As America focuses on one epidemic — the opioid crisis — another goes entirely ignored. American health-care workers are dying by suicide in unprecedented numbers. Earlier this month, a medical student and a resident at NYU medical school completed suicide less than a week apart. My junior colleague took her life just 11 days before […]
https://ift.tt/2L9z9gP This article was written By Sayer Ji, Founder of Greenmedinfo.com. For more news from them, you can sign up for their newsletter here. Think your cooking oil is safe and healthy? Canola oil producers claim that it’s the healthiest oil you can use, but science begs to differ. Unless significant weight gain and diminished memory are your idea […]
Once your partner begins to feel like you are “mothering” them, you’ll soon find your relationship hitting the rocks.
You realize In America, the day after a Racial Statement fallout on a big venue like television, is like the day after a atomic bomb fall, or even 911, because the injuries and the fallout, which can last for days, months, and even years.
Everywhere you go, you hear the fallout, it’s all over the news, and you know the characters. You also know them in your day to day life, because of how the different groups are treat: if you’re black they treat you like the victim and you have to spend your entire day, saying it’s ok to your white friends. But honest among your black friends, which you are quietly talking about the attack and the pain.
If your white you are quietly apologetic, making all communication short but calm and as comfortable as possible, not to cause any more pain to the victims. Because that big hidden monster of RACISM finally got out again and how can we get it back in it’s cage with as little personal pain as possible.
Both races hiding under the idea of, how will we hide the big idea of racism, personal biases, we mask as personal preference. However terrible, abhorrent, and insensitive, Rosanna Barr statement is, it’s not new, it’s hurtfully familiar and tragic coincidental, because is her quote unguote “joke,” is not new and that’s the problem, it has a long a hurtful history.
But nothing will change because in a couple of days we as Americans will go back to our lives, awaiting who will make the next Egregious statement, or say a word, or make another “joke” making us blacks and whites do this same dance all over again, with both sides trying not to talk about IT!!!
“But, let me tell you what the real problem is here(with black people),” the commentator stated. “The problem lies in the fact that we, white people, were kind enough to allow black people to participate in all of our sports, thinking it would lead to greater cohesion and fewer incidents and racial tensions. And for a while, it worked. But, somewhere along the line, the brakes went down the drain and so now we have a situation where some sports are almost exclusively intended for black players. Take basketball, for example. The NBA could easily be called a black basketball league, and our national team is comprised of all-black players. Does nobody else have a problem with this?”
“They’re(Black People) flat out acting like they own them, like they invented them as their gift to puny, feeble white people,” he added. “And on top of all that, now there’s a black person who disrespected his country, his people and his anthem because of a blatant lie and that’s just mind boggling. So, to summarize: black people in America are not oppressed, they’re systematically pushing out white players our of all our sports, they’re acting like they were meant to play sports and nothing else, and to top it all off – they get away with spitting in the face of America, publicly, I might add, whereas if any other white player had done the same thing, he would have been annihilated right away.”
“You want to talk discrimination and oppression? Sure. But, let’s talk about how white people are being treated unfairly and unequally, for a change. That’s the topic we should be addressing, especially when it comes to sports,” Finebaum concluded.
“Wow Tell Us How You Really Feel Mr. Finbaum???”
The Most popular, produced, and used, beans around the world is Arabica and secondly is Robusta or Mixture Of Both:
- Arabica: Arabica coffee is considered superior to Robusta because of its delicate flavor and low acidity. This variety is grown at higher altitudes and can be more difficult and costly to grow. These labor-intensive, low-yield plants produce a high-demand bean that sells for a higher price.
- Robusta: Robusta coffee tends to have a more acidic and harsh flavor than Arabica as well as higher levels of caffeine. Robusta can be grown at lower altitudes, in hotter climates, and with less moisture. Because Robusta has fewer growing restrictions and has a generally less desirable flavor, it is usually sold for a lower price than Arabica beans. Most mass-market commercial beans are of the Robusta variety.
