Though there are several health practitioners in the health industry, Dr Eric Berg is known as one of the most reputed ones. Dr Berg has been actively involved in various activities which range from training, teaching and certifying health practitioners. Eric Berg handles different health fields some of which include the following.
Physical trainers and therapists.
Massage and physical therapists.
Dr Berg is also known for having certifications in alterative healthcare and in this regard, he is known to offer a variety of Dr Eric Berg services which include the following Dr Berg practices.
Weigh loss: Dr Berg is known to offer Dr Eric Berg weight loss programs that are tailored to meet the patient’s needs in terms of diet and exercises. Eric Berg provides concrete practices that aid in fat burning and hormonal influence.
Neuropath: Dr Eric Berg focuses on this technique to ease stress, tension and pain by simulating various body joints.
Natural consulting: Dr Eric Berg is known to offer health recommendations that go a long way to improve the general health of patients.
Others areas that Dr Berg engages in include dynamic joint recovery and acupressure stress elimination. Thanks to all the Dr Berg practices, he is able to training. Since Eric Berg is a professional certifying others he has attained a variety of certifications as well as licensure for practice and these include the following.
Virginia Board -Dr Berg has a certification for practicing Chiropractic. 1851 is the certification number for Dr Berg.
Chiropractic California Board: In this instance, Dr Berg got certification in January of 1990 and the number is 20123.
Chiropractic Louisiana Board: Dr Eric Berg got his certification in 1990 January and the number is 875.
Eric Berg also has certification in the field of Microscopy.
In the field of Chiropractic X-Ray, Eric Berg also boasts of having the necessary certification.
Dr Berg is also reputed for having passed the tests I. II, III from the national Chiropractic examinations and the number for his certification is 39761.
Apart from his certifications Dr Berg also has a strong educational background and when all these factors are combined together, he comes out as one of the most reputed practitioners in his field. For instance, he has undertook a 2 year undergraduate pre-med course and the Wisconsin Parkside university and he has also trained at the Army reserves as an X-ray tech. Eric Berg Chiropractor and Dr Eric Berg weight loss are among the factors that make him an outstanding figure. In order to understand more about Eric Berg, you can consider getting Dr Eric Berg info. This will give you an insight into who Eric Berg is and the Dr Eric Berg ratings will give you an insight into his practice. Additionally, you can also look into Dr Eric Berg reports to see some of the works he has carried out as well as read Dr Eric Berg reviews to get a clear cut outline of his certifications.
Currently, the only procedure for excess fat under the chin is surgical liposuction that we usually called it losing double chin. Now there is a research study for reducing excess fat under the chin. The study is evaluating the safety and effectiveness of an investigational, injectable medication, sodium deoxycholate ATX-101 to reduce the excess fat on the face.
Deoxycholate is a naturally occurring bile acid that solubilises dietary fat in humans and other animals, thereby aiding in its digestion. The clinical research study will include approximately 350 men and women between the ages of 18 and 65 who have excess fat under their chins.
Study volunteers must meet the following criteria:
Be age 18-65
Have excess fat under their chin
Have a stable body weight for at least 6 months
Other criteria must also be met to participate.
Participation in the study will last up to 32 weeks. During this time, participants visit the study site 11 times and will receive either placebo or investigational study medication. Placebos are an inactive substance that look like the investigational study medication and are used to make sure effects observed during a clinical research study are actually caused by the investigational study medication. There is a one in three chance of receiving the placebo.
Study participants will receive study related exams, lab tests and investigational study medication at no charge.
The following study sites are currently participating in this research study:
Wimpole Aesthetics Centre
48 Wimpole Street
Tel: 020 7224 2247
Suite A, 1st Floor
282 Lichfield Road Mere Green
Tel: 0121 308 4373
The Laser and Light Cosmetic Medical Clinic
1 Church Gate Mews
Tel: 01509 266882
52 Charles Street
Tel: 02920 644644
Additional study site locations will be available in the coming weeks. Please revisit health site to get the most up-to-date information on the sites that are currently participating in the Double Chin Research study.
