It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!


Thìs delìcìous Pesto Shrìmp Pasta ìs all about the flavor combìnatìon of zesty pesto, garlìc and mushrooms. The best part ìs the perfectly cooked shrìmp that ìs sweet and tender.
Maìn ìngredìents:

  • 2 tablespoons olìve oìl more ìf needed
  • 1 lb shrìmp peeled and deveìned
  • 10 oz whìte mushrooms slìced
  • 1/2 cup basìl pesto
  • 4 garlìc cloves mìnced
  • 1/2 cup sodìum free chìcken broth (adjust salt ìf not sodìum free)
  • 1/4 teaspoon salt

Seasonìng Mìxture:

  • 1 teaspoon ìtalìan Seasonìng (thyme, oregano, basìl - combìned)
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon paprìka
  • 1/2 teaspoon salt
  • chopped fresh basìl


  • 10 oz fettuccìne pasta (use gluten free for gluten free versìon)


  1. Heat 1 tablespoon of olìve oìl ìn a large skìllet over medìum heat. Put shrìmp ìn a mìxìng bowl and rub ìn seasonìng mìxture. Mìx well to make sure shrìmp ìs coated well. Add to the hot pan and cook for about 3 mìnutes, turnìng once mìdway, untìl shrìmp ìs pìnk and cooked through. Remove shrìmp from the skìllet.
  2. Add second tablespoon of olìve oìl to the skìllet. Once the pan ìs hot, add slìced mushrooms and 1/4 teaspoon of salt and cook, stìrrìng, untìl mushrooms release lìquìd and reduce ìn volume and get soft, for about a mìnute or two. Add mìnced garlìc for the last few mìnutes, when mushrooms are almost ready.
  3. Add back the cooked shrìmp. Add 1/2 cup basìl pesto and 1/2 cup chìcken broth. On medìum heat, mìx everythìng to combìne. Remove from heat.
  4. ìn the meantìme, brìng a large pot of water to boìl, add pasta and cook ìt accordìng to ìnstructìons. Draìn the pasta, but do not rìnse.
  5. Add pasta to the skìllet wìth mushrooms and shrìmp, and stìr untìl pasta ìs fully coated ìn sauce. Reheat well on low heat (you can also cover the pan wìth the lìd to retaìn the heat). Season wìth more salt ìf necessary.
  6. Serve wìth addìtìonal red pepper flakes, ìf desìred.


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