There are distinct differences between Arabica beans and Robusta bean, and for the coffee lovers these differences could mean, enjoying the euphoria of a great cup or drinking cup that taste like mud, and the tragedy of remembering that taste, so you do ever make that mistake again. Moreover a coffee lover will never throw that cup of coffee, they will just endure its terrible taste down to the last drop, because they live by the code “you don’t ever want to waste any coffee, good or bad.” So for all the coffee snobs, coffee connoisseur, or the coffee lover that wants more knowledge about the beverage they love, to avoid a bad experience, these are:
SEPTEMBER 19, 2014
You may have noticed that some coffee bag labels brag about the fact that their coffee beans are 100% Arabica. Although it does sound like something magicians say, it isn’t gibberish – it refers to the type of coffee species in which the beans are from.
There are over 100 coffee species, however the two main ones that are widely produced and sold are: Coffea Arabica and Coffea Canephora (also known as Coffea Robusta).
Here’s a list featuring 10 differences between the two coffee species:
- The most commonly known: Taste. Often Robusta has its taste described as burnt tires or rubbery, which… sounds disgusting (can you imagine one of our taste swatches on the front page being a burnt tire?). Why the bad taste?
- One reason that the taste isn’t as good for Robusta is that it has more caffeine compared to Arabica. Which may sound like a positive thing but caffeine carries a bitter taste which makes it an unpleasant drink. In fact the Robusta bean has 2.7% caffeine content, almost double the 1.5% of Arabica.
- Lipid & Sugar content: As mentioned here, Arabica contains almost 60% more lipids and almost twice the concentration of sugar than Robusta. This factor also probably has a big impact on why we prefer the taste of Arabica.
- From a price perspective, green beans of Robusta is about half the price of Arabica green beans on the commodity market. (Robusta vs. Arabica)
- Robusta is easier to tend to on the farm, has a higher yield and is less sensitive to insects – the extra caffeine is a chemical defense for the coffee seed as the quantity in the Robusta is toxic to bugs.
All of these factors help bring up the supply and lower the input costs for farmers to produce. With this more attractive price point, a lot of roasters back in the day would add Robusta to their blend in an attempt to reduce their costs and increase their profits. When coffee was initially sold in the 1900s the quality of coffee slowly and slowly deteriorated in an effort for companies to squeeze the most profit.
- Where you’ll find it: Nowadays, it’s not often you’ll find Robusta in a coffee blend. If you’re drinking instant coffee? Well, that’s probably all Robusta… but you probably don’t care very much about taste. In your espresso blend? That’s a mixed bag. Literally. Oddly enough, Robusta is still widely used as part of espresso blends – specifically Italian style blends. It is said to help improve the Crema. However, generally at a detriment to the taste, which in our opinion the priorities may be out of wack.
One thing to note is despite the association with Arabica of being higher quality, and Robusta as being lower quality, it’s not always the case. Top notch specialty Robusta coffee will usually taste as good as or better than low end Arabica. However, high end Robusta isn’t widely used or available. Rather, Robusta is usually used as a filler or cost reducer.
- The Shape: Robusta beans are much more circular, whereas Arabica are more oval.
- Plant Height: Arabica usually grows between 2.5 – 4.5 meters compared to the 4.5 – 6 meter height of Robusta.
- Chlorogenic acid (CGA) content: This picture unfortunately, isn’t true – however something that is actually a part of coffee is CGA. It’s a significant antioxidant and an insect deterrent. Robusta is 7-10% CGA and Arabica has 5.5-8% CGA.
- Cultivation: About 75% of the world’s coffee production is Arabica, about 25% being Robusta. Brazil is the most significant Arabica producer and Vietnam produces the most Robusta.
Coffee preparation is big, because you can have the best and most expensive coffee beans, with the perfect roast, fall short in the preparation, and your coffee can he a lot of things, which mean “not good.” Coffee preparation is the grinding,the mixing, the adding, the staging before you test your coffee perfection, and it has to be done right. Here are many different ways you can use to prepare your coffee or just create you own java sensation.