How to Make Herbal Toners & Astringents
Learn how to make fresh toners and astringents with complete instructions from Snowdrift Farm
Herbal toners and astringents are easy and fun to make. A few simple ingredients are all you need — you can find many on your refrigerator shelves or cupboard.
Here’s a recipe for an herbal astringent you can make for yourself. It’s really nothing more than an herbal tea in a witch hazel base. Apply it
Warm these liquids (do not boil) and add these herbs: 1 tablespoon of each of the following:
1 teaspoon each of the following:
Make a tea of these ingredients in the distillate.
|Fresh Fruit Toner Got apple juice? Then you have the beginnings of a lovely fruit toner! Both apple and grape juice contain malic acid. which is good for all skin types.
4 oz. apple juice or white grape juice
1 teaspoon dendritic salt
2 teaspoons local honey
1 ounce formulator’s alcohol
Mix all ingredients in a sterile bottle. Shake to combine. Apply to face and neck with a cotton ball or pad.
This formula is self-preserved with alcohol. Keeps for about 2-3 months.
Fennel Cleansing Lotion Good for all skin types.
1 tspn fennel infusion (1 c. boiling water to 1 tbspn crushed fennel seed)
Mix together and smooth lotion over skin to cleanse.
|Aloe & Vinegar TonerThe aloe in this formula soothes the skin, while the vinegar and alcohol help to tone.
8 oz. witch hazel distillate
4 oz. apple cider vinegar
1 ounce formulator’s alcohol
1/2 teaspoon freeze dried aloe vera
Combine all ingredients in a sterile bottle and cap. Shake vigorously. Apply to skin once daily.
This formula is self-preserved with alcohol and vinegar. Keeps for about 2-3 months.
Whose mouth doesn’t water when the tantalizing aroma of rich, italian pizza sauce, crispy, golden dough and melting cheese wafts from the oven door permeating the air? Whether it’s the ready made store bought dough rounds, or you make your own, just about everyone loves pizza. It only makes sense in these dire economic times, that learning to make pizza dough at home is going to cut grocery costs considerably. Even if your work schedule prevents the time needed for you to spend fifteen minutes preparing your own pizza dough, why not try making a few on your days off, then freezing for future use?
Creating your own pizza dough is much easier than it looks. The recipe below is one of the easiest and is guaranteed to satisfy your pizza cravings.
1/4 cup extra virgin olive oil for coating pan and dough.
3 cups white sifted flour
1 packet rapid rise yeast
3/4 cup warm water
1 tsp honey
1 tsp sea salt
One jar of pizza sauce
1 minced clove of garlic
1/2 cup fresh sliced mushrooms
1 sliced green bell pepper
1/4 cup pamesan cheese
1 and 1/2 cups shredded mozarella cheese
Mix the flour, yeast and salt in a large bowl. Add the warm water and honey. Mix well with a large wooden spoon. Place dough ontoa floured board and knead lightly. Pour olive oil into a clean bowl. Coat a pizza pan, stone or baking pan with some of the olive oil,then place the dough into the bowl with the remaining olive oil and turn to coat. Cover with a damp towel and let rise for fifteenminutes. Punch down the dough and pat into the prepared pan. Preheat oven to 425 F.Place toppings in order of appearanceand bake for 15-20 minutes or until crust is golden on bottom and cheese is bubbly.If you would like your crust to be more cheesy, sprinkle some shredded cheese around the outer rim of your pizza dough when it is on the pan, then seal the dough over with your fingers before baking. Makes one large pizza.
You’ll need a topping or more to complete your pizza.There so many toppings to choose from such as meats, cheeses, raw vegetables or all three. Given a chance, one can create to their heart’s desire.
Examples for toppings are:
shredded colby, cheddar, or monterey jack cheeses
pineapple rings with chopped ham
ground cooked beef
chicken breast strips
And the list goes on as far as your imagination takes you. No matter which toppings you choose, not only is it less expensive to make a great pizza at home, it’s also better tasting and healthier for you. Now that you know how easy making your own pizza can be, you’ll be surprising family and friends regularly with all your new creations.
