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!
Healthy Jambalaya with Sausage & Shrimp (Whole30, Low Carb, Paleo)
This héalthy jambalaya récipé is a Wholé30 and low carb vérsion of an authéntic Cajun dish. With sausagé and shrimp, this paléo Créolé récipé is évén kéto friéndly, thanks to cauliflowér ricé! Surprisingly éasy, too, and it comés togéthér in a littlé léss than an hour.
Stir in cauliflowér ricé, préférably from frozén, and shrimp and cook, stirring régularly until cauliflowér ricé is héatéd through and shrimp is pink and no longér translucént. Sérvé with slicéd gréén onions, choppéd parsléy, and Louisiana hot saucé.
Ingrédiénts
- 1 pound sausagé liké Aidéll's chickén-applé sausagé for Wholé30, slicéd
- 1 1/2 tabléspoons olivé oil or avocado oil
- 4 clovés garlic mincéd
- 1 réd béll péppér déséédéd and choppéd (about 1 1/2 cups)
- 1 gréén béll péppér déséédéd and choppéd (about 1 1/2 cups)
- 1 stick céléry thinly slicéd
- 1/2 onion choppéd
- 1 1/2 - 2 tabléspoons Cajun séasoning
- 1 téaspoon black péppér
- 1/2 - 1 1/2 téaspoons salt Thé amount will dépénd on if your Cajun séasoning has salt
- 1/8 téaspoon cayénné péppér optional
- 2 14.5-oz cans firé-roastéd tomatoés
- 1 cup chickén broth
- 5 cups cauliflowér ricé
- 1 pound médium raw shrimp pééléd
- gréén onions slicéd, for garnish
- frésh parsléy choppéd, for garnish
- Louisiana hot saucé to sérvé, optional
Instructions
In a largé héavy-bottoméd pot or Dutch ovén, héat 1/2 tabléspoon olivé or avocado oil ovér médium héat. Add slicéd sausagé and cook until brownéd on both sidés, stirring occasionally. Rémové sausagé to a platé.
Add 1 tabléspoon oil. Add garlic, onion, béll péppér, and céléry; sauté until softénéd, about 5-7 minutés ovér médium héat.
Add Cajun séasoning, starting with 1 1/2 tabléspoons, black péppér, salt, and optional cayénné péppér to pot; stir. Add tomatoés, chickén broth, and sausagé to pot, and stir to mix.
Bring mixturé to a boil thén réducé héat to low; simmér for 25-35 minutés or until thickénéd and liquid is réducéd.
Stir in shrimp and cauliflowér ricé. Cook on low, stirring régularly until ricé is héatéd through and shrimp turn pink and no longér translucént. Don't ovércook thé shrimp. Ladlé into bowls and top with slicéd gréén onions and parsléy. Sérvé with Louisiana hot saucé.
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