The Many/Different Types Of Coffee Preparation:
Black Coffee – Coffee served straight from the carafe after brewing without adding anything to it to alter the flavor.
Coffee with Sugar and/or Milk – Coffee brewed much like black coffee only after brewing is complete dairy such as cream or milk and sugar or an artificial sweetener is added to alter the flavor.
Filtered or Drip Coffee – A method of brewing where coffee is placed into a paper filter and hot water is poured onto it allowing it to drip into the carafe below.
French Press Coffee – Coffee made with a french press brewer that uses a plunger to press the coffee to separate the finished drink from the coffee grounds.
Percolated Coffee – A brew method where hot water is cycled through the coffee grounds using gravity to reach the desired strength.
Turkish Coffee – A traditional coffee drink served in the Middle East, fine ground coffee is immersed in water allowing maximum foam to form.
Cold Brew Coffee – A method of brewing that doesn’t use hot water. Instead, cold water and a longer period of time is used to create the finished cold coffee beverage.
Iced Coffee – Slightly different from cold brew coffee, iced coffee is prepared using a hot brew method and then cooled before serving.
Vacuum Coffee – A brew method using two chambers where vapor pressure and vacuum produce the final cup of coffee.
Espresso – A brew method and coffee that is ground and packed very fine. A small amount of water is added creating a different taste and strength of the coffee.
Caffe Americano – An espresso drink where hot water is added to espresso creating a coffee similar in strength but different in taste to regular drip coffee.
Cafe Cubano – Originally from Cuba, this coffee drink is an espresso that has demerara sugar added.
Caffe Creama – A long espresso drink primarily served in Switzerland, Austria, and northern Italy beginning in the 1980s.
Cafe Zorro – A double shot of espresso added to water using a 1:1 ratio.
Doppio – A double shot of espresso served in a demitasse cup.
Espresso Romano – A shot of espresso served with a slice of lemon on the side.
Guillermo – Two shots of hot espresso poured over lime slices, sometimes served on ice.
Ristretto – Espresso made with the same amount of coffee but half the amount of water.
Lungo – The opposite of the Ristretto, this drink is made with more water.
Cappuccino – Espresso made with hot milk and steamed milk foam.
Latte – Espresso made with steamed milk in a 1:3 to 1:5 ratio with a little foam.
Flat White – An espresso made similar to a latte only with textured milk.
Macchiato – An espresso made with a small amount of foamed milk, similar to a cappuccino only stronger.
Breve – Espresso served with half milk and half cream.
Antoccino – A single shot of espresso served with steamed milk in a 1:1 ratio.
Cafe Bombon – Popularized in Spain, this drink is an espresso made with sweetened condensed milk.
Caffee Gommosa – An espresso poured over a single marshmallow.
Cortado – An espresso cut with a small amount of warm milk to reduce the acidity.
Espressino – A drink made from espresso, steamed milk and cocoa powder.
Galao – Originating in Portugal, this drink is an espresso mixed with foamed milk and served in a tall glass.
Cafe au lait – Strong coffee made with scalded milk in a 1:1 ratio.
Ca phe sua da – A coffee drink originated in Vietnam that literally means “iced milk coffee.” It is made by mixing black coffee with a quarter to a half as much sweetened condensed milk and poured over ice.
Egg coffee – A Vietnamese drink made with egg yolks, sugar, condensed milk and Robusta coffee.
Eiskaffee – A German drink made with iced coffee and vanilla ice cream.
Kopi susu – Coffee made with sweetened condensed milk that is then allowed to cool so the grounds sink to the bottom of the glass.
Vienna Coffee – Coffee or espresso made with whipped cream with milk added on some occasions.
Espresso con panna – Coffee made with whipped cream.
Black tie – A double shot of espresso combined with traditional Thai iced coffee and sweetened condensed milk.
Chai Latte – Espresso mixed with spiced tea and steamed milk.
Liqueur Coffee – Coffee brewed with 25ml shot of liqueur. Sometimes served with cream.
Irish Coffee – Coffee combined with whiskey and cream and sometimes sweetened with sugar.
Mocha – Sometimes called a cafe mocha, it is similar to a latte only chocolate syrup is added.
Moka – Coffee brewed in a moka pot, which passes water through the coffee using pressurized steam.
Making coffee in most kitchens today, is taking a per-picked, per-roasted, per-grounded, container of coffee off the shelf, in hopes that it will make the same boring cup of coffee you had this and yesterday morning and every morning since you found this coffee, some ten years ago.
If you changed brands over time it was: by accident, incident, or desperation. However today I’m trying to change that, I trying to teach you how to create a true coffee experience, because remember not very many thing you eat or drink today, do you have control over the amount of ingredient going into it, the amount of spices that goes into it, and how to cook it. because in this fast-food and fast-to-table society we have very little options. I want to teach you to go out and pick your coffee beans, roast your coffee beans, grind your coffee beads, and prepare your coffee beans. Or When your in line at: Star Bucks, Dun-kin Donuts, at your coffee House, or like me at the gas station, ordering or preparing your cup of Joe, you know how to make that your perfect cup because you know how it was made and where it came from!!!!
Picking the perfect bean is only the beginning of the process, to get the great flavor you like, all beans have to be roasted and after roasting they have to be properly stored. In this section you will learn the many way of roasting and the process of storing those finely roasted and flavor filled coffee beans.
Coffee Basics – Types, Roasts and How to Store It
Learn How Coffee is Produced
Coffee is a brewed beverage made from the roasted seeds, or “beans,” of the coffee plant. The coffee plant is a shrub native to subtropical regions of Africa and Asia, although the plant is now cultivated throughout Central and South America as well.
Once the berries of the coffee plant are harvested, the flesh is removed and discarded, leaving only the seed. Prior to roasting the beans have a grey-green color and are referred to as green coffee.
Because the beans are very shelf stable at this point, they are sold and shipped green.
Coffee Bean Varieties and Types
Coffee beans vary in their size, shape, color and flavor depending on the region and conditions in which they were grown. The range of unique flavors and aromas between regional varietals is as expansive as the variety of wine available from different vineyards. It is well worth experimenting with different varietals to discover a bean perfect for your palate.
To prepare the green coffee bean for brewing, it must first be roasted. Coffee beans are roasted with dry heat and with constant agitation to ensure even heating. The range of roasts varies from light golden brown all the way to a dark, almost black appearance. Varying the roasting time has a significant effect on the flavor, aroma, and color of the brewed coffee.
Although there are several levels of roasting, they can be grouped into three main categories: light, medium, and dark.
- Light: Light roasts provide the lightest, most delicate flavors and can often be more acidic. Because there is less of a roasted flavor, the original flavor of the bean is allowed to shine through. High-quality beans or varietals with very distinct flavors are often roasted light to allow the original flavor to remain prominent. These beans will appear dry, as the bean has not been heated to the point where the oil is extracted. Light roasts include: Cinnamon, American, Half-City, and New England Roasts.
- Medium: Medium-roasted beans will have a chocolate brown color, dry surface, and a full flavor. These beans will have less acidity than light roasted beans and a slightly sweet, toasty flavor. Because of the balanced flavor and acidity, this is the most popular roast within the major commercial coffee market. Medium roasts are also known as Full City, Breakfast, or Regular Roast.
- Dark: Dark-roasted coffee is roasted until the sugars begin to caramelize and the oils begin to rise to the surface of the bean. Depending on the darkness of the roast, the bean may have a slight sheen or a very oily appearance. The flavor of dark-roasted beans is strong, smoky, and sometimes spicy. The original flavor of the bean is overpowered by the roasted flavor and therefore lower quality beans are often used for darker roasts. Although these roasts have a very low acidity, they are often described as bitter. Roasts that fall within the dark category include French, Viennese, Italian, and Espresso.
