Keeping the holiday-flu blues at bay

By SHELDON OSBORNE

THE flu season is here again. Those words are often heard in the international media whenever “winter” rolls around, but for people living in the tropics - in case you haven’t noticed - flu season is year-round.

Here in Trinidad and Tobago, people change the name of the flu on a regular basis to add a little fun to something that is no fun at all! But the fact is, each flu-wave is a mutation of the same flu, and the approaching Christmas season is one of several times each when folks flying in for the holidays will inevitably bring in strains of the flu that most Trinis at home have not been exposed to, and will have little power to resist.

Apart from Christmas, it happens at Carnival, Easter, August, and again in October at the onset of the North-American winter, when those seeking warmth find these shores again – as noted above, all year is flu season here.

Of course, most will agree that the yuletide holiday is one of the worst times to be sick – imagine not having the appetite to partake in all that food, or the energy to make the round s of parties! Not a comforting thought, right?

So naturally, you will want to take every step you can to avoid being infected, and if you are not so lucky, and you get it, you want to minimize the effects as much as possible. Here are some preventative and curative tips to ensure you enjoy a flu-free Christmas:

Tip 1: Stay home if you're sick with the flu.

Tip 2: Avoid close contact with people who are sick with the flu.

Tip 3: Wash your hands often and avoid touching your eyes, nose and mouth.

Tip 4: Cover your mouth or nose with a tissue when coughing or sneezing.

Tip 5: Keep up with health information put out by the Ministry of health, or local  

           Public Health departments. 

By the way, in case you are wondering, the above flu-safety basics are the same whether you get the common cold, human flu or the swine flu. The swine flu is a respiratory disease of pigs caused by type A influenza viruses. While human infections are rare, they do happen.

This virus spreads the same way that regular flu viruses are spread – from person-to-person through coughing, sneezing and touching of infected people or surfaces: door knobs, shopping carts, countertops, and so on, so, it’s also wise to carry your alcohol-based, disinfecting wipes, sprays and gels (sanitizer) with you.

As for preventative measures, remember to:

·        Wash your hands with soap as often as possible, or use sanitizer if you can’t get to a sink.

·        Eat more fruits and vegetables:  Try to include vegetables in at least one meal every day (two would be better). Also eat at least one fruit every day, or juice the fruits and have them with your meals.

·        Get enough sleep: This is important to keeping your immune system working as it should. Adequate sleep is also vital for recovery if you do get the flu.

·        Get enough exercise: This is also important for your immune system. You don’t have to join a gym – moderate 30 minute walks, or choosing the stairs instead of the escalator will do.

Welcome to RK (The Repair King!)

We specialize in fixing: Computers, Laptops, Phones, Stereo’s, DVD & CD burner’s, and more.

A lot of times, when it comes to getting your laptop repaired, you’re not quite sure what to do. When it comes to viruses and spy-ware and most software issues, there’s no difference fixing a laptop and fixing a desktop, so you don’t have to look for a specialty service. However, when the keyboard breaks, the hard drive fails, or you get a crack in the screen, that’s when you’ve got to find a good solution provider, who can fix it and who’s reputable.

Once you choose a company to repair your laptop, you’re going to want to find out where is it going to be repaired? Are they going to repair it in the local shop, or are they going to send it somewhere? If they’re going to send it somewhere, you want to make sure you get a backup copy of everything on your hard drive before it goes away. There’s a technician in Kentucky somewhere who’s not going to care about your pictures as much as you do.

You want to make sure that you ask the shop that you use what kind of parts they’re going to use to fix your computer. Are they going to be refurbished parts, manufacturer approved parts, or generic parts? These are things you’re going to want to know because you don’t want to spend top dollar on a used part that’s going into your brand new machine. 

Text courtesy callnerds.com

Contact:- Emmanuel Pile today at:- (1868)374-4050 or you can bb me at:- 214439E0.

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YOUR NEW FLAT SCREEN TV: buying guide