Pizza. The most popular food for most teenagers, not to mention many adults. But who can afford it? Let’s face it, pizza is expensive. To feed a group of eight, even with coupons, you can easily spend fifty dollars. And that’s without the drinks and any side dishes.
Cut out the expense and still have a delicious, healthy meal that you know will be just the way you like it. All you have to do is, make it yourself. Hold on, I know what you are thinking. Isn’t that just as expensive? And complicated? And the mess!
But wait. It really isn’t that bad. I used to think that making pizza was more of a hassle than it was worth, until I tried this recipe. It was, from all people, from my mother-in-law. This makes home-made pizza as simple as it can be and much less expensive than the popular take-out. This recipe will make one 12″ 14″ pizza. I usually use a 10″ x 14″ cookie sheet. If you like a thicker crust use a smaller pan.
Pizza Dough (one pizza)
1 cup warm water.
1 tbsp or 1 packet yeast.
1 pinch sugar.
2 cups flour.
In a large bowl put water. (The water has to be WARM. If it is too hot, it will kill the yeast. Too cold and the yeast will not activate.)
Stir in yeast, and add sugar. Wait for a few minutes and you will see a little foam start to form on the surface of the water.
Add flour and stir until there is no moisture.
Knead on a floured board 20 times. (At times I don’t remove it from the bowl, I just fold the dough over onto itself (kneading) adding small amounts of flour to keep the dough from being too sticky).
Place in a greased bowl and let rise until size is doubled. (About one hour) I just use vegetable oil to coat the sides of the bowl so that the dough doesn’t stick as it rises.
While the dough is rising, cook any toppings (see list below) that need cooking, and preheat the oven to 375 degrees.
Once the dough has risen, take it out of the bowl, place it on the pan (or cookie sheet) and press it into shape. Try to avoid stretching as it will tear holes in the dough. Once the dough is spread in the pan, you are ready for toppings. I use pizza sauce if it is available, if not, I use spaghetti sauce (usually mushroom). Then I place any toppings I am in the mood for, and bake at 375 degrees for fifteen minutes or until the edges are browned.
Popular toppings are:
Canadian bacon (ham), and
My family usually makes enough dough for half a pizza each and everyone puts on the toppings of their choice. This way everyone gets ‘their’ pizza. Great for game nights, and very popular with the kids’ friends. We have never had a complaint about the pizza and this is a guaranteed hit.
Anzac biscuits are as Australian as Football, meat pies, kangaroos and Holden cars. More popular than lamingtons and pumpkin scones and just as popular as Bush Balladeer John Williamson (sorry John, but it’s true!). But do you know the story behind the much loved sweet biscuit of Australia? While true Australians know that Anzac biscuits date right back to World War 1 and were eaten by our troops on the very shores of Gallipoli as well as the fields of Flanders, the biscuit was initially known as ‘Soldier’s Biscuits.’ Read on to learn some more amazing facts about Anzac biscuits.
The Anzac biscuit was originally called a wafer or tile. It became a part of rations given to our Australian troops during World war I. These were made a part of the rations in place of bread, as they had a much longer shelf life. Controversy has always surrounded the origins of Anzac biscuits. Some say they came about thanks to the resourcefulness of the Australian women on the home front as a treat for their beloved ones at war. Scottish folk says that they actually originated from the traditional Scottish Oatmeal Cakes which is quite possible due to the ingredients used. Irrespective of their true origins, they are much loved by the Aussies and deemed the National biscuit of Australia.
The Anzac biscuits were thought to have been created by women who were seeking a biscuit which would be easily transported in care/comfort packs. Much thought was given to the fact that the biscuits must be able to survive the long voyage, and that the ingredients were readily available. They wanted nutritional biscuits which were flavoursome as well as, hence the use of golden syrup and the exclusion of eggs and butter which were traditionally used in the cooking of biscuits. The biscuits were then packed into tins. The use of billy tea tins was popular as this kept the biscuits air tight.
