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The saying "everything but the kitchen sink" might also mean that sinks are always the last item to get considered in the kitchen. Not only is it true when choosing your kitchen design and fixture, it also holds true in terms of cleaning and maintenance.

Keeping your kitchen sink clean is not a very interesting chore to do. It precludes washing dishes and pans, and it involves a lot of home spilled food, garbage deposits and possibly bacteria that leave marks if they are left lying there for a long time. Keeping a sink clean to make the kitchen look as good as new is indeed a challenge. And yes, even for the most devout of housekeepers.

Here are some steps to help you make cleaning easy. Who knows, this way it might be a little more fun.

1. To be able to do this job, you need the right king of tools. You need a cleaning product, a cloth or scrub, and some rubber gloves for your hands. (Make sure that you have already finished washing all your dishes and pans and put them into your dryer or your cabinets. Make sure there are no items left in the sink or its surrounding areas.) Also, be sure that you are using the right cleansing agent and scrub for the type of material your sink is made of. Remember that some materials do not go with harsh cleansers or rough scouring pads as it might discolor or scratch the surface.
2. Use paper towels or a dry cloth to remove any residual food debris, spills or chunks and throw them away. So this leaves you with just the sink itself.
3. Moisten the sink with some water, while at the same time washing your scrub clothes. Sprinkle some of your cleaning agent all around the sink basin and let it set for a few minutes.
4. Put on your gloves and apply the cloth on the sink surface with small, circular hand motion, taking it one section at a time. Try to rub steadily and firmly in order to help the cleansing agent do its job. Imagine that your basin is divided into several quadrants and move from one quadrant to another until you have completely scoured its entirety.
5. Rinse your scrubbing cloth with water but allow the cleanser to continue doing its job as you finish the top area of your sink. Work on the upper section where the knobs and faucets are located as well as the sides. Wipe firmly and rub along corners, grooves and edges to remove all traces of food debris.
6. Next, rinse the cloth with warm water, then wipe down the surrounding areas of your sink.
7. Now, you are ready to rinse your sink clean. You can begin by rinsing your scrub thoroughly and use it to wipe residual cleanser detergent. You should remove your drain stopper and wash it to as well as the entry opening that leads to your drain. Be careful not to injure your fingers and do not try to force your fingers into the drain. Stick with the surface and the parts that are visible.
8. Finally, let hot water do the final finishing. You might need to wet the scrub every now and then and use it to rinse parts of the sink that your tap water cannot reach. Then use a paper towel or an absorbent clean cloth to absorb the rest of the moisture present.

Good work!

Please visit Mr. Copper's websites at Kitchen Sinks, Bar Sinks, Stainless Steel Sinks, Stainless Steel Kitchen Sinks and Stainless Steel Double Sinks.

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The recent health claims that wines have antioxidants in them that may block free radicals, prevent heart disease, cancer, and other conditions associated with aging seems to have some validity. Polyphenol, catechin, and cholesterol-reducing resveratrol are found predominately in red wines in various degrees. One suggestion as to why some of these antioxidants are present in red wines is that grapes that have been distressed during their growth will exhibit the highest level of antioxidants. Red-skinned grapes seem to have better growing success in less temperate climates but exhibit the effects of stressful weather conditions in the form of higher levels of resveratrol. Before all you wine enthusiasts start shouting, I told you so! let me point out that many of the same antioxidant benefits can also be found in dark beers, too.

What low-carbohydrate dieters are most concerned about with wine, however, is its carbohydrate count, loosely a function of the wine's residual sugar content. Although residual sugar levels are often made available by vintners and are a good indication as to the possible dryness or sweetness of a wine (the higher the number, the sweeter the wine), we cant, unfortunately, extrapolate the carbohydrate count of the wine from this figure without a full lab analysis.

Some wine-related Web sites say that there are no carbohydrates in dry wine, a glaring example of people who have no idea of the mechanics of fermentation. The process of converting sugars to alcohol and carbon dioxide during fermentation is limited by the attenuation of the yeast or the manipulation of the fermentation by the vintner. In order for a wine to have no carbohydrates in it, it would have to be pure alcohol, in other words, distilled. Of course at that point, the liquid would no longer be wine, but brandy or cognac. Alland I repeatall wines, including dry wines, have some residual sugar left behind after the fermentation process ends. Residual sugar equals carbohydrates. If it were possible to use fermentation to convert a sugary liquid into a drink that was free of carbohydrates, the process of distillation would be a meaningless procedure. Only after distillation, when the resultant liquid is transformed into ethyl alcohol (ethanol), will a once-fermented liquid truly become carbohydrate-free.

You might notice while shopping for wine that some fruit-blended wines actually carry a nutritional analysis statement on them. For any wine with an alcohol content of less than 7% by volume, the Food and Drug Administration actually has jurisdiction over the nutritional labeling of the product. However, the Alcohol and Tobacco Tax and Trade Bureau (TTB) has jurisdiction over the mandated government warnings that are also found on the labels of these wines and of all alcohol-based products. This is one of the few times that the FDA gets involved in the realm of spirited beverages with the TTB. Youll also find nutritional information on ciders under 7%.

What kind of a margin of error does the Alcohol and Tobacco Tax and Trade Bureau allow in the measurement of carbohydrates in wine? From the TTB ruling: Statements of carbohydrates and fat contents [on wine labels or advertising materials] are acceptable provided the actual carbohydrate or fat contents, as determined by ATF (Bureau of Alcohol, Tobacco and Firearms, the former alcohol trade regulatory agency) lab analysis, are within a reasonable range below, but in no case more than 20% above, the labeled amount.