Buying a TV involves many choices, some of which may be brand new to you. This TV buying guide organizes the process into clear, logical steps that will help you make a smart decision.
Budget
Of course, your budget will affect all of your decisions. It’s possible to find good TVs selling for a few hundred dollars, while others go for several thousand, and there are many sets that fall in between those extremes. Screen size, features, brands, and more affect the price. We can help you get the most bang for your buck, no matter how much or how little you want to spend.
TV type
If you’re like most buyers, you’ve probably settled on a slim flat-panel TV, but you might not know whether to buy an LCD or plasma set. Though they look very similar on the outside, they use different technologies and the pictures have different characteristics. While LCDs outsell plasmas by a wide margin–in part because plasma sets are available only in screen sizes 42 inches and larger–don’t automatically assume that LCDs are the way to go. It’s worth considering both types, especially if you’re looking for a 3D set. Flat panels have largely pushed rear-projection and picture-tube TVs to the sidelines; few of those sets are now being introduced or stocked by retailers. Front projectors are a great choice for home theaters–the best choice for a truly big-screen experienc–but they’re less practical for everyday use. 3D TVs are the newest game in town. With more new TVs now offering 3D capability, prices falling, and more 3D content arriving, 3D television is likely to attract more attention this year. Another hot feature: Internet capability. Many new LCD and plasma TVs are Internet-enabled sets that can stream online video and access popular websites.
Screen size
Deciding what size TV to buy is one of the more enjoyable aspects of purchasing a new set. Most consumers tend to go bigger when replacing their old TV, because it enables them to better appreciate the fine, sharp detail of HD content, making it more compelling and creating more of a theater-like experience. If you’re replacing an older TV, note that you can’t compare the screen size of a conventional squarish tube TV with a widescreen HDTV set because the proportions differ. Stepping up from a 27-inch tube set to a 32-inch–wide screen won’t give you an appreciably bigger picture, because the 32-inch screen is wider but not much taller than the 27-inch screen. As a result, “talking heads” on news shows will look about the same size; on the 32-incher you’ll just see more of the scenery alongside the people.
Budget and room size permitting, we believe most consumers would be best served by at least a 40- to 42-inch screen for a primary TV. A 46- or 50-inch set is often preferable in rooms where you’ll be sitting 8 to 10 feet or so from the screen. Consider an even bigger set for spacious family rooms. You want the screen to be large enough that you can see the detail that makes HD look so lifelike and enjoy the impact of a large image. Just don’t buy a jumbo screen and sit right on top of it: If you sit too close to a TV screen you might notice the picture elements (pixels) that make up the images, which can be distracting, especially with lower-quality content like you might get when streaming video. Screens of about 26 to 32 inches are good for casual viewing in bedrooms, and even smaller screen sizes suit kitchens and home offices.
Screen resolution
Resolution means the number of pixels, or picture elements, a screen contains. A 720p set displays 1024×768, 1280×720, or 1366×768 pixels. A set with 1080p resolution, sometimes advertised as “full HD,” displays 1920×1080 pixels. The first number in each case indicates the number of pixels going across the screen from left to right; the second number is the number of pixels from the top of the screen to the bottom. That second number is often used as shorthand to describe the set’s resolution, e.g., a 1080p screen has 1,080 pixels from top to bottom. Most new LCD and plasma TVs with screens 40 inches and up now have 1080p resolution, and the price difference between 720p and 1080p sets is shrinking. Later this year we’ll see the first TVs with so-called “4K” resolution, roughly 4000×2000. They’re sometimes called UD or ultra-definition models. Most of these TVs will display 3840×2160 pixels, or four times as many pixels as current 1080p displays. The primary benefit will be the ability to present even finer detail than any current HD set. It will also enable 3D TVs using passive technology, which reduces the set’s vertical resolution by half when in the 3D mode, to present full HD images to each eye.
While a 1080p set has the potential to display finer detail than a 720p set, resolution alone doesn’t determine picture quality. Factors such as brightness, contrast, and color also come into play. You can best appreciate the finer detail of a 1080p screen on a 50-inch or larger TV, though you might see subtle improvements on a 40- to 47-inch screen, especially when viewed up close. In smaller sizes, the benefits of 1080p are less obvious. One exception: If you plan to use your TV as a computer display, 1080p resolution is a plus even on smaller screens. The higher resolution will let you see more graphics and text onscreen with greater clarity and finer detail than you would on a 720p set. (You might have to connect your computer to the TV with an HDMI input to take full advantage of the 1080p resolution and to avoid cutting off outer edges of the image–otherwise known as overscan.)
What you’re watching matters too. To fully exploit the potential of a 1080p TV, you need top-quality high-def content. You can get that from a Blu-ray disc, which contains true 1080p content. A 1080p set will convert HD signal formats (720p and 1080i signals from your cable box, for instance) to match its native screen resolution. If the video quality of the programming is good and the TV does the job well, the picture can be outstanding. In fact, most 1080p HD sets can derive true 1080p performance from most film-based movies. But the quality of HD content varies considerably (especially from cable and streaming video), so it might not take full advantage of a 1080p display’s resolution.
Other issues
Other considerations include features and brand. We’ll lead you through those choices and more, helping you to make the best choice for your specific needs and preferences.
Once you’re in a store or shopping online, you’ll have to decide whether to buy an extended warranty, how much to spend on cables, how to get the best price, and more. Our shopping tips will make you a savvy consumer and help you to save money and avoid hassles. What you’ll watch on your new TV is an issue that will affect your enjoyment of your set, so you might be thinking of upgrading your TV service or switching to a new provider. See what cable, satellite, and phone companies have to offer before making a decision.

article reproduced from http://www.consumerreports.org

DON’T LOSE YOUR COOL

Clean those dirty AC filters

By MARY FARRELL

During the hottest months of the year, it’s a good time to make sure you’re getting the most out of your air conditioner and dehumidifier. One easy way is to clean the filters. If you haven’t done so for the year, then this chore is long overdue. The improved performance of your appliances will make you glad you made the effort.

