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What is a VBAC?

Pronounced Vee-back — Vaginal Birth After Cesarean – When a woman has a cesarean section with one baby and then has a subsequent baby vaginally. It sounds simple enough, doesn’t it? Not in this political and medical climate, it is not.

Forty years ago, the rule was “Once a cesarean, always a cesarean.” In the 1980’s, a swing occurred when obstetricians (OB — doctors who specialize in pregnancy and childbirth) began supporting VBAC. Now, the pendulum is swinging (many believe has swung) the other way with the latest statistics showing the cesarean rate in the U.S. is 31%. Considering the World Health Organization says the cesarean rate should be no greater than 15%, our 31% is atrocious.

Women desiring a VBAC might have to look long and hard to find a provider to attend to their birth. In many places around the country every hospital and every doctor in the area refuse to do a Trial of Labor (TOL) that would lead to a VBAC if successful. Many factors contribute to this refusal including administrative requirements that an OB and anesthesiologist be in-house as a VBAC woman labors. This can be cost prohibited for doctors as it would not allow them to do office hours or spend any time with their families. Another reason for not doing VBACs is the doctor’s malpractice insurance not allowing them; they feel they are simply too risky.

What are the risks of a VBAC? A very small percentage of women will have a uterine rupture is 0.8%. Women who have a rupture of their uterus can have catastrophic consequences such as the baby dying as the mother hemorrhages. Very, very rarely, a mother can bleed to death from the opening of the uterus. However, when the person is you, the risk is 100%. This is why some doctors refuse to do VBACs.

It is recommended that VBACs not be induced (using either prostaglandins or Pitocin) as this seems to cause many of the uterine ruptures. An epidural is not seen as a cause of a rupture, however, so women need not go without pain medication. But, supporters of VBACs highly encourage natural birth as the rupture can often be felt early enough to avoid the tragic consequences of a complete rupture.

Barbara E. Herrera is a Licensed and Certified Professional Midwife in San Diego, California. She supports and attends VBACs regularly, both at home and in the hospital. For more information, click here:

What is a Kitchen?

A kitchen is a place where people prepare meals and cook, it is sometimes use for eating and entertaining guest. Modern kitchens are being built this way to allow people to to eat in, without having to use a formal dining room. Kitchens may be small (kitchenette) or large according to the space you have.

They are made with many designs including L-shaped, U-shaped, Island, Corridor, and with a breakfast nook. When planning to build or remodelling a kitchen be sure to plan for your family needs.

Look for professional contractors to do your remodelling and planning, discuss with him what you want within your budget..

Be sure to review your homeowner’s insurance policy and make adjustments if needed.

Other kitchen types There are other kinds of kitchens found in hospitals, restaurants,schools and army barracks (these kitchens are mostly found in developed countries). These are subjected to strict health laws and periodically inspections by the public health inspectors and must follow strict hygiene regulations mandated by the law. Kitchen in restaurants prepare different kinds of meals for different races and cultures, while kitchens in hospitals prepare meal for various diets including No Salt, Low Salt and diabetics for example.

People all over the world have different taste and so we prepare food according to their taste and culture Kitchens may be small or large according to the space you have and the business you are going to operate. As you remodel your kitchen look for ways to maximize your work areas. Make your sinks and work surface work hard for you so that you can get the most out of them. There should be the least amount of steps between the refrigerator, the sink and the stove.

Technology has brought a change to the way kitchens are run and the way they are built.

Today modern restaurant typically have tiles walls and floors and use stainless steel for other work surfaces (work tables but also doors and fridges and freezers ) because these make it easier and quicker to clean and sanitized ( all kitchens should be clean, mop and sanitized at the end of each shift). All kitchen carry stoves and fridges

Professional kitchen. These have walk-in chillers and walk-in freezers which come with safety doors so that they can be open from the inside if close accidentally. All foods put in storage should be dated and label using the FIFO method first-in first out. The benefits of walk-in refrigerators & freezers provide staff with a large space to keep an excess amount of food. Offering the convenience of wholesale food purchasing which will help businesses save money, time, and energy. Some special appliances are typical for professional kitchen such as large deep fat fryers,steamers steam kettle).

There should be hot and cold water especially in scullery galley(wash up area) where there should be three sinks one for washing, one for rinsing and one for sanitizing, either by a commercial sanitizer and color coded cutting-boards to stop cross Contamination (green for vegetables, white for cheese, yellow for chicken and so on).

There should be a hand sink with soap dispenser and disposable hand towels at the door so that you can wash your hands before you start to prepare any meals.

Angela Ellis is a christian minded person who likes to be helpful to other people, I like to read and always willing to try something new .for more information on the website above visit my website for free tips on remodeling a kitchen for business or home.check me out at



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