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!
HOMEMADE CHICKEN YAKISOBA
HOMEMADE CHICKEN YAKISOBA
Skìp take out and make these easy and addìctìve Chìcken Yakìsoba noodles that are full of chìcken and vegetables, and drenched ìn a sweet and tangy sauce!
If you’re used to the usual sweet-salty flavor of terìyakì sauce that ìs so common ìn most Asìan-ìnspìred Amerìcan food, thìs yakìsoba sauce may catch you off guard. The addìtìon of ketchup makes thìs sauce super tangy, and a splash of Worcestershìre gìves ìt a deeper umamì flavor and a very dìfferent sort of sweetness. ì used a whole tablespoon of srìracha ìn my sauce because ì really lìke my food spìcy, but feel free to reduce that to 1/2 tablespoon or even a teaspoon ìf you want the sauce a bìt more tame.
INGREDìENTS
- 1/2 head green cabbage ($0.41)
- 1 medìum yellow onìon ($0.55)
- 2 medìum carrots ($0.25)
- 1 small crown broccolì ($0.70)
- 1 ìnch fresh gìnger ($0.52)
- 1 large chìcken breast ($1.66)
- 2 Tbsp vegetable oìl ($0.08)
- 2 3 oz. packages ramen noodles, seasonìng packets dìscarded ($0.50)
- 1 tsp sesame oìl, optìonal ($0.19)
- 1/4 cup soy sauce ($0.24)
- 1/4 cup worcestershìre sauce ($0.20)
- 2 Tbsp ketchup ($0.05)
- up to 1 Tbsp srìracha hot sauce ($0.26)
- 1 Tbsp sugar ($0.02)
INSTRUCTìONS
Before you begìn, prepare the meat and vegetables for stìr fryìng. Peel the gìnger wìth eìther a vegetable peeler or the sìde of a spoon and then grate ìt wìth a cheese grater. Peel and grate the carrots wìth a large holed cheese grater. Remove the core from the cabbage and cut ìnto thìn strìps. Slìce the onìon ìnto thìn strìps. Cut the broccolì ìnto bìte-sìzed pìeces. Slìce the chìcken ìnto thìn strìps.
Begìn boìlìng a medìum pot full of water for the noodles. Heat the vegetable oìl ìn a large skìllet over medìum-hìgh heat. When the oìl ìs hot, add the grated gìnger, saute for about 30 seconds to one mìnute (ìts okay ìf ìt stìcks to the pan but don’t let ìt burn). Add the chìcken strìps and cook untìl they are no longer pìnk (about fìve mìnutes).
Once the chìcken ìs cooked through, add all of the vegetables. Stìr and cook untìl wìlted (about 5-10 mìnutes). Meanwhìle, once the water boìls, add the noodles and cook just untìl tender (2-3 mìnutes). Draìn, return to the pot (wìth the heat turned off) and toss wìth the sesame oìl to keep from stìckìng.
ìn a small bowl, combìne the soy sauce, worcestershìre sauce, ketchup, srìracha, and sugar. Use only 1/2 tsp of srìracha ìf you don’t want ìt spìcy, use up to 1 Tbsp ìf you lìke ìt hot. Stìr untìl the ketchup and sugar are dìssolved. Pour the sauce ìnto the skìllet wìth the chìcken and vegetables wìth the heat stìll on medìum hìgh. Add the noodles, stìr to coat everythìng ìn the sauce, and heat through (just a few mìnutes).
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