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How to reduce credit card debt

Nadzal — Thu, 13 Nov 2008 00:52:32 +0000

“Reduce credit card debt and eliminate it before it assumes a horrifying shape” – This is really the gist of the story. So, how do you reduce credit card debt? Well, you reduce credit card debt by preventing it from increasing and by paying off what it is currently. Simple, isn’t it?

Not really. If it was that simple to reduce credit card debt, then we wouldn’t have had so many people with credit card debt related problems. We would have been able to reduce credit card debt problems and finally eliminate them (or reduce them significantly). There are all kinds of advice available on how to reduce credit card debt, but still nothing much seems to change. The problem still seems to persist and in fact, worsen. However, it’s not that difficult to reduce credit card debt. As we just said, there is a lot of advice available on how to reduce credit card debt and the only thing you need to do is put that advice, on how to reduce credit card debt, to practice in real life. Well, no one but you will benefit if you reduce credit card debt.

So the first step to reduce credit card debt is to prevent it from taking dangerous proportions. The 2 most important ways of implementing this step are – balance transfers and use of cash.

Balance transfer is often treated as the number one measure to reduce credit card debt. This is really something that can help reduce credit card debt by slowing down the pace at which your credit card debt is getting built. It also provides you relief in terms of the APR being 0% for initial 6-9 months (and hence helps reduce credit card debt faster). To reduce credit card debt using this mechanism, you need to transfer your balance from your current credit card(s) onto another credit card that has a lower APR than your current card. Thus you reduce credit card debt by preventing it from increasing so rapidly.

The other preventive measure to reduce credit card debt is to use cash instead of card (as such, hard earned cash is difficult to get out of pocket as compared to just a credit card). So you reduce credit card debt by not adding more to it. That is the simplest way to reduce credit card debt.

However, you can reduce credit card debt only if you stick to your resolution to reduce credit card debt; otherwise it will fail miserably.

Ps: Today, we not talking about recipe like tiraimisu. But we talk about how we can reduce our debt to buy more delicious cake!

A problem called Credit Card Debt?

Nadzal — Fri, 07 Nov 2008 01:00:50 +0000

A problem called ‘Credit Card Debt ‘

Credit cards are no more a luxury, they are almost a necessity. So, you would imagine a lot of people going for credit cards. In fact, a lot of people posses more than one credit cards. So, the credit card industry is growing by leaps and bounds. However, the credit card industry and credit card holders are posed with a big problem called ‘Credit Card Debt’. In order to understand what ‘credit card debt’ actually means, we need to understand the workflow associated with the use of credit cards as such.

Credit cards, as the name suggests, are cards on which you can get credit i.e. make borrowings (your credit card debt). Your credit card is a representative of the credit account that you hold with the credit card supplier. Whatever payments you make using your credit card are actually your borrowings that contribute towards your credit card debt. Your total credit card debt is the total amount you owe credit card supplier. You must settle your credit card debt on a monthly basis. So, you receive a monthly statement or your credit card bill which shows your total credit card debt. You must pay off your credit card debt by the payment due date failing which you will incur late fee and interest charges.

However, you have the option of making a partial (minimum) payment too, in which case you don’t incur late fee but just the interest charges on your credit card debt. If you don’t pay off your credit card debt in full, the interest charges too get added to it. So your credit card debt keeps on increasing, more so because the interest rates on credit card debt are generally higher than the interest rates on other kind of loans/borrowings.

Further, the interest charges add on to your credit card debt each month to form the new balance or the new credit card debt amount. If you continue making partial payments (or no payments) the interest charges are calculated afresh on the new credit card debt. So you end up paying interest on the last month’s interest too.

Thus your credit card debt accumulates rapidly and soon you find that what was once a relatively small credit card debt has ballooned into a big amount which you find almost impossible to pay. Moreover, if you don’t still control your spending habits, your credit card debt rises even faster. This is how the vicious circle of credit card debt works.

