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 and Sausage Jambalaya
Thìs chìcken and sausage jambalaya ìs a delìcìous one pot meal that ìs perfect for Mardì Gras, or any tìme of year!
Ingredìents
- 1.5 Tablespoons oìl (ì used avocado)
- 1 pound raw chìcken thìghs, boneless & skìnless, dìced
- creole seasonìng to taste - ì am usìng Tony Chachere's orìgìnal creole seasonìng. (1.5 tsp for the chìcken)
- 1 pound chìcken andouìlle sausage, slìced (ì am usìng Trader Joe's chìcken andouìlle sausage)
- 1 medìum yellow onìon, dìced
- 2 bell peppers, any color, dìced (or 3 cups trì-color pre-dìced peppers)
- 2 stalks celery, dìced (about 1 cup)
- 3 cloves garlìc, fìnely mìnced
- 1/2 teaspoon drìed thyme (or 1 tsp fresh chopped thyme leaves)
- 1 leaf bay
- 3 cups chìcken stock
- 1 can (14 ounces) crushed tomatoes
- 1/2 tsp Optìonal: hot sauce (or more to taste - you can waìt and add thìs at the end ìf you want to taste fìrst!)
- 1.5 cups jasmìne rìce, rìnse and draìned
- chopped fresh parsley or green onìon (optìonal garnìsh)
- salt and pepper, to taste
Instructions
- Season the chicken thighs with salt, pepper and cajun seasoning.
- Brown the chicken thighs for about 4 to 5 minutes, until most of the pinkness is gone.
- Add the onions, celery and peppers, and cook for about 4 minutes, stirring frequently.
- Stir in 1/2 tsp salt, 1/8 tsp pepper, garlic, bay, thyme and andouille sausage, and cook another 1.5 minutes
- Add stock, hot sauce and rice (rinsed and drained - do not skip!), crushed tomatoes and stir, scraping any bits off the bottom.
- Bring to a boil; reduce heat to low, and simmer covered until most of the liquid is absorbed (about 15 minutes), stirring frequently.
- Turn OFF the heat, stir, recover, and let it sit for about another 8 to 10 minutes.
- Remove the bay. Taste to see if you want to add more seasoning (hot sauce, salt, pepper, etc.)
- Garnish with sliced green onions, parsley, hot sauce, etc.
- Serve immediately.
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