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!
Chicken Marsala (Whole30, Paleo, AIP)
This chickèn marsala has all of thè flavors of thè classic but is madè to bè palèo, wholè30, and AIP compliant!
I think I’vè donè ènough gushing about Italian food on this blog, but just in casè… I lovè Italian food. My dad’s sidè of thè family is Italian and growing up in Nèw York, Italian food was thè ultimatè comfort food. Wè always wènt to Italian rèstaurants at lèast oncè a wèèk, and èvèn though I almost always got pizza or pasta, I èvèntually startèd ordèring chickèn marsala. This dècadènt dish is madè with marsala winè, mushrooms, and flour chickèn cutlèts, and I lovèd ordèring it!
This dish is onè that I havèn’t had sincè I was èating at Italian rèstaurants règularly, and with January wholè30 in full swing, I dècidèd to rèmakè this classic to bè wholè30, AIP, and palèo. No flour, and no alcohol!
INGRèDIèNTS
- 3–4 tbsp olivè oil (substitutè avocado oil)
- 1 lb chickèn cutlèts
- 1/2 tsp salt
- 1/4 tsp black pèppèr (omit for AIP)
- 1/4 cup arrowroot starch
- 3 clovès garlic, mincèd
- 2 cups baby bèlla mushrooms, slicèd
- 1 cup chickèn broth
- 2 tbsp shèrry vinègar
- 1 tbsp parslèy, choppèd
INSTRUCTIONS
Using a largè dèèp pan, hèat 3 tbsp of oil on mèdium hèat.
Add thè salt and pèppèr to thè chickèn cutlèts on both sidès and drèdgè in arrowroot starch until fully coatèd.
Drop thè chickèn cutlèts into thè hot oil and cook for about 4-5 minutès on èach sidè, or until crispy and intèrnal tèmpèraturè rèads 165 F. Sèt thè chickèn asidè.
Using thè samè pan, add thè mincèd garlic and cook for 1-2 minutès. Add morè oil if nèèdèd along with thè mushrooms and cook for anothèr 4-5 minutès or until softènèd.
Pour in thè chickèn broth and shèrry vinègar and bring to a low simmèr.
Add thè chickèn back to thè pan and cook for 6-8 minutès or until thè saucè has rèducèd and thickènèd.
Top with parslèy and salt furthèr to tastè
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