The Benefit from Credit Card Debt Consolidation

Nadzal — Sun, 02 Nov 2008 00:54:49 +0000

What do you think about the benefits from Credit card debt consolodation?

‘Credit card debt consolodation’ seems to be the most talked-about term in the world of credit cards. It’s true that credit cards have been very useful and convenient for us and we, in fact, treat the credit cards as a necessity. However, with every good you have evil too. In the world of credit cards, ‘Credit card debt’ is that evil and ‘Credit card debt consolodation’ is often regarded as a medicine for treating credit card debt.

Anyone who has read any newspaper articles on ‘Credit card debt’ would already know what credit card debt consolodation is. However, just for the benefit of others, credit card debt consolodation, in simple terms, is the process of consolidating debt which you hold on various high APR credit cards onto just one low APR credit card. Thus, the main benefit of credit card debt consolodation is realised in terms of APR reduction (and hence reduction in credit card debt growth rate). This is touted as the most important benefit (and sometimes the sole benefit) from credit card debt consolodation. However, credit card debt consolodation comes with few more benefits as well. Some of these credit card debt consolodation benefits are widely publicised by the credit card suppliers and some not so much:

1. Initial APR: As mentioned above, lower APR is the biggest benefit from credit card debt consolodation. Since credit card debt consolodation is used by credit card suppliers as a tool to attract consumers, they generally offer a 0% APR for a initial period of 6-9 months of you joining their credit card debt consolodation programme i.e. first few months after you get the new credit card.

2. Standard APR: Lower standard APR (i.e. the long term APR) is the other important benefit from credit card debt consolodation. Though not all credit card suppliers offer a lower standard APR with credit card debt consolodation some do design credit card debt consolodation programmes with good standard APR. These credit card debt consolodation programmes offer a trade-off between initial and standard APR rates.

3. 0% on purchases: This is another common benefit from credit card debt consolodation. The 0% interest (or some lower percentage) on purchases is offered as an incentive for credit card debt consolodation. This credit card debt consolodation benefit is again applicable only for a short initial period.

4. Easy management: This credit card debt consolodation benefit is not as discussed as others. However, one benefit of credit card debt consolodation (from multiple to single credit card) is the fact that you need to track and manage a lesser number of credit cards.

5. Other benefits: The credit card debt consolodation exercise might bring you some more benefits in terms of rebates, discounts and reward points (especially if you move to a co-branded card as part of credit card debt consolodation)

I love to Eat Tiraimisu!

Nadzal — Sat, 18 Oct 2008 03:27:03 +0000

Tiramisu includes Mascarpone cheese, raw eggs, sugar, coffee, ladyfingers, liquor and cocoa. Heavy cream may be used instead of Mascarpone cheese. This desert is very rich and melt in the mouth and has a fancy taste. The cake is perfect for a special occasion instead of traditional cake. You will be surprised how easy it is to make and how many compliments you will get from your guests or family. The most important and exciting part - no baking. Desert requires 30 minutes to prepare + 3 hours in the fridge before serving.

Did you know how to made something from Tiraimisu? Go here to learn the recipe : Tiraimisu

Did you know how to make Good Salad?

Nadzal — Tue, 14 Oct 2008 00:22:49 +0000

Just follow this only if you want to make Good salad..

1 head of romaine lettuce, cut into bite size pieces
1/4 spanish onion, grated
1 cup carrot, grated
2 stalks of celery, chopped
1 green pepper, sliced in circles
3 tomatoes, wedged
1 cucumber, thinly sliced
1/2 lb. extra firm tofu, cubed
handful raisins
handful sesame seeds
Toss the above vegetables together and coat lightly with avocado-based dressing.

This is a filling, nutritious, high protein salad. This salad deserves the position of being a main course, not an entree.

Ps: Just give a try. I believe its crunchy and delicious!

What kind of Pizza You Love to Eat?