Dirty filters hamper the efficiency of your air conditioner. And if they’re working harder, it’s costing you money without making your home more comfortable. If you have central air conditioning, have your contractor show you how to change the filters. Energy Star recommends that filters be inspected, cleaned or changed every month. Alternatively, if you feel like your system is losing its oomph, have a licensed professional change all filters; clean and flush the coils, drain pan, and drainage system; vacuum the blower compartments; and check the refrigerant and mechanical components.

With window air conditioners, some filters are easier to change than others. Cleaning may be needed every few weeks during the hottest part of the year. With that in mind, make sure you determine how easy it is to remove the filter when selecting a new unit. When cleaning it, remove debris with a vacuum then wash the filter in warm, soapy water; be sure filters are dry before you reinstall them and replace damaged filters.

When the filter is removed for cleaning, check the surface of the evaporator coil, which will now be visible. If there is dust or debris on the surface, gently remove it. Taking care not to deform the soft fins, use an upholstery-brush attachment to vacuum the coils.

Dirty filters can also inhibit the performance of your dehumidifier. Most can be easily removed and cleaned in just a few minutes. Don’t neglect this task just because your unit is out of sight in the basement. Keeping the filters clean will improve the air quality and keep your machine working at its best. This is important when the humidity is high.

mm!!! BAKE AND SHARK...but is it?

Fake fish- a worldwide headache

We’ve all heard the stories about bake-and-shark vendors here in Trinidad who fry catfish and pass it off as shark! Whether true or not, here is some food for thought: In the US, where food safety and consumer standards are supposedly higher, and up to US$80 billion is spent on cooked and raw seafood each year, Consumers aren’t always buying what they think they are.

In tests conducted by consumerreports.org, an on-line US consumer magazine, more than one-fifth of 190 pieces of seafood bought at retail stores and restaurants in New York, New Jersey, and Connecticut and tested were mislabeled as different species of fish, incompletely labeled, or misidentified by employees.

The report, which takes a close-up lok at the problem of fake fish said: “Whether deliberate or not, substitution hurts consumers three ways: in their wallet, when expensive seafood is switched for less desirable, cheaper fish; in their health, when they mistakenly eat species that are high in mercury or other contaminants; and in their conscience, if they find out they’ve mistakenly bought species whose numbers are low.”

It continued: “We sent our fresh and frozen fish samples to an outside lab for DNA testing. Researchers extracted genetic material from each sample and compared the genetic sequences against standardized gene fragments that identify its species in much the same way that criminal investigators use genetic fingerprinting. (See How we tested: Using DNA to solve a mystery.) Some fish were sampled more widely than others. Still, our results provide a snapshot of what a shopper might buy.

Only four of the 14 types of fish we bought—Chilean sea bass, coho salmon, and bluefin and ahi tuna—were always identified correctly.
Eighteen percent of our samples didn’t match the names on labels, or menus. Fish were incorrectly passed off as catfish, grey sole, grouper, halibut, king salmon, lemon sole, red snapper, sockeye salmon, and yellowfin tuna.
Four percent were incompletely labeled or misidentified by employees.
One sample, labeled as grouper, was actually tilefish, which averages three times as much mercury as grouper. The Food and Drug Administration advises women of childbearing age and children to avoid tilefish entirely.
How does it happen? According to the consumerreports.org story, it is often impossible to determine where species substitution and mislabeling occur as “fish pass through many hands from hook to cook.” After harvesters farm or catch seafood, they ice it or flash-freeze it. Sometimes they transfer their catch to larger vessels, where the fish might be mixed with other species. The fish may be processed at sea or shipped to foreign or domestic facilities where it’s prepared for distribution.

Processing at sea, which includes removing heads and guts, slows spoilage but can make species more difficult to identify, as can breading or sauces that seafood-preparation facilities might add.

What you can do

Fish prices range widely, even for the same type of fish, and this is true in the US, Trinidad, or anywhere in the world.  However, suspicious  fish tends to be unusually cheap. In the the consumerreports.org story  what turned out to be real grouper steaks, cost US$6.80 and $9.99 per pound.” The “grouper steaks” that were really pollock and tilefish cost us just $4.99 and $5.60 per pound, respectively.”

The report also offered these buying guidelines: “Before deciding what fish to buy, ask the person behind the counter (or the server in a restaurant) which fish, if any, is in season, and where and how the fish was caught or farmed. Ask for the manager (or chef) if you aren’t satisfied with the answers or want to learn more. Just letting the seller know that customers are interested might raise his or her consciousness about the seafood being sold.”

“Buy from a well-run, clean fish retailer. Make sure that employees working behind the counter are wearing clean clothes, hair coverings, and disposable gloves. In a supermarket, shop for fish last.”

Whatever fish you buy, look for:

Fish that are refrigerated or displayed on a thick bed of fresh ice, without a tag stuck in their flesh.
Fish that smell fresh and mild, not fishy, sour, or ammonialike.
Fillets with no discoloration and no darkening or drying around the edges.
Firm, shiny flesh that’s moist but not mushy and springs back when pressed.
Eyes that are clear and bulge a little; gills that are bright red and free of slime.
Frozen seafood with the package intact—not open, torn, or crushed at the edges—and without frost or ice crystals, which could indicate that the fish has been stored a long time or thawed and refrozen.