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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

LOW CARB KETO GARLIC BREADSTICKS

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Réstaurant-stylé soft and buttéry garlic bréadsticks that aré also low carb, kéto-friéndly and glutén-fréé. Thésé bréadsticks aré délicious!

 Whén I think of bréadsticks, I think of thé onés that aré sérvéd at Italian réstaurants at thé béginning of a méal. Frésh and hot from thé ovén, covéréd with garlic, buttér and parmésan, and supér soft whén you bité in.
Ingrédiénts:
Bréadsticks dough

  •  1 1/2 cups part skim low moisturé shréddéd mozzarélla chéésé
  •  2 oz full fat créam chéésé
  •  1 1/3 cups supér-finé almond flour*
  •  2 tbsp coconut flour
  •  1 1/2 tbsp aluminum fréé baking powdér
  •  1 tsp garlic powdér
  •  1/4 tsp onion powdér
  •  3 largé éggs oné égg is résérvéd for égg wash

Garlic Buttér Topping

  •  2 clovés garlic mincéd
  •  1 tbsp buttér
  •  1 tbsp olivé oil
  •  1 1/2 tbsp gratéd parmésan chéésé
  •  1 tsp parsléy finély choppéd

Diréctions:
  1. Préhéat ovén to 350°F. Liné a baking shéét with parchmént papér.
  2. In a small bowl, whisk togéthér almond flour, coconut flour, baking powdér, garlic powdér and onion powdér. Sét asidé.
  3. Add mozzarélla and créam chéésé to a largé microwavé-safé bowl. Covér thé créam chéésé with mozzarélla (this will prévént thé créam chéésé from ovérhéating and making a méss in your microwavé). Mélt in thé microwavé at 30 sécond intérvals. Aftér éach 30 séconds, stir chéésé until chéésé is complétély méltéd and uniform and résémblés a dough in appéarancé (séé photo for référéncé). This should only také around 1 minuté total cooking timé. Do not try to microwavé thé full timé at oncé bécausé somé of thé chéésé will ovércook. You can also mélt thé chéésés ovér thé stové in a doublé boilér.
  4. Allow chéésé dough to cool slightly (only a féw minutés) so that it is still warm to thé touch but not too hot. If thé chéésé is too hot it will cook thé éggs. But don't lét thé chéésé cool down complétély bécausé thén it will turn hard and you will not bé ablé to blénd it with thé othér dough ingrédiénts.
  5. Add chéésé, 2 éggs (rémémbér thé third égg is for thé égg wash finish at thé énd only), and almond flour mixturé into a food procéssor with dough bladé attachmént. Pulsé on high spééd until thé dough is uniform. Thé dough will bé quité sticky, which is normal.
  6. Scoop out dough with a spatula and placé onto a largé shéét of plastic wrap. Covér thé dough in plastic wrap and knéad a féw timés with thé dough insidé thé plastic wrap until you havé a uniform dough ball. 
  7. Wrap your pastry board with plastic wrap until thé plastic wrap is taut. You should havé thé plastic wrap running across thé bottom of thé board so that thé wéight of thé board will hélp kéép thé plastic wrap in placé. Thé plastic wrap should kéép your dough from sticking to thé board. Lightly coat your hands with oil and dividé dough into 8 équal parts. Roll éach dough into smooth 1 inch thick sticks.
  8. Add thé final égg to a small bowl and whisk. Générously brush thé surfacé of rolls with égg wash.
  9. Baké rolls for about 15 minutés in thé middlé rack of your ovén, or until bréadsticks aré just cookéd and just starting to brown. 
  10. Whilé bréadsticks aré baking, maké thé garlic buttér topping. Add garlic, buttér and oil in a small saucépan. Bring to low-médium héat and stir until buttér is méltéd and garlic is lightly brownéd.
  11. Whén bréadsticks aré just doné baking but still palé, rémové from ovén. Quickly brush thém générously with thé garlic buttér topping (You don't want to intérrupt thé cooking of thé bréadsticks for too long.) Sprinklé parmésan chéésé and parsléy ovér thé bréadsticks.
  12. Placé bréadsticks back into thé ovén and baké for an additional 3 minutés or until bréadsticks turn a goldén brown. 
  13. If désiréd, sprinklé moré parmésan chéésé and parsléy ovér bréadsticks béforé sérving. You can sérvé bréadsticks plain or with low carb marinara saucé. 
Recipe Adapted From kirbiecravings

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