Nadzal — Thu, 09 Oct 2008 13:21:02 +0000

Just asking you, did you love to eat pizza?

You Eat Red Apples?

Nadzal — Wed, 08 Oct 2008 01:25:29 +0000

What kind of apples you love to eat?

Ps: Its shiny apples right? I love to eat red apples. How about you guys? Its good for your diet girls.

Did you love to eat Frying Tofu?

Nadzal — Sat, 04 Oct 2008 13:18:27 +0000

Every time I order food in a restaurant, I would always look at the menu and include a serving of a bean curd recipe. Tofu, also known as bean curd is a food of Chinese origin. I am a tofu lover for the simple reason that it satisfies my carnivorous cravings. I am not a vegetarian yet, but I am careful and wary of my meat intake. Thus, tofu has been my meat substitute for many years now. The search for my ultimate tofu recipe has never stopped.

Tofu is made by coagulating soy milk, and then pressing the curds formed into blocks. Tofu, on its own has a very little flavor or smell, so it can be used either in savory or sweet dishes, it can be seasoned or marinated, depending on the dish requirements.

Tofu is low in calories and has no saturated fat. It contains beneficial amounts of iron, especially needed by women of child bearing age and those in the premenopausal stage. Depending on the production and the kind of coagulant used in producing the tofu, it may contain high amounts of calcium which is very important to bone development and maintenance. Tofu has significant contents of magnesium which is important to athletes. Tofu, also contains soy isoflavones, which duplicates natural human estrogens and may have a variety of beneficial and harmful effects, depending on quantities consumed.

There is a wide variety of tofu available in both Western and Eastern markets. Tofu production are classified into two categories. It is either the fresh tofu which is made directly from soy milk and the processed tofu, which is produced from fresh tofu.

Fresh tofu are produced into three different varieties: The soft/silken tofu which is also known as “soft tofu” or “smooth tofu.” In Japan, it is called the “silk-filtered tofu” and the Koreans call it “pure tofu”. Another variety of soft tofu is called the tofu brain. It is often eaten as dessert, because of its very soft texture, it could not be eaten with chopsticks and instead a teaspoon is used.

The Asian firm tofu also known as “cotton tofu” in Japan still contains a great amount of moisture. It has the firmness of raw meat but springs back readily when pressed. The texture of the inside of this tofu is similar to that of a custard. The skin of this firm tofu is more resilient to damage than the inside.

The Western firm/dried tofu is extra firm with the least amount of moisture. It has the firmness of fully cooked meat and a rubbery feel. When sliced thinly, this kind of tofu can be crumbled easily. Western firm tofu is milled and molded after the pressing and formed flat and sliced into long strips with a cross section. It resembles loose cooked noodles and can be served cold for stir-fried.

There is a need to preserve the fresh tofu, thus the tofu had to be processed in different ways to achieve unique textures and flavors. One method used in preserving fresh tofu is fermentation. A classic example of fermented tofu is the pickled tofu. It is cubed tofu that have been allowed to fully air-dry under hay and slowly fermented from aerial bacteria. It is then soaked in salt water, Chinese wine, vinegar and minced chillies or in a unique mixture of whole rice, bean paste, and soybeans.

Another fermented tofu is the stinky tofu. It is a soft tofu that has been fermented in vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses and are described by many as rotten and fecal. This tofu is fried to a crisp, usually served with soy sauce, sweet sauce and/or hot sauce.

The flavored tofu was innovated to preserve the fresh tofu. Sugar, fruit acids, and flavorants are mixed directly into curdling soy milk while the tofu is being produced. The product is what we call the sweet dessert tofus which include the peanut tofu, almond tofu, mango tofu, coconut tofu. These sweet tofus have the texture of silken tofu and are served cold.

Another famous flavored tofu is the Savory Egg Tofu often called the “Japan Bean Curd”. Whole beaten eggs are filtered and incorporated into the soy milk before the coagulant is added. The infusion of egg makes the tofu to have a fuller texture and flavor than a silken tofu.

