pittsburgh-Rare, you could char the outside, and the inside would be red in the middle from edge to edge. To do this you will need some oil or butter, I personally use lemon butter just for the flavouring, and drizzle some over the steak until it drips onto the flames underneath. Your goal here is to build the flames up so they are licking at the steak and will cook the outside much faster than the inside.
CAUTION! Be very mindful of how much butter you use, make sure you have fire safety equipment, and if necessary that you have adult supervision. Do not do this if you do not feel comfortable working with large flames, it can be very dangerous if something nearby catches fire, so please be very careful if this is how you would like to have your steak cooked.
Everybody has different preferences when it comes to their beef, but I would urge you to try each different way so you can work out for yourself what's best for you. Many people fear the sight of blood coming out of their steak, if you can work up the courage to try something new for yourself, who know, you might find you really like it! I personally eat my steaks medium-rare, and would like to take this opportunity to mention that once your steak starts getting to medium-well and above, you really lose a lot of the nutritional benefits of eating beef, so I would recommend not cooking your steak any more than medium, but obviously that is a choice that is entirely up to you.
Now all that's left to do is to serve up your perfectly cooked steak, there are many choices of sides and sauces, far too many to list here. I always love it with a creamy mashed potato and seasonal steamed vegetables, and my favourite sauce is mushroom sauce. If you have the time the best sauce is made using beef bones, cooked off with a little tomato paste, then make a stock by boiling the bones in water with some celery, carrots, onion, leeks, bay leaves and peppercorns. Simmer it for a couple of hours until it reduces about three-quarters, and then remove the bones and vegetables. Add some red wine and port, and reduce it down to about half of where it is now, until it starts to thicken with a nice consistency. From here you can add some sliced mushrooms, or peppercorns if you prefer, and even add a little cream if you like as well. This is very time consuming to make the jus (rich beef gravy), but if you can do it you will find it well worthwhile. One other little tip I have for you is to brush a small amount of lemon butter over your steak before saucing it, this will keep your steak very juicy and tender.
I hope you enjoy cooking and eating many steaks in the future, and make sure you go out and impress your friends with your newfound cooking skills!
Wednesday, November 23, 2011
Diflucan for Vaginal Yeast Infections - The Side Effects of Diflucan Pills
Diflucan is an anti fungal antibiotic that is used to treat infections caused by fungus. Many women consider taking diflucan for vaginal yeast infections. Before you do, you should be aware of the side effects. This article will discuss the side effects of diflucan pills.
Serious Effects
Seizures and convulsions are reported to be one of the most serious side effects of diflucan pills. Women have also experienced severe blistering and peeling, along with a red skin rash. When taking diflucan for vaginal yeast infections, you may also have vertigo or dizziness. In some cases, it took up to a year for the vertigo to go away. Other serious side effects of diflucan pills include loss of appetite, yellow skin or eyes, and abdominal pain.
Allergic Reaction
Although it is relatively rare, one of the side effects of diflucan pills is an allergic reaction. This reaction will trigger various symptoms such as hives, difficulty breathing or swallowing, or a sudden drop in blood pressure. You may also have swelling on the face, lips, tongue, or throat.
Less Serious
There are also less serious effects of taking diflucan for vaginal yeast infections. The most common include vomiting, nausea, diarrhea, and upset stomach. Other less serious side effects of diflucan pills include headache, bloating, and an unpleasant taste in the mouth.
Diseases
Diflucan for vaginal yeast infections should not be taken if you have certain diseases. These include liver disease, kidney disease, or a heart rhythm disorder. You should also not take it if you have a personal or family history of "Long QT syndrome".
Before taking diflucan for vaginal yeast infections, you should be aware of the potential risks. The side effects of diflucan pills include nausea, diarrhea, headache, and bloating. Occasionally, seizures and allergic reactions are reported. Before taking diflucan for vaginal yeast infections, you should consult with a doctor, especially if you have any of the diseases mentioned above.
Monday, November 21, 2011
What is Preclancia?
There are many complications which women have to go through during their gestation period; for example swelling of face, hands and feet. Moreover nausea, headache, vomiting and increases blood pressure. These all are routine matter for all pregnant women. There are certain things which are not normal e.g. syndromes; which are liable to attack the expecting women e.g. HELLP syndrome. Even the most little problem during pregnancy seems to be a big one. Sometimes, increased blood pressure, if not treated properly, leads to a serious problem termed as Pre-eclampsia. In case pre-eclampsia remains untreated it leads to its final and severe phase that is known as Preclancia.
Preclancia is a disease which has same reasons, causes and affects as pre-eclampsia. Just like pre-eclampsia it can be caused due to many different reasons. One can be if the expecting woman is of age over 40 years. At the same time if woman has family history of pre-eclampsia then she can be attacked by this disease. Obesity prior to pregnancy can be one of the reasons of getting this disease. Twin or multiple pregnancies; leads to this problem during gestation period. If a woman has family history of Preclancia like if her mother or any other sister suffered from this problem then she can also be a victim of this problem. Mostly this disease is seen in pregnant teens and in first time pregnancies. History of diabetes, any kidney disorder, rheumatoid arthritis and lupus are the other possible causes of this problem.
Above all; exact causes of this disease are not known. But most of the times; seizures are seen in the women having this disease. It can cause coma and even death of the mother and the baby during, before or after the birth of the baby. High body fat, insufficient flow of blood to the uterus and poor hygienic food can be some of the other causes of this problem in a woman.
Its common symptoms include same as pre-eclampsia like protein molecules in urine, high blood pressure and rapid swelling with increased body weight. In addition to these; severe and constant headache, reduced urination, excessive vomiting, dizziness, nausea, abdominal pain etc are other signs of Preclancia in an expecting lady.
The only and effective treatment to above mentioned disease is the delivery of the baby. Mild form of this disease can be treated by restriction of the activity, and keeping the patient under observation whether in home or in hospital. In case of severe problem timely delivery is the only cure regardless of the age of the baby. Other treatments may include injection of Magnesium in the veins of expecting lady to avoid eclampsia related fits. Strict monitoring of fluid intake can be one of the cures for the above mentioned disease. Severe elevations can be prevented by using any hypertensive drugs.
In general there is no way that this disease can not be prevented but it can be treated with care. Once it is diagnosed its timely treatment is required for the survival of both the mother and the baby.
Tuesday, November 15, 2011
Dope Porties Jetty Jumpin 2010
Some sick cunts jetty jumpin at porties! Yiew! Song : Maino Ft. T-Pain - All Of The Above
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Tuesday, November 8, 2011
The Power of Education 101
Education is empowerment in many ways. It has the power to eradicate ignorance, poverty, and make individuals become independent because of their career choices. In life's supermarket, we are encouraged to take education seriously because it affords us to be self-reliant.
This is the basic understanding of education. But what is the power of education? Before modern man was able to organize his mind to form various levels of civilizations, he was nurtured by earth. Nature weaned him in the recesses of her caves. His mind was disorganized, and his ways were wild as the beast of the fields. For thousands of years, he was dissatisfied with his condition.
Man the pupil learned the ways of nature. His instincts were impeccable; his understanding of the senses given to him was his only hope for survival. He then understood the power of education. Though nomadic and fickle in thought, he withstood harsh winters and unsteady storms. His resilience was embedded into his identity. His passion to survive marked his identity. Fate and Providence etched into his mind a longing hope to excel higher above all the creatures in the fields.
His mind explored new horizons, forging new paths for generations to come. This is the power of education. For us to survive as a top species; we have to return to the basics of living. We have isolated ourselves and our thoughts from true wisdom. Today's man depends solely on self-only. It's not until we are faced with dilemma and calamity, then we realize our true inner potential.
Education will continually be defined and restructured as mankind's concept of living and life evolves. Generations will continue to reshape paradigms and as they do so education will be re-defined into a new concept.
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Saturday, October 29, 2011
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