Traditional Anzac biscuits are easily made and original recipes have been handed down through generations from mothers to daughters, mother-in-laws to daughters-in-laws etc. The Anzac biscuit came into being approximately 1915. The biscuits were relatively cheap to make ( this was the time of the Great Depression. ) They were non-perishable and did not need refrigeration. The recipe is quick and easy as well so this was an added bonus.
After the famous landing of the Australians and New Zealand Army Corps (Anzacs) in Gallipoli, the biscuits were no longer called ‘Soldier’s Biscuits.’ They were renamed Anzac Biscuits in honour of the brave soldiers who landed on that fateful day which was 25th of April, on the coast of Turkey. That location is now known as Anzac Cove. There are a host of dawn and memorial services held all around Australia on Anzac day to pay homage to the man who fought. But Anzac day would not be celebrated properly without a plate of delicious Anzac biscuits.
It is almost 100 years since the original conception of Anzac biscuits. Yet they are still as popular as they have ever been and proudly grace the aisle of supermarkets all over Australia. But the author knows beyond a doubt, that the best tasting Anzac biscuits are those that you get straight from your own oven. Make some today and experience the biscuits that gave comfort to our boys at home.
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup brown sugar
2 tablespoons golden syrup
125g butter, chopped
1 teaspoon bicarbonate of soda
Preheat your oven to 180°C, less for fan forced ovens. Line 2 baking trays with baking paper. Sift the flour into a large bowl. Stir in rolled oats, coconut and brown sugar. Place butter and golden syrup into a small saucepan over medium-low heat. Stir this until melted. Remove from heat immediately. Combine bicarbonate of soda and 2 tablespoons water in a small bowl. Stir this into golden syrup mixture (the mixture should become frothy). Add immediately to flour mixture and stir until well combined.
Roll your mixture, 1/4 cup at a time, into small balls. This will be relatively sticky. Place 4 biscuits on each baking tray. Flatten the balls allowing room for biscuits to spread. Bake for 15 to 18 minutes or until biscuits are golden. Allow biscuits to cool completely on trays.
You can store your Anzac biscuits in an airtight container for up a few days. These are crispy Anzac biscuits. If you prefer them a little chewy, flatten the biscuits a little less. Enjoy your Anzac biscuits!
Choice mushrooms are marked by a number of characteristics. The term is best applied to wild mushrooms as, in contrast, cultivated commercial varieties lack the flavor and freshness of their wild relatives. Choice wild mushrooms should be evaluated primarily on flavor of the mushroom when prepared and firmness of texture.
Porcini, also known as King Bolete or Boletus edulis, is a remarkably choice mushroom. The flavor is rich and nutty, while the texture is wonderfully firm. Even upon cooking, the flesh does not soften but retains its inherent crispness. The golden red-brown color of the cap is a fine compliment to the buttery flavor and aroma.
The chanterelle, (Cantharellus cibarius) another choice edible wild mushroom, has a unique characteristic flavor. The mushroom is fruity and delicate when dry-sauted. The texture of the chanterelle is slightly chewy, but not rubbery, allowing for the flavor to be savored. Thus both flavor and texture are not by any means consistent in determining choice mushrooms. Each choice mushroom is excellent in its own manner.
Morels, Morchella species, are widely regarded as some of the most choice edible wild mushrooms of all. Their flesh is thin yet firm, and is easily prepared into pieces of perfect shape to either serve alone or accompanying vegetables in a prepared dish. The flavor is rich and meaty.
The shaggy mane, Coprinus comatus, has a light buttery flavor and soft yet succulent flesh, making it a choice edible mushroom.
Meadow mushrooms, Agaricus campestris, have a firm texture and a classic mushroom flavor. The fact that they may be eaten raw as well as cooked adds appeal and makes the meadow mushroom a particularly choice edible.
Choice mushrooms typically have a flavor similar to meat or fish, or have a sweet or savory flavor. Flavor of choice mushrooms should be compliment the vegetables with which the mushrooms are paired and the other dishes alongside which the mushroom dish is served. Texture should be considered in context with accompanying foods. Firm-fleshed mushrooms are best paired with crisp vegetables such as minimally cooked carrots or broccoli while softer fleshed mushrooms should be combined with softer vegetables such as zucchini and onions.