- Blends: To achieve unique flavor profiles, many roasters will create custom blends of beans with two or more roasting levels. This provides a depth of flavor and complexity that cannot be achieved with a single roast.
Caffeine and Decaffeinated
Coffee is perhaps most prized for its caffeine content. The caffeine content in a cup of coffee varies widely depending on the type of bean used and the brewing method. While most of the caffeine is removed during the decaffeination process, trace amounts may still remain. The international standard for decaffeination requires that 97 percent of the caffeine be removed from decaffeinated coffee while the European Union’s standards require no less than 99.9 percent to be removed.
Most methods of decaffeination follow the same basic principle: the beans are soaked in water, which allows the caffeine (and other chemicals responsible for flavor) to leach out of the beans.
The extracted liquid is then either passed through a filter or mixed with a solvent to remove only the caffeine and leave the other beneficial compounds. The flavor-rich, caffeine deficient solution is then re-introduced to the beans to allow the flavor to be reabsorbed.
The Swiss Water Method has gained popularity in recent years because it uses only water to remove caffeine but the process is long and laborious. Other solvents used in the decaffeinating process include carbon dioxide, ethyl acetate, or triglycerides. Each method has its own advantages and disadvantages including cost, time, labor, and effect on the final flavor.
Research is being conducted to produce coffee plants that are deficient of the caffeine synthase gene and therefore do not produce caffeine. This would eliminate the need for the decaffeination process and would not only reduce costs but it would also keep the original flavor of the bean completely intact.
Proper storage of coffee has a great impact on the flavor of the brewed cup. Enemies to coffee’s flavor include heat, oxygen, light, and moisture. Most commercial coffee today is sold in vacuum-sealed bags with one-way valves to allow gasses to escape while keeping oxygen out. Once the seal on the bag is broken, extra care must be taken to keep the beans fresh.
At home, coffee beans should be stored in an airtight container in a cool, dark, and dry place. Although some people advocate keeping coffee beans in either the refrigerator or freezer, this can present issues with exposure to circulating air, excess humidity, and absorption of rogue flavors.
After roasting or once the seal is broken on a vacuum-sealed bag, it is best to use the beans within two weeks. For this reason, buy only the quantity of coffee that will be used within two weeks to maintain freshness and flavor.
Now that you’re an expert on coffee, how it is made, and how it should be stored, you’re ready to brew.(www.thespruce.com/what-is-coffee-primer-1328728)
Stay Tuned For Part III, Next Monday
To a true coffee drinker a great find is finding a good cup of coffee, and it profitable to everyone from the coffee producer, to the coffee buyer, to the coffee store owner or cafe, and to the coffee purchaser. Its huge, because when the purchaser finds a place that makes a great cup of coffee, they will covet that place, and will visit the place everyday, to enjoy that great cup of coffee and if they find out that “their place” is selling their blend of coffee by the bag. They will stock up on it, no matter what’s the price, Like a partner in a good relationship, a good cup of coffee is hard to find. True coffee love coffee and can wait to smell that savory aroma in the morning, coming from the kitchen, beckoning them to come get a cup, and today we have our so many varieties. And when it comes to getting caffeinated, these days we’ve got options. Gone are the days of picking only between a cup of decaf or regular. Now we’re faced with an array of coffee beans that come from all over the globe, a handful of specialized ways to brew a regular cup of coffee, and enough options of espresso drinks to make your head spin. Coffee has gotten an upgrade. And while we’re not complaining, the truth is that getting a cup of Joe has gotten a little more complicated.
