why ispolygamy allowed in Islam?If a man is allowed to have more than one wife, then why does Islam prohibit a woman from having more than one husband?Why does Islam degrade women by keeping them behind the veil?How can Islam be called the religion of peace when it was spread by the sword?Why are most of the Muslims fundamentalists and terrorists?Ki l l ing an animal is a ruthless act . Why then do Musl ims consume nonvegetarian food?Why do Muslims slaughter the animal in a ruthless manner by torturing it and slowly and painfully killing it?Science tell us that whatever one eats, it has an effect on one’s behaviour. Why then, does Islam allow Muslims to eat non-vegetarian food, since eating of animals could make a person violent and ferocious?When Islam is against idol worship why do the Muslims worship, and bow downto the Kaaba in their prayer?Why are non-Muslims not allowed in the Holy cities of Makkah and Madinah?Why is the consumption of alcohol prohibited in Islam?Under Islamic law, why is a woman’s share of the inherited wealth only half that of a man?How can you prove that the Qur'an is the word of God?When all the Muslim follow one and the same Qur’an then why are there somany sects and different schools of thoughts among Muslims?All religions basically teach followers to do good deeds. Why should a persononly follow Islam? Can he not follow any of the religions?If Islam is the best religion, why are many of the Muslims dishonest, unreliable,and involved in activities such as cheating, bribing, dealing in drugs, etc.?Why do Muslims abuse non-Muslims by calling them Kafirs? Read the logical answers......

    This foundation scripture teaches the supreme doctrine of nirvana and the way to the highest possible happiness for mankind. Oxford professor Dr. Max Muller, a great scholar and Orientalist, did the translation.

    He noted their general healthiness (and good teeth), and an absence of many of the diseases that plagued western cultures, such as scurvy, heart disease, and diabetes. Observing their dietary habits, he determined that their primary food was meat, both lean and fatty, and that their diets were very low in sugary or starchy carbohydrates. Was this meaty diet the key to their good health?The book chronicles a 1928 scientific experiment, conducted by the Russell Sage Institute of Pathology at Bellevue Hospital in New York, in which Stefansson and his colleague Dr. Karsten Andersen ate a meat-only diet for one year. The two men stayed healthy and fared very well, leading him to claim that we should reexamine our notion of what foods constitute a healthy diet.Later chapters promote the benefits of pemmican, a compact, portable, and high-energy food consisting of a concentrated mix of fat and protein made from dried lean bison meat, sometimes mixed with berries. Pemmican is like the original energy bar, and Stefansson spent considerable time and energy urging the military to adopt it for emergency rations.

    

    At the pizzeria where he worked as a kid, he learned to substitute pork for veal in cutlets—which came in handy later when the bankroll was low. At thirteen, he got his first percentage from a local deli—that lost business when he started supplying the neighborhood wiseguys with his own heroes. And what great heroes they were… Once he entered Witness Protection, though, Hill found himself in places where prosciutto was impossible to get and gravy was something you put on mashed potatoes. So he learned to fake it when necessary (for example, Romano with white pepper took the place of real pecorino-siciliano cheese), and wherever he found himself, Hill managed to keep good Italian food on the table. He still brings this flair for improvisation to his cooking. No recipe is set in stone. And substitutions are listed in case you need them. Now, in his inimitable style, Hill tells some spicