What turns a person into a patient?
Have a think about it.
Is it a choice that turns a person into a patient? The choice to hand over power for one's own health to someone else. The handing over of power seems mutually beneficial. It maintains the doctor's status, it means the doctor's customer can abdicate responsibility for healing.
I'd like you to play with this thought for a moment. When you visit a doctor you are a customer rather than a patient.
How does that feel? What do customers do? They go into a shop, have a look round, if they need some advice they ask for it and an expert, or someone who thinks they're an expert, happily gives it. If the salesman is experienced the customer will probably make a purchase. If the salesman is ethical then the customer will be pleased with the purchase and feel they have received value for money. But if they are ignored, or made to wait an unreasonable amount of time, or treated rudely, the customer simply takes their business elsewhere.
What do patents do? They arrive five minutes before the agreed appointment time. They go into the reception. They give their name. They are told to sit in the waiting room. Anything from 20 minutes to two hours later they hear their name called. They try as best they can to describe the problem they want taken away. They are given a piece of paper, which they then have to take to a pharmacy to exchange for drugs, and that's the end of it. The whole process generally lasts less than 5 minutes. If/when the drugs don't produce the desired effect the whole process is gone through again. This is all endured stoically, or stressfully, by the patient who feels powerless to bring about the outcome they desire.
And what exactly is this outcome?
The desired outcome is healing. The desired outcome is freedom from the pain, freedom from the discomfort, freedom from the stress, unhappiness or anxiety; freedom from concern that this is something life threatening.
Although the last time I visited a doctor was around 5 years ago, in my life I've spent many, many hours in doctor's and hospital waiting rooms. In all that time I have never once heard a doctor mention the word 'healing'. I've heard about symptoms and diagnoses; I've taken the latest wonder drug on several occasions filled with hope that this was the miracle I've been waiting for only to have that hope dashed as the miracle made me feel worse than I already did.
The miracle that I'd been waiting for was the realisation that I was responsible for my own health and well-being. Only when this happened did I start to heal. Now I need to make myself clear. Being responsible for your own health does not mean doing your own surgery. It does not mean, selecting the drugs you think you need and buying them from an internet pharmacy. Doctors have valuable knowledge. When I broke my wrist I was very grateful for the knowledge and skills they used to assist my healing. I used their x-ray machines to find out what the damage was. I used their plaster to support my wrist. I used their skills and knowledge and listened to their advice on exercise. But I didn't use their drugs for the pain. I used my own mind to deal with that. And having made that choice the pain was never intolerable and was a useful feedback mechanism to let me know if I was pushing my wrist too fast.
Being responsible for your own health means:
1. Acknowledging there is a physical or psychological problem that you'd like to change.
2. Getting advice from several expert sources, such as... Doctors, Other health practitioners like... Herbalists, Nutritionists, Psychotherapists, Hypnotherapists, Counsellors, Healers, Chiropractors, Past-life regressionists, or Books and of course the internet.
3. Making a choice
Making a choice means going with what feels best to you, and trusting your decision despite pressure from vested interests to follow their particular healing system. I know people who when they have a problem are quite happy to have surgery as soon as possible to get it sorted. I know others who are happy to live with the problem while they explore mind-oriented techniques to see if they can find the emotional cause and release it, thereby healing the problem.
You can even make a different choice every time. There are no rules here, other than to go with what feels right or comfortable to you. Doctors and hospitals are brilliant in emergency situations, but if it isn't an emergency then you probably have some time to consider options. The moment you open your mind up to a different approach to healing you will find that the information you need comes to you in an almost magical way. Coincidences are an indication that you are making the right choices for you.
A selection of self-help books are available on my web site. I particularly recommend The Journey by Brandon Bays.
Michael J. Hadfield MBSCH is a registered clinical hypnotherapist.
You can experience his unique style on a popular range of hypnosis CD's and tapes at http://www.hypnosisiseasy.com Here you can also obtain treatment for a variety of problems and explore his approach to health, healing, and hypnosis.
Article Source: http://EzineArticles.com/
Are my breads, cookies, or cakes baked and ready to come out of the oven yet?
The ability to tell when products are baked seems to cause more consternation than almost any other phase of baking. And of course, it is important. Over baked cookies are dry and hard; under baked bread is soggy. But you can get it right. In this article, we will give you the techniques and pointers for baking your goods to perfection.
Yeast breads
The tendency is to under bake yeast breads. The internal temperature of yeast breads should be 210 degrees and must be at least 185 degrees. The only way to reliably tell what is going on inside that loaf is with a probe type thermometer. Remove the bread from the pan and insert the thermometer through the bottom crust into the center of the loaf.
(If you are going to bake bread and you don't have a thermometer, we strongly recommend that you purchase one. You will need it to test the temperature of the water, the dough, and the finished bread. You can buy one on our site.)
When the bread is done, the crust color will range from a golden brown to a deep brown for artisan breads baked in a hot oven. Breads with a higher sugar content or in a hot oven will tend to brown more rapidly as the sugar caramelizes. If the bread is browning too rapidly, make a tent of aluminum foil and cover the top of the loaf.
In light colored pans, the bottom crust is the last to brown. With a done loaf, the bottom will color even in a light-colored pan.
My mother was a bread baker. She tested doneness by tapping the loaf with her finger--a done loaf will sound hollow when tapped. I don't remember her ever making a mistake. Though she taught me to do the same, I'm not as good as she was. Out of habit, I still tap the loaf but I nearly always follow with a thermometer probe and sometimes the thermometer proves me wrong.
Cookies
If the tendency is to under bake breads, the tendency is to over bake cookies. Take them out just before you think they are done; you won't be wrong often.
My father is a consummate cookie baker. If you ask him what his secret is, he'll tell you: "I don't over bake cookies." The difference between a just right cookie and an over baked one is dramatic.
Make cookies uniform in size. Not only are they more attractive but different sizes of cookies take different times to bake.
Most recipe writers tell you to leave the cookies on the sheet for a minute or two. Cookies continue to bake on a hot baking sheet. Sometimes that's necessary for an easy release but for most recipes, we remove them as quickly as we can.
If the cookies look a little soggy in the middle, then leave them on the sheet for a few minutes and they will firm up.
Most cookies should be gold in color, not brown. Both the amount of sugar and soda in the recipe will affect how fast a cookie browns.
Chocolate cookies represent another challenge: you can't tell if they are browning. If you are baking with a new recipe, bake a few cookies and check them for doneness before baking the entire batch. Chocolate cookies will tend to lose their "wet" look when done.
Many bar cookies will have a dry, shiny crust when done.
Cakes
For most baked goods--but especially cakes--it is best to set the timer for a few minutes less than directed in the recipe-different ovens or even different positions in the oven bake differently. A dark pan bakes more quickly than a light pan. When you find your cake not quite done and continue baking, set the timer for three or four minutes and check again.
A toothpick inserted in the center of the cake will come out clean when done. "Clean" means a few crumbs. If there is wet looking batter clinging to the toothpick, it's not done.
If you don't want to poke a whole in the center of the cake, check for doneness with your finger. There should be some resiliency to the touch and the cake should spring back. When done, the cake will usually have a golden brown color to the top though different recipes will brown more or less quickly.
When done, the cake will tend to pull away form the edges.
Quick Breads
Quick breads are basically cakes in a loaf pan. The same tests that you use on cakes can be used with quick breads. Stick the toothpick or skewer right in the open crack in the center of the bread. The area under that crack seems to be the last area in the loaf to set up.
Incidentally, quick breads release from the pan easier if left to cool for few minutes before removing. Because of the larger mass, a loaf does not continue cooking as quickly as cookies do.
Custard Pies
Custard pies-including pumpkin pies-are a special problem. It takes quite a while for the protein in the eggs to set and make the pie firm. Often, the crust is becoming too brown before the eggs set. If so, cover the crust with strips of aluminum foil to retard further browning.
When a custard pie is done, a knife inserted in the center of the pie will come out clean. If you don't want a cut mark in the center of your pie, use the jiggle test. Pick the pie up with two hot pads or mitts and gently shake the pie back and forth. If done, all but the center should be firm-there will be a little jiggle in the center. The center will continue to cook and firm up after you remove the pie from the oven.
We hope these guidelines help. With practice and observation, you'll soon become very proficient at judging when your bread or cookies are baked to perfection. Your baked goods will then be irresistible.
Dennis Weaver is the general manager at The Prepared Pantry (http://www.preparedpantry.com) with recipes, ideas, and the best selection of mixes and ingredients. Visit the free Bakers' Library for more articles like this, free baking guides, and tested recipes.
Article Source: http://EzineArticles.com/
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