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There are many of us who believe that we have a strong sense of humor and love a good laugh. However, how many of us actually do that? Just let out a giggle or bellow a laugh straight from the very center of our soul? Well, I've seen children do it as they speed through the jungle gym playgrounds in the parks and perhaps a hint or two of laughter which runs through the halls of a high school. Yet, it seems as though the older we get, the less we indulge in this sacred art of happiness.
I remember my mother once saying that as soon as I lazily open up one eye in the morning, I should right away put a smile on my face and laugh. It just completely changes how you feel right from the very morning. And for any of us that have seen "The Secret" we know that our mind has the incredible power to draw to us that which we set forth through our very intentions.
Aside from having an amazing effect for the overall health, happiness and relationships, here are some more benefits of laughter which have been scientifically proven to be accurate (from a blogI have on my site):
Laughter aids breathing by disrupting your normal respiration pattern and increasing your breathing rate. It can even help clear mucus from your lungs. Laughter is also good for your heart. It increases circulation and improves the delivery of oxygen and nutrients to tissues throughout your body.
A good laugh helps your immune system fight off colds, flu and sinus problems by increasing the concentration of immunoglobulin A in your saliva. And it may help control pain by raising the levels of certain brain chemicals (endorphins). Furthermore, it is a natural stress reliever.
But how can something like laughter help in the case of athritis? Here is an excerpt from an online article (Laughter a good medicine for athritis by Jeff Nesmith Cox News Service):
In a telephone interview, Becky Callicoatte recalled a pivotal event in her 30-year battle with rheumatoid arthritis. "It was of those days when the pain was just terrible," she said, "and finally, I was so desperate that I said to my husband, `Why don't you just go ahead and put me in a nursing home.'" He immediately replied, "I would if I could afford it."
She knew he was joking and the remark struck her as funny at the time. She noticed immediately that the pain eased with her laughter.
"After that, I started watching old television comedies and a friend of mine in Houston would mail me cartoons out of the newspaper to make me laugh," Callicoatte said. "Anything to just take my mind off of it."
But Dr. William Fry, an emeritus professor of psychiatry at Stanford University Medical School and a pioneer researcher in the physiology of humor and laughter, says Callicoatte may have been doing a lot more than taking her mind off of her pain.
"A lot of the pain you experience with arthritis has to do with muscle spasm," Fry said. "In response to pain in the connective tissue -- in ligaments, cartilage and so forth --surrounding muscles try to pull away from that pain, to get away from it." This secondary level of pain is overlaid onto the initial arthritis pain, Fry said. "Laughter is a spasmodic process," he said. "Muscles are contracting, relaxing, contracting, relaxing and so forth."
This tends to override other muscle spasms, Fry believes. "When you are laughing, muscles that are not involved in the laughter activity usually go into a more flaccid state," he said.
The Searle-Arthritis Foundation program, entitled Taking Control of Arthritis Pain, is straightforward. There's nothing magic about the techniques being offered and participants are cautioned that the program is not intended to supplant their medical care.
However, they are told that pain often occurs in a cycle. People who hurt lose abilities and become depressed and stressed, which leads to more pain. "Although pain is a physical symptom, you can actually use the power of your mind to help manage it," a workbook used during the "Taking Control" sessions states. Then it lists techniques such as distraction, controlled muscle relaxation and guided imagery in which the patient concentrates on positive memories or pleasant experiences.
The power of our mind and body is an incredible force. So smile and let out a laugh and watch as your day brightens up | |
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Site Owner Posts: 851 |
You are so very right ! | |
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-- Keep on cooking real memories are made in the kitchen - Melinda Winner
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Member Posts: 160 |
Attitude is everything, and laughter, makes things lighter, for sure! One thing about it, as we age, we tend to lose, our "giggles"! My youngest sons, nickname, is giggles! He laughes at everything! He's so funny! And you can't help but love being around him! Its contageous! Find laughter in something today, if not...YOURSELF...tee hee! | |
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Member Posts: 537 |
I think it is so cool that A good laugh helps your immune system fight off colds , wow ! good post angel | |
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Member Posts: 537 |
What a cute nickname rickyracer giggles, that should be my name | |
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Member Posts: 256 |
Nicely put , So lets all read the captons and get a big laugh . Hey Angel. Nice to meet you . | |
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-- Baker Man !
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Member Posts: 33 |
Kudos laugh much it | |
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-- StealthScout
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Member Posts: 33 |
it is good 4 the soul | |
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-- StealthScout
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Member Posts: 227 | my world is all about laughter. If I did not laugh I would cry . good advise | |
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Member Posts: 392 |
nice post | |
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Member Posts: 436 |
good post I enjoyed reading this | |
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Member Posts: 232 |
very interesting good post I enjoy people who can laugh and have fun in spite their pain great great advise | |
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-- Midnight Baker
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Member Posts: 232 |
Your Mother had taught you right | |
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-- Midnight Baker
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Member Posts: 183 |
we could all use this advise laughter is great for all that ails | |
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Member Posts: 227 |
I have to tell you i have been laughing four days. the best i felt in years thank u fr sharing | |
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Member Posts: 467 |
very ice story i love possitive people | |
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Member Posts: 376 |
Very nice. I love the feeling I get from laughing. Welcome Angel | |
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Member Posts: 370 |
Thanks for sharing , I enjoyed reading this | |
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-- May your life be filled with good friends and good food !
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Site Owner Posts: 851 |
Welcome Angel , we are happy to have you | |
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-- Keep on cooking real memories are made in the kitchen - Melinda Winner
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Member Posts: 467 |
What is the link to your site Angel | |
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c. = cup
T. = tablespoon
tsp. = teaspoon
lb. = pound
lg. = large
Pinch = app. 1/8 of teaspoon
Allemande: one of the four mother sauces. It is an egg-enriched velouté. A velouté is a white stock-based sauce.
Al dente: usually referring to pasta—slight crunch to the bite.
Au jus: the drippings released from meats as they are slow cooked.
Bake: to cook food in the oven, usually with little fat or liquid. Also refers to the cooking of baked goods.
Bard: the process of wrapping meat in a thin layer of fat to retain moisture.
Baste: to pour or spoon liquid over food while cooking.
Béarnaise sauce: an emulsified butter sauce made with egg yolks and clarified butter, seasoned with tarragon, shallots, and vinegar. Usually served with steak.
Béchamel sauce: This is also one of the four mother sauces. It is a white sauce made from a butter and flour roux. There are hundreds of sauces that start with this classic white sauce.
Beurre blanc sauce: a classic French sauce made from a wine and vinegar reduction finished off with butter.
Blanch: to immerse food into boiling water briefly to par cook. The food will then be finished using a second cooking method. This method is also used in the canning process of fruits and vegetables to remove the skins.
Braise: to simmer foods on the stovetop in a very small amount of some form of fat to brown.
Break: usually means a cream sauce has separated during the cooking process.
Butterfly: to cut food in half but not all the way through; when completed, it will resemble a butterfly with open wings and will lay flat on any surface.
Caramelize: to cook food over a fairly high heat until the foods’ natural sugars are fully released, and the food turns caramel in color.
Chiffonade: to roll leafy vegetables and cut into small strips.
Chutney: an Indian condiment made from fresh fruits, vegetables, and spices; usually spicy and sweet.
Confit: usually refers to duck or goose that has been slow cooked in large amounts of fat and stored in the fat until service.
Deglaze: to use liquid to remove the remits of the item cooked in a pan, such as meat, fish, poultry, and vegetables. Wine is usually the first choice for deglazing—some use stocks, broths, and water.
Egg wash: equal parts of water and beaten egg used to brush on baked goods for added color during baking and to seal pastry before baking.
Espagnole: one of the four mother sauces. It is a brown stock-based sauce used to make various other sauces. For example, to make this sauce you could start by using a beef stock and finish with seasonings and slurry.
Fillet: To remove the bones from fish, meat, or poultry.
Ganache: a creamy mixture of melted chocolate and heavy cream used over cakes and desserts.
Julienne: to cut vegetables or any food into small, even strips.
Leaven: the act of rising in baked goods. This usually happens when leavening agents are used such as baking soda, baking powder, potato starch, air, and whipped eggs.
Marinate: to soak foods in a seasoned liquid to enhance flavor.
Mince: The procedure used to chop food in tiny little pieces. This is usually performed with a chef’s knife.
Mirepoix: celery, carrots, and onions that are chopped and used as a soup base and to season other foods while cooking.
Mother sauce: There are four basic sauces that are referred to as mother sauces simply meaning they are the base sauce where many other sauces are created from them. Some believe there are five, the fifth being emulsified sauces such as mayonnaise and hollandaise sauce.
Pipe: This is when you are decorating cakes, cookies, and pastry using a pastry bag and a decorating tip. It is also when you are filling foods with a filling using a pastry bag.
Poach: to cook food in liquid.
Puree: to puree, grind, or mash solid foods to a smooth consistency.
Reduce: to boil liquid to concentrate its flavor and thickening.
Render: to cook down, melt the fat in meat.
Roux: flour and butter or any fat mixed to form a paste. Used to make a base for sauces or stews.
Sauté: to cook food quickly on the stovetop over high heat with little fat.
Sear: to brown quickly over high heat.
Simmer: to cook food over low heat for long periods of time.
Metric Conversion Chart
US Canadian Australian
1/4 tsp 1 mL 1 ml
1/2 tsp 2 mL 2 ml
1 tsp 5 mL 5 ml
1 Tbl 15 mL 20 ml
1/4 cup 50 mL 60 ml
1/3 cup 75 mL 80 ml
1/2 cup 125 mL 125 ml
2/3 cup 50 mL 170 ml
3/4 cup 175 mL 190 ml
1 cup 250 mL 250 ml
1 quart 1 liter 1 litre
Weight
1 ounce 30 grams 30 grams
2 " 55 " 60 "
3 " 85 " 90 "
4 " 115 " 125 "
8 " 225 " 225 "
16 " 455 " 500 " (1/2 kilogram)
Temperatures
Fahrenheit Celsius
32 degrees 0 degrees
212 " 100 "
250 " 120 "
275 " 140 "
300 " 150 "
325 " 160 "
350 " 180 "
375 " 190 "
400 " 200 "
425 " 220 "
450 " 230 "
475 " 240 "
500 " 260 "