Frying is the easiest method of preserving fresh tofu. All forms of tofus could be fried, except for the softest tofu. Thin and soft varieties are deep fried in oil until they are light and crispy. Asian firm tofus and dry tofu can be cut into bite-sized cubes or triangles and deep fried until golden and crisp. This maybe served with sauces or maybe cooked longer in sauce. This is also best added to hot pot dishes.

Frying, as a method of cooking tofu is my favorite. Fried tofu is very versatile. I have been adventurous and experimental especially with sauces and side dishes. My favorite vegetables complement the tasty tofu. It could be served with a wide variety of other foods. I have to remind you though, be choosy with your choice of cooking oil.

Did you Love Green Salad?

Nadzal — Fri, 03 Oct 2008 02:12:49 +0000

Did you know how to make simple salad? If you don’t know, here the simple green salad. I hope you can learn it and enjoy it!

A good dinner is never complete without fresh green salad. Here is my version of a simple green salad that is cheap but complete. It takes approximately 15 minutes to prepare:

Ingredients:

6 cups torn pieces of iceberg and/or romaine lettuce
2 small tomatoes, cored and cut into wedges
1 medium-size cucumber, peeled and sliced
1 medium-size sweet green pepper, cut into rings
4 ounces feta cheese, crumbled
for the dressing:
2/3 cup olive oil
3 tablespoon red wine vinegar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground pepper

Just follow this simple procedure:

Toss together lettuce, tomatoes and cucumber in a serving bowl. Top with green pepper rings and feta cheese. Set aside. Whisk together all the ingredients for the salad dressing. When ready to serve, toss salad with the dressing. Makes 6 to 8 servings.

Credit to jocyclarke

Ps: So, what do you think about this salad?

I Love Corn Syrup!

Nadzal — Tue, 30 Sep 2008 15:44:22 +0000

Did you know why anyone love Corn Syrup??

It’s almost impossible anymore to pick up an item in the grocery store and not find some form of corn syrup listed among the ingredients. Corn syrup, high-fructose corn syrup, corn syrup solids, glucose syrup, and fructose are all forms of corn syrup or its derivatives. What is this love affair manufacturers have with corn syrup? Is it just a sweetener or does it serve other purposes as well?

Answers.com describes the many places you will find corn syrup: “Corn syrup is one of several natural sweeteners derived from corn starch. It is used in a wide variety of food products including cookies, crackers, catsups, cereals, flavored yogurts, ice cream, preserved meats, canned fruits and vegetables, soups, beers, and many others. It is also used to provide an acceptable taste to sealable envelopes, stamps, and aspirins. One derivative of corn syrup is high fructose corn syrup, which is as sweet as sugar and is often used in soft drinks. Corn syrup may be shipped and used as a thick liquid or it may be dried to form a crystalline powder.”

Corn syrup consists mainly of glucose. It is only about 75% as sweet as table sugar (sucrose), which is about a 50-50 mix of glucose and fructose. Because corn syrup lacks the full sweetness of sugar, it is often paired with high-fructose corn syrup (HFCS), which has a fructose-to-glucose ratio that is almost identical to sugar. Often HFCS is used alone as a sugar substitute.

What other roles does corn syrup play besides that of a sweetener? One purpose is as a thickening agent, such as in relishes. Another is as a humectant (moistener), extending the freshness and shelf life of baked goods and other products. Additionally, it does not crystallize as easily as sugar, making it preferable over sugar for frostings and jams. It also helps keep the ice crystals off ice cream and other frozen desserts, makes jam taste fresher, and provides a sweet balance to sour ingredients.

All of these reasons are great for food manufacturers-they are able to manufacture foods that taste fresher, last longer, and are cheaper to make than foods with sugar in them. Why? Because corn is cheaper than sugar in the United States. (Perhaps you’ve noticed just how expensive sugar is on a recent trip to the grocery store.)

Why is corn cheaper than sugar? Government subsidies and tariffs. The U.S. government has placed high tariffs on imported sugar and massively subsidizes the U.S. corn industry. There is no free market economy at work here; it has been highly tampered with. Guess who benefits? The big guys in the corn industry, who just happen to make massive campaign contributions, but that is another story.

Many people are quick to blame the current obesity epidemic on the prevalence of corn syrup and HFCS in the American diet. This is in part due to a scientific paper written in 2004 by Barry M. Popkin, a nutrition professor at the University of North Carolina at Chapel Hill, and George A. Bray, a professor of medicine at the Pennington Biomedical Research Center in Baton Rouge, Lousiana, which noted a remarkable surge in obesity in Americans that paralleled an increased use of HFCS by food manufacturers. However, in a July 2, 2006 NY Times article entitled “A Sweetener with a Bad Rap” Popkin was quoted as saying “It was a theory meant to spur science, but it’s quite possible that it may be found out not to be true. …I don’t think there should be a perception that high-fructose corn syrup has caused obesity until we know more.”

It is more accurate to say that Americans are consuming much more “sugar” (including corn syrup and HFCS) than a generation ago. Soft drink consumption alone has quintupled since 1980, and it is difficult to find a soft drink in America that is not sweetened with HFCS. Most consumers are likely unaware of how much corn syrup they really consume. As Americans continue to cook less at home and eat more prepared food, they are consuming more foods that even a generation ago did not contain any or at least as much corn syrup and HFCS. A manufacturer may add corn syrup to its product for a reason other than sweetening, but the result is still higher amounts of sugar and calories, and that is what fuels obesity.

For a more thorough discussion of the history and manufacturing of corn syrup, see www.answers.com/topic/corn-syrup.

My advice: If you want to know more about corn syrup and want to learn anything about that, go and read more at this articles too.

Soy Food Part 2

Nadzal — Sat, 27 Sep 2008 15:59:56 +0000

The Soy Conundrum History

Behind every glory trails its shadow, especially when it comes to food and drugs. As the FDA-approved claim began to splash across soy-related cartons, bottles and packages of all kinds, concerns arose almost simultaneously regarding particular components in soy products, particularly the soy isoflavones daidzein and genistein. These chemicals, available over the counter in pills and powders, are often advertised as dietary supplements for women to help them lessen symptoms of menopause, primarily hot flashes. Some researchers say that isoflavones are phytoestrogens, a weak form of estrogen that could have a drug-like effect on the body. Some studies suggest that high levels of isoflavones might increase the risk of cancer, particularly breast cancer. The National Center for Toxicological Research (NCTR) is conducting a long-term multi- generational study of rats and their relationship to the soy component genistein. Early data suggests that genistein alone may prompt growth of breast tissue in males. However, some studies show just the opposite—that under certain conditions, soy may help prevent breast cancer.

Furthermore, some studies dating back to the late 50’s link our soy culprits, daidzein and genistein, to thyroid disorders such as goiter.

A 1997 study published in Biochemical Pharmacology supported these earlier studies. The National Institutes of Health is also sponsoring a long-term study on the safety of soy infant formula. Young adults who consumed soy formula as infants will be compared to young adults who consumed milk-based formulas as infants. An earlier study published in 1997 in the medical journal The Lancet showed that infants consuming soy formula have significantly higher levels of phytoestrogens in their blood stream than women receiving soy supplements for menstrual cycle disturbances. These levels may cause toxicological effects, as infants receive higher doses of soy and isoflavones than anybody because it is their only food. On the flip side, the American Academy of Pediatrics has published guidelines showing that in some cases, soy protein-based formulas are “appropriate for use in infants” when cow’s milk is not an option.

Clearly, these indirect (and sometimes direct) squabbles can (and will) go on and on. Soy, like every other food and drug can be picked apart and studied in endless scientific permutations.

Every dietary health claim that has ever been published had resulted in controversy. Let’s not forget the “incredible edible egg!” Because all foods are complex alliances of chemicals that can be beneficial for many people in many situations and harmful to others when used inappropriately, every food is going to have its dark side. And this is the precise crux of most scientific food dilemmas.

Ps: Believe me, i afraid is she have breast cancer..

Soy Food Part 1

Nadzal — Wed, 24 Sep 2008 15:57:09 +0000

Soy Foods and their Benefits

In almost every coffee shop, soy milk is now a viable option for lighteningSoy products and your health up your coffee. It’s no longer necessary to shop at esoteric health food stores to buy a pack of tofu, ready-made tofu burgers, nuggets and soy cheese. Think back a few years. Was this cornucopia of soy products so readily available five years ago? Okay, maybe for Californians and New Yorkers. For the most part, the fact that grocery stores are setting aside entire sections, especially for organic foods, is a relatively new phenomenon. Maybe Americans are starting to become more conscious of their health. WE will examine the soy bean: its merits and its controversy.

Believe it or not, soy has been one of America’s top cash crops for years, though used mostly to feed livestock. However, that is changing. U.S. retail sales of soy foods have increased by several billion dollars between 1992 and today, and sales are projected to continue increasing. This is due in part to a 1999 FDA approved soy protein health claim.

The FDA determined that diets with four 6.25-gram installments of soy daily can reduce levels of low-density lipoproteins, also known as the bad cholesterol that clogs blood vessels, by as much as 10 percent. As with other FDA-approved foods of the past (such as oat bran), consumers now have tangible scientific evidence on the benefits of soy protein that will help them make informed choices. Vegetarians and health enthusiasts have known and regarded soy protein as a healthy alternative to animal-based products for some time now. Asian cultures have been using the soy bean in several fashions for centuries.

Soy milk in particular is also proven a good alternative to those of usSoy Protein Foods who are lactose-intolerant. It is an incredibly malleable food; you can steam it, drink it, dice it, grill it and fry it. If seasoned and cooked well, soy can shape shift (and taste shift) into almost anything. Though the explosion of soy may seem a new American phenomenon, Americans have been enjoying the benefits of soy for quite some time now. According to the United Soybean Board, soybean oil accounts for 79% of the edible fats used in the U.S. Commercial mayonnaise, margarine, vegetable shortening and salad dressing all utilize high amounts of soybean oil. That is just one of the many faces of soy. Here are a few others

Tofu is made from cooked and pureed soybeans processed into a custard-like neutral flavored cake. It can be grilled, stir-fried, mixed into “smoothies” or transformed into a cheese substitute.

Soymilk is the name marketers use for soy that has been made into a beverage. It is produced by grinding dehulled soybeans and mixing them with water to form a milk-like liquid. It can be consumed as is or used in recipes as a substitute for cow’s milk.

Soymilk is often fortified with calcium and comes in a rainbow of flavors like vanilla, chocolate, strawberry and coffee.

Soy flour is made by grinding roasted soybeans into a fine powder. The flour provides protein for baked goods and can be used as an egg substitute in products because of its moisture. You will also find it in cereals, frozen desserts and pancake mixes.

Tempeh is made from whole cooked soybeans and formed into a chewy cake. It is mostly used as a meat substitute.

Textured soy protein is created from defatted soy flour, which is compressed and dehydrated. It is most commonly used as a meat substitute or as a filler in dishes like meatloaf.

Miso is a fermented soybean paste used for seasoning. It is also used in soup stock.

Soy protein is also found in many “fake meat” products such as soy sausages, burgers, franks, cold cuts as well as soy yogurts and cheese, all of which are used as substitutes. Since not all foods that contain soy ingredients fulfill the conditions of the health-claim, it’s best to check the labels to see if what you’re about to buy is making a meaningful contribution to your health.

To be continues..