However today the only knowledge that most purchasers have is how to order coffee and that depend on when and where they get their coffee from. All the knowledge in the world of ordering coffee will not help if you are trying to buy coffee by the beans, because most of us don’t know one coffee bean from another or where the beans come from, or how the beans are roasted or how to prepare the coffee in the fashion and style that they like. In this blog I will help you with that, I will start by tell you the four type of coffee beans and explain what makes one better than the others. Also I will explain the roasting process and how it is critical for that taste that you want. Next The process of storing which is critical for transportation and keeping the coffee’s flavor over time, and Lastly I will explain the many types of preparing coffee, so you can make that great and perfect cup of of Java.
Coffee beans come from many places around the world, however there are only four main types of coffee, these are the four types: defined and explained:
The 4 Main Types of Coffee Beans Defined
Arabica (Coffea arabica)
You’re probably already familiar with this commonly produced coffee bean; it accounts for over 60% of the world’s coffee production. Arabica beans are grown at high altitudes, in areas that receive even rainfall and have a plentiful amount of shade. Arabica trees are easy to take care of as they are relatively small and easy to prune- they are normally no taller than 6′; their small stature also makes harvesting easier.
Arabica is the more delicate of the 4. It is easily influenced by its environment and prone to disease. It must be farmed with great care. When Arabica plants are grown in climates where it does not thrive, it can take double the effort to keep them healthy. Since it is one of the more popular beans, Arabica is often grown in large quantities (called “monoculture”)- however, this has the potential to be somewhat of a problem. Growing the disease prone Arabica plants in large groups makes the trees more susceptible to a massive outbreak of disease, such as blight, that will inevitably contaminate the entire crop. If one Arabica plant goes, there’s a solid chance a large portion of the crop is going with it.
Higher quality Arabica beans have a bright body, possess a satisfying amount of acidity, and tend to have a multi-layered intricacy of flavors and aromas; it can be best sampled on the front palate (where sweetness and salinity is most apparent). For best results when brewing this coffee at home, be sure to buy an Arabica coffee that has a full body and lower acidity.
Note that the quality of the Arabica bean diminishes when served cold or with creamer. It is best served hot, perhaps brewed with the pour-over or drip coffee technique.
Other popular varietals of Arabica coffee are: Typica, Caturra, Bourbon, and Blue Mountain.
Robusta (Coffea caniphora)
You’ve also probably heardof Robusta as it comes second to Arabica as the world’s most produced coffee.
Its name is no coincidence. The Robusta varietal is extremely tolerant of its environment and practically immune from disease. Robusta coffee can withstand a myriad of altitudes, but particularly requires a hot climate where rainfall is irregular. Robusta coffee beans have almost double the amount of caffeine that Arabica does- it is because caffeine acts as a means of self-defense that the Robusta plant has such a strong resistance to disease.
When drinking, Robusta coffee is best sampled on the back palate (where bitter notes are most apparent) which gives it a heavier body. Higher quality Robusta beans have a smooth texture, low acidity, and often have hints of chocolate associated with their flavor profile. For the best tasting experience when brewing at home, buy Robusta coffee that has information on the way it was grown- this is often information provided on bags of single-origin coffee– as many times, farmers try to take advantage of Robusta’s popularity and grow the bean in unfavorable climates, producing a sub-standard product; if your Robusta has a flat smell or rubbery taste, your coffee has been a victim of these practices.
This is a perfect coffee for cream and sugar lovers! A good quality Robusta will not lose flavor when adding milk or sugar (making it a great candidate for Vietnamese Coffee and Iced Coffee).
Liberica (Coffea liberica)
Liberica is harder to come by in the coffee world these days, but this varietal has an important place in the world’s coffee history.
In 1890, coffee rust decimated over 90% of the world’s Arabica stock. Scrambling to find a solution, farmers and government agents alike turned to the Liberica plant; the first country to try this was the Philippines (which was a U.S. territory at the time). This decision greatly helped the Philippines’ economy as they were the only coffee supplier for a time.