There are no constant or concrete guidelines to choice mushrooms. Different textures are better suited to different flavors, and various flavors are pleasant in different ways. Yet wild mushrooms of rich, earthy flavor and firm texture are generally regarded as choice edibles.
Making your own pizza dough from scratch can be as easy as making s simple loaf of bread. With the exception of maybe yeast and cheese, I would imagine that most kitchens have all the utensils and the ingredients necessary to make their own pizza at home; and if you make your own bread, then you probably have yeast as well.
I have one basic pizza dough recipe that I use for all the pizzas that I use for my family; I will just tweak it some, with different herbs and seasonings that I add with the last cup of flour, depending on the pizza made and how I feel at the time of making pizza. The recipe is:
1 cup of lukewarm water (on the warmer side)
1 package, or 2 teaspoons yeast
2 tablespoons sugar
2 tablespoons margarine or shortening
1 teaspoon salt
3 cups flour
Dissolve yeast in the warm water, and let sit for about 5 – 10 minutes. Add sugar, margarine or shortening and 1 cup of flour. Mix well. With the second cup of flour also add the salt. (I always had better luck with my yeast dough if I didn’t add to salt to yeast mixture too soon.) Mix as much of the third cup of flour in as you can before turning out onto a well floured surface, and then knead the rest of the flour in. Place dough in a well – greased bowl and let rise until double. Punch air out of dough; it is now ready for the pan.
Roll your dough out as thin as you like. I usually have to make two pizza dough because my wife and one son likes thin crust, and two of my boys and I like thick. It’s a personal choice. Lightly grease the pan that you are going to bake your pizza in. I always use a cookie sheet, but some people prefer the roundness of their pizza; in which case you will need a pizza pan. Again, it’s a personal choice. It won’t change the taste of your pizza any.
Every once in a while, if I want a special treat for the family, I will take string cheese and pull it into four equal strings, then roll this into the edges around the pizza. It’s an easy way to have stuffed crust pizza.
This is jut a basic pizza sauce, but is very flavorful and goes well with just about any toppings you choose to put on your pizza.
cup olive oil
1 small onion finely chopped
1 garlic clove, minced
1 celery stalk finely chopped
1 carrot peeled and grated
– teaspoon salt, depending on personal taste
Fresh ground black pepper to taste
1 large can crushed tomatoes
2 bay leaves
Heat oil over medium heat, and then add vegetables (not the tomatoes). Saute this until all of the vegetables are cooked and soft; about 10 – 15 minutes. Add the tomatoes and bay leaves and continue simmering until sauce becomes thick. It is now ready for your pizza.
While my sauce is cooking, I prepare my toppings. Always we have sliced olives, and always we have diced bell peppers. Because of their fat content I don’t use pepperoni or salami much, but my family likes it when I brown extra – lean ground beef and add that; left – over roast works well also. For my cheese, I always use Mozzarella cheese that is 2%.
Pizza can be a healthy meal to serve to your family. How healthy will depend on the toppings and cheese that you use.
It is easy to buy pizza bases, but there is nothing quite as satisfying as making a good pizza dough yourself – and it can save you money. This dough recipe is simple to make and uses easy blend yeast to keep time and fuss involved to a minimum.
* 2 cups of strong, plain flour – ideally type 0 or 00
* 1 sachet of easy-blend dried yeast
* 1/2 teaspoon of salt
* 3/4 cup of tepid water
* 2 tablespoons of olive oil
You will also need:
* A large bowl
* A large spoon
* A flat surface or large chopping board
* Flour, for dusting the board
* A clean tea-towel
* A little more olive oil
* A rolling pin
In the large bowl, mix the flour, salt and yeast together. Make a well in the centre of the flour mix, and slowly add the water and oil to it. Using the large spoon, slowly draw the flour mix into the wet ingredients until you have a rough dough.
With your hands, rub the dough in the bowl to make sure you’ve picked up all the flour in the mix, and then transfer to a lightly floured board. Use your hands to knead the dough for about ten minutes, until it feels smooth and supple.
