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Do carpet and allergies go together? Carpets are a great place for micro sized particles to collect. The problem is most carpeting is not maintained well and they are hard to clean. Often we spill things on carpets and don’t dry them which allows mold to begin. Older and thicker carpets are the worst for collecting allergies.

Keep You Carpets Clean

Carpets should be cleaned every 6 months if you suffer from bad allergies. The bedroom is the most important room to keep your carpets clean. Regular vacuuming with a vacuum that has a HEPA filter is good but it is simply not enough. Your carpets should be professionally shampooed every 6 months to eliminate and help keep allergens from building up.

New Carpet and Allergies

New carpet and allergies are most likely caused by chemicals in your new carpet and these should go away after a few days. To avoid this you can air your carpet out before installing it. You may want to have it installed on a Friday of a weekend that you know you will be going away. This way that new carpet smell should be gone when you get back and you can avoid the headaches that go with that new carpet smell.

Area Rugs

If you really like carpet but are afraid of carpet and allergies there is a happy medium. Think about using area rugs instead of wall to wall carpeting. Area rugs are much easier to clean and can be hung outside. Direct sunlight is one of the best methods of getting rid of allergens. Most people who have allergies should be using area rugs in their bedroom at the very least.

Carpet and allergies do not go hand in hand. If you take proper care of your carpeting and select one that is easy to clean and not thick and deep your allergies should not be affected. There are studies that show carpet and allergies are not related as long as the carpet is cleaned and maintained.

By: Steve K Smith

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If you own a boston terrier, you probably know that one of the health issues common to this breed has something to do with the skin. This breed is prone to skin problems and allergies triggered by inhalant, food, contact, fleas and bacteria.

Inhalant allergies are caused by substances such as pollens, dust mites and molds. If the reaction is seasonal, the dog may be affected by inhaling pollens. On the other hand, if the allergy is somewhat year round, your boston terrier is probably exposed to household dust, mold spores and other irritants. With this kind of allergy, your boston terrier will soon start to scratch and bite his body, lick his paws, shake his head and rub his face along the carpet. Feet, flanks, groin and armpits may itch severely while ear flaps may become red and hot.

Bath using shampoos or rinses containing aloe vera, oatmeal and eucalyptus can be done but provides only temporary relief. Drug therapy such as corticosteroids and antihistamines can be used as well as natural anti-inflammatory agents such as Omega-3 and Omega-6 fatty acids. It is also important that the area where the dog spends time is clean and dust-free.

Food allergy is another type of canine allergy. Symptoms include itchy skin, anal itching, shaking of the head, ear inflammations, licking, rubbing the face on the carpet and in some cases vomiting, diarrhea, flatulence, sneezing, behavioral changes or seizures. Food allergy is often difficult to find out. The first step to diagnose the main cause of this problem is to eliminate all possible allergens such as beef, pork, chicken, milk, eggs, fish, corn and preservatives. Feed only homemade diet containing protein and starch. Feed your boston terrier with this diet only for a short period of time. If the symptoms improve, go back to original diet. If the symptoms return, go back to the trial diet and add new ingredient gradually until you discover the allergen. Remember to seek your vet’s advice before starting with the trial diet.

The boston terrier breed may be prone to skin problems and allergies but with proper care and prevention, you never have to worry of these allergies.

By: Richard Cussons

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When I was a kid I think every family in the neighborhood had a cast iron skillet. The skillets were pretty much the same, but the meals that came from them were as diverse as the families. Our next door neighbors were from St. Paul, MN and they fixed Swedish Meatballs in their skillet.

My family came from German and English stock and our meals reflected this heritage. Often my mother fixed German Fries, sliced onions and potatoes fried to a crispy brown. When I try hard I can see the German Fries in the skillet and smell the delicious smell that permeated the house.

When German, Swedish and Europan immigrants came to America some brought their cast iron skillets with them. These skillets accompanied them on the Westward migration. Later, chuck wagon cooks used cast iron skillets, baking pans, and Dutch Ovens to fix meals.

A cast iron skillet seems dated when compared to today’s electric appliances. But cast iron skillets are making a comback and for good reasons. Consider these features.

DURABILITY. Cast iron skillets have stood the test of time. They’re so durable they’ve been passed down from mother, to daughter, to grandaughter.

USABILITY. You may use a cast iron skillet on your stove top, in the oven, over an open fire, on charcoal or gas grill. Better yet, today’s cast iron skillets come with a non-stick coating.

VARIETY. A six-inch skillet is perfect for fixing a meal for one. The larger 10-inch skillet is just right for family meals. Grill pans – skillets with ridges on the bottom – are also available.

COST. You’ll search far and wide before you find a better value. A six-inch skillet costs about $8 and a 10-inch skillet costs about $17,not bad for a lifetime investment. The cost of a grill pan varies, depending on whether the exterior has an enamel coating.

You’ll need to re-season your skillet if you’ve had it for a long time. Lodge, the primary manufacturer of cast iron cookware, says you should wash the skillet in hot soapy water first. Dry the skillet and let it stand on the counter for a few hours.

Next, Lodge says to preheat your oven to 350 degrees. Coat the skillet with solid or liquid shortening. Place the skillet on a jelly roll pan to catch any drips. “Bake” the skillet in the oven for one hour. Turn the oven off and let the skillet cool completely before you open the door. Last, wipe off any residue with paper towels.

Never wash a skillet in soapy water or scour it after it’s been re-seasoned. Instead, rinse the skillet under hot water and swish away food residue with a stiff brush. Make sure the skillet is dry before you put it away. You may also rub the skillet with salt to clean it. Rinse the salt off with hot water.

Over time a dark coating will develop on the bottom of your skillet. Don’t worry, this is exactly what you want. In fact, some professional chefs think this coating gives food extra (and maybe secret) flavor. A well seasoned skillet needs only a coating of baking spray for shortening. Some recipes may not need shortening at all.

I have two skillets, a plain one and a griddle pan. What do I fix in them? A better question would be, “What don’t I fix in them?” Marvelous food comes from these skillets: chunky applesauce flavored with cinnamon, stir-fried onions, peppers, mushrooms, and pea pods, fried brown rice with lots of veggies, chicken scallops with lemon sauce, lean hamburger patties, grilled asparagus with a hint of garlic, and more.

Cooking healthy? Forget those fancy, shmancy pans. Get out the cast iron skillet and fix healthy meals for yourself and your family.

Copyright 2005 by Harriet Hodgson. For more information on her work please go to http://www.harriethodgson.com.

By: Harriet Hodgson

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