However, a spat between the U.S. and the Philippines (over the country declaring independence) broke out; this led to the U.S. cutting supplies off, including coffee, to the archipelago. It wasn’t until 1995 that Liberica made an appearance in the coffee world again; conservationists salvaged the last remaining plants by transplanting them in Filipino growing regions better suited for Liberica to thrive. Sadly, this effort was too little too late as Arabica wore the crown (that it still wears today) as the reigning coffee varietal of the world by the time the crop was ready for harvest. Its absence can still be felt today as it grows harder and harder to come by pure Liberica coffee.
Liberica beans are larger than the others, often asymmetrical, and is the only coffee bean in the world that has such an irregular shape. The beans are said to have a unique aroma, consisting of floral and fruity notes, with a full body that possesses a smoky taste; those who have had Liberica coffee say that it is unlike any coffee they have ever tasted- with many saying it does not even taste like coffee, stating that it tastes too “woody”.
Excelsa (Coffea excelsa or Coffea liberica var. dewevrei)
Although Excelsa has been recently re-classified as a member of the Liberica family, the two couldn’t be more different; it differs so much from Liberica that some members of the coffee community still think of it as a separate species. It was re-named as a genus of Liberica because it grows on large 20-30 ft trees like Liberica at similar altitudes and has a similar almond-like shape.
Excelsa grows mostly in Southeast Asia and accounts for a mere 7% of the world’s coffee circulation. It is largely used in blends in order to give the coffee an extra boost of flavor and complexity, better affecting the middle and back palate. Excelsa is said to possess a tart and fruity body- which are flavors reminiscent of a light roast- that also somehow has dark roasty notes. This mystery lures coffee drinkers from around the world to try and seek out the varietal.(http://club.atlascoffeeclub.com/4-main-types-of-coffee-beans/)
See Part II Next Monday
In a article called I’m Not Black, I’m Kanye: Kanye West wants freedom—white freedom. the author suggest that, Rapper Kanye: “West calls his struggle the right to be a “free thinker,” and he is, indeed, championing a kind of freedom—a white freedom, freedom without consequence, freedom without criticism, freedom to be proud and ignorant; freedom to profit off a people in one moment and abandon them in the next; a Stand Your Ground freedom, freedom without responsibility, without hard memory; a Monticello without slavery, a Confederate freedom, the freedom of John C. Calhoun, not the freedom of Harriet Tubman, which calls you to risk your own; not the freedom of Nat Turner, which calls you to give even more, but a conqueror’s freedom, freedom of the strong built on antipathy or indifference to the weak, the freedom of rape buttons, pussy grabbers, and fuck you anyway, bitch; freedom of oil and invisible wars, the freedom of suburbs drawn with red lines, the white freedom of Calabash.”
I believe this type of freedom is not obtainable today because it very dated and is actually slave owner freedom, that was enjoy by them, during the height of slavery, and before the Civil War, and the Civil Rights and “ME TOO” movement.
Persistent self-doubt and second-guessing is a common feature of anxiety disorders, including generalized anxiety disorder and OCD. In some cases, the doubt may revolve around a question that’s central to a person’s identity, like “What if I’m gay?” or “Do I love my husband as much as he loves me?”
In OCD, Winston says, these “doubt attacks” are especially common when a question is unanswerable. People with OCD “think, ‘If only I would know 100% for sure whether I was gay or straight, either one would be fine,’ but they have this intolerance for uncertainty that turns the question into an obsession,” she says.
Several types of anxiety disorders exist:
- Agoraphobia (ag-uh-ruh-FOE-be-uh) is a type of anxiety disorder in which you fear and often avoid places or situations that might cause you to panic and make you feel trapped, helpless or embarrassed.
- Anxiety disorder due to a medical condition includes symptoms of intense anxiety or panic that are directly caused by a physical health problem.
- Generalized anxiety disorder includes persistent and excessive anxiety and worry about activities or events — even ordinary, routine issues. The worry is out of proportion to the actual circumstance, is difficult to control and affects how you feel physically. It often occurs along with other anxiety disorders or depression.