Pour a little olive oil into the bowl you used for mixing the dough, and then roll the dough in it until it is coated. Cover the bowl with a tea towel and leave to rise in a warm, dark place for an hour, until the mixture has doubled in size.
Transfer the dough back to the floured board, knead again for a minute or two, and then use the rolling pin to roll out for your base of choice.
When rolled out, this dough will make two thin and crispy pizza bases, or one thick, fluffy base, and is suitable for vegans and vegetarians. Cook the base on a large pizza pan or baking tray at 220 degrees Celsius. It will take around 20 minutes for the base to cook, depending on toppings.
Vegans could try pizza Marinara:
Thin and crispy with tomatoes, garlic, olive oil and oregano on top, Vegetarians might opt for a thick base topped with tomatoes, vegetarian mozzarella, char-grilled Mediterranean vegetables, olives, olive oil and basil.
Meat eaters could make a basic Margherita topping of tomatoes, mozzarella, basil and olive oil, and then add ham, mushrooms, and olives.
If you want to boost the flavour of the base, you could try adding dried herbs, garlic or chillies to the other dry ingredients before mixing the dough together.
For a stuffed crust pizza, roll the base out to be larger than your pizza pan or baking tray, line the edges with cheese and fold the crust back over on itself.
Brush a little more olive oil around the edge of the crust just before serving, and top with freshly ground black pepper, chili flakes or hard cheese, as desired.
When it comes to adding heat to dishes, peppers are the perfect ingredient to excite taste buds with bursts of intensity in every bite that can range from benign to over the top extreme. Thanks to selective breeding of specific pepper plant varieties there is a very wide range of peppers available that are rated for their heat using a specific unit of measurement.
The fiery heat that peppers produce comes from a compound known as capsaicin. Capsaicin is located in the white membranes on the inside of the pepper fruit (also known as pods). The heat intensity of a pepper is measured using a unit known as a Scoville. The Scoville rating system of pepper heat was created by pharmacist Wilbur Scoville in 1912.
Through a series of dilutions, pepper heat was tested using a panel of judges who used their own tongues to test the intensity of capsaicin found in a variety of peppers. Although thought to be a little too subjective to be truely accurate, this rating system is still used today though it is now performed using a specific piece of machinery rather than human tongues. Based on the number of Scoville heat units (SHU), the following is a list of the hottest peppers in the world.
The Bhut Jolokia (also known as Naga Jolokia and Ghost Pepper) is the hottest pepper in the world with a SHU rating of 850,000 to 1,050,000. This pepper is five times hotter than the hottest variety of habanero.
Following the Bhut Jolokia in heat intensity is the Dorset Naga with 870,000 to 970,000 SHU, the Red Savina Habanero and Caribbean Red Habanero with 350,000 t0 570,000 SHU, the Habanero chile pepper and Scotch Bonnet pepper with 100,000 to 350,000 SHU, the Jamaican pepper, Thai, Malagueta, and Chiltepin peppers with 50,000 to 200,000 SHU, and the Cayenne, Tabasco, and Aji peppers with 30,000 to 50,000 SHU.
As a comparison, the popular Jalapeno peppers appear in the middle of the list with a rating of only 2,500 to 8,000 SHU. The sweet and mild Bell peppers come in last with a SHU rating of 0.
Peppers are grown all over the world and have been in cultivation for at least 5,000 years. All peppers used today originate from five different species of Capsicum that have been domesticated into the pepper plants grown worldwide. Depending on the species of the pepper plant that they originated from some peppers will produce the effect of a volcano eruption in your mouth, while others will have a sweet and spicy taste. The peppers at the top of the heat list are all varieties of the species Capsicum chinense, which includes all types of Habaneros. Other familiar varieties such as the Cayenne, Jalapeno, and Bell pepper are all varieties of Capsicum annuum.
Intensely hot peppers have earned a special place in a variety of dishes and sauces using recipes that have been specifically made to utilize the heat and unique flavor of these varieties. While not everyone will want to take on a dish that uses an extremely hot pepper, such as the Bhut Jolokia, a little extra heat from a tame chile pepper can make a bland dish taste spectacular.