If you're on a low-carbohydrate diet and enjoy the occasional pressings from the noble grape, the following list of wines with their carbohydrate counts should help you keep your daily carb intake in check:

Barton & Guestier

Cabernet Sauvignon ('02)5 oz1.70 g
Chardonnay ('02)5 oz1.10 g
French Tom Cabernet Sauvignon ('02)5 oz1.30 g
French Tom Chardonnay ('02)5 oz1.10 g
French Tom Merlot ('01)5 oz1.40 g

Ecco Domani

Cabernet Sauvignon (01)5 oz4.00 g
Chianti (01)5 oz3.60 g
Merlot (01)5 oz4.05 g
Pinot Bianco (96)5 oz3.50 g
Pinot Grigio (02)5 oz3.15 g


For more information on the carbohydrate count of more than 1000 worldwide brands of beer, 400 wines, 60 liqueurs, and distilled products, go to www.lcbartender.com.


Bob Skilnik, 2004

Bob Skilnik is a Chicagoland freelance writer who has written for the Chicago Tribune, the Collector Magazine, the American Breweriana Associations Journal and the National Association Breweriana Advertisings Breweriana Collector on the subjects of beer, brewery history and breweriana. He is a 1991 graduate of the Chicago-based Siebel Institute of Technology, the oldest brewing school in the United States, with a degree in Brewing Technology.

His interests in beer and brewing were cultivated while serving as a German translator in West Germany for the United States Army. Skilnik is the Associate Editor for the ABA Journal and The Tap newspaper, and a member of the Society of Midland Authors and the Culinary Historians of Chicago. He has appeared in the Chicagoland area on Media Ones television program, The Buzz, WTTW's Chicago Tonight with Bob Sirott and Phil Ponce, Chicagos Public Radio station, WBEZ , Springfield, IL's WUIS Radio and the WOR Morning Show with Ed Walsh in New York. Skilnik's national television appearances have been on the Cold Pizza morning show on ESPN2 and Fox News Live.

Skilnik's latest effort is The Low-Carb Bartender, published by Adams Media. This reference book of hundreds of beers, wines, liquors, and liqueurs with their carbohydrate counts and a collection of over two hundred low carb mixed-drink recipes will be available in bookstores in November, 2004.

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Losing weight is not just about taking whatever claims to help you do so. It's also about making sure that the weight loss product is approved and tested. When it comes to taking Hoodia Gordonii, you, therefore, have to make sure you're getting the real thing. Getting otherwise isn't just a waste of your money but could also be potentially dangerous.

Losing weight has emerged to be the primary concern among people these days. Engaging in various kinds of exercises, such as yoga and pilates, and even undergoing risky cosmetic surgeries, are just some of the things that people undergo just to arrive at the desired body and look they want. However, some may choose not to experience this rigorous and risky practice. That is why they have chosen to take slimming or weight loss pills, like Hoodia Gordonii, instead.

This is one of the reasons why many have come to patronize Hoodia Gordonii or the most famous "appetite suppressant" in America these days. Hoodia Gordonii comes from an extract of a plant that looks almost like a cactus and that only matures in Southern Africa. The product is known to work naturally with almost no negative side effects. Its popularity was boosted significantly after it was featured in various television shows, such as CBS60, ABS, BBC, NBC Today, CNN and other print and electronic magazines world wide.

However, along with its growing popularity is the fact that such product is expensive and difficult to find, particularly as it takes five to seven years to develop. This is what pushed others to manufacture and sell fake diluted Hoodia Gordonii products just to meet its many avid consumers' needs. Recently, many online websites have announced that there has been a spread of 50% percent of weight loss products that claim they have Hoodia when, in fact, they have the fake, diluted versions.

Because of the fear that these fake products would deliver dangerous side effects and discredit the authentic Hoodia Gordonii product, Prime Life Nutriceuticals, the original maker of Hoodia Gordonii weight loss pills, have declared a certification program where consumers can test if the Hoodia Gordoni they have purchased is real.

One of the preeminent herbal testing facilities in the U.S., the Alchemist Pharmaceuticals, was contacted in order to help verify the presence of real Hoodia. Analysis showed that there are several ways to detect a fake Hoodia Gordonii.

The first and most obvious way of knowing if your Hoodia is fake is to check if the product's seal has an authenticated Lot Number, which means that it has undergone the test in the Independent Lab Report done by the Alchemist Pharmaceuticals. Besides that, also check if the premium products report date is within six months after purchase.

Another way to verify is by checking if the product has the banner C.I.T.E.S or a certification proving that it truly came from South Africa. Such certificate also testifies that that Hoodia material has been processed from its growth in South Africa. The certificate should be clear and readable, otherwise, it will only prove a counterfeit.

Fake Hoodia products may also have additional information on additives, fillers and other agents, which are actually insignificant for authenticated products, which label 100% hoodia. Also, keep off products that claim that they have additional amounts of Hoodia more than the original. These may seem appealing but entirely dangerous because it may have more diluted fillers that can make a normal person sick. The fact is that normal people can only carry 80 mgs of hoodia material at a time.

Beware of those who offer free trials and those who sell supposed Hoodia Gordonii weight los products in a bottle of tea, coffee or shake. Hoodia products are unlikely or never free. In fact, it is even expensive, with a price of $250 to $400 per kilo. Lastly, always make sure that you purchase this one of a kind weight loss pill at an established store or company that has verifiable and complete credentials.

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