- Panic disorder involves repeated episodes of sudden feelings of intense anxiety and fear or terror that reach a peak within minutes (panic attacks). You may have feelings of impending doom, shortness of breath, chest pain, or a rapid, fluttering or pounding heart (heart palpitations). These panic attacks may lead to worrying about them happening again or avoiding situations in which they’ve occurred.
- Selective mutism is a consistent failure of children to speak in certain situations, such as school, even when they can speak in other situations, such as at home with close family members. This can interfere with school, work and social functioning.
- Separation anxiety disorder is a childhood disorder characterized by anxiety that’s excessive for the child’s developmental level and related to separation from parents or others who have parental roles.
- Social anxiety disorder (social phobia) involves high levels of anxiety, fear and avoidance of social situations due to feelings of embarrassment, self-consciousness and concern about being judged or viewed negatively by others.
- Specific phobias are characterized by major anxiety when you’re exposed to a specific object or situation and a desire to avoid it. Phobias provoke panic attacks in some people.
- Substance-induced anxiety disorder is characterized by symptoms of intense anxiety or panic that are a direct result of abusing drugs, taking medications, being exposed to a toxic substance or withdrawal from drugs.
- Other specified anxiety disorder and unspecified anxiety disorder are terms for anxiety or phobias that don’t meet the exact criteria for any other anxiety disorders but are significant enough to be distressing and disruptive.
Where And How To Get Help
Most people with the condition try one or more of these therapies:
- Medication: Many antidepressants can work for anxiety disorders. They include escitalopram (Lexapro) and fluoxetine (Prozac). Certain anticonvulsant medicines (typically taken for epilepsy) and low-dose antipsychotic drugs can be added to help make other treatments work better. Anxiolytics are also drugs that help lower anxiety. Examples are alprazolam (Xanax) and clonazepam (Klonopin). They’re prescribed for social or generalized anxiety disorder as well as for panic attacks.
- Psychotherapy: This is a type of counseling that addresses the emotional response to mental illness. A mental health specialist helps you by talking about how to understand and deal with your anxiety disorder.
- Cognitive behavioral therapy: This is a certain type of psychotherapy that teaches you how to recognize and change thought patterns and behaviors that trigger deep anxiety or panic.
These tips may help you control or lessen your symptoms:
- Cut down on foods and drinks that have caffeine, such as coffee, tea, cola, energy drinks, and chocolate. Caffeine is a mood-altering drug, and it may make symptoms of anxiety disorders worse.
- Eat right, exercise, and get better sleep. Brisk aerobic exercises like jogging and biking help release brain chemicals that cut stress and improve your mood.
- Sleep problems and anxiety disorder often go hand in hand. Make getting good rest a priority. Follow a relaxing bedtime routine. Talk to your doctor if you still have trouble sleeping.
- Ask your doctor or pharmacist before taking any over-the-counter meds or herbal remedies. Many contain chemicals that can make anxiety symptoms worse.(https://www.webmd.com/anxiety-panic/guide/anxiety-disorders#2-7)
Experiencing occasional anxiety is a normal part of life. However, people with anxiety disorders frequently have intense, excessive and persistent worry and fear about everyday situations. Often, anxiety disorders involve repeated episodes of sudden feelings of intense anxiety and fear or terror that reach a peak within minutes (panic attacks).
These feelings of anxiety and panic interfere with daily activities, are difficult to control, are out of proportion to the actual danger and can last a long time. You may avoid places or situations to prevent these feelings. Symptoms may start during childhood or the teen years and continue into adulthood.
Examples of anxiety disorders include generalized anxiety disorder, social anxiety disorder (social phobia), specific phobias and separation anxiety disorder. You can have more than one anxiety disorder. Sometimes anxiety results from a medical condition that needs treatment.
Whatever form of anxiety you have, treatment can help. (www.mayoclinic.org/diseases-conditions/anxiety/symptoms-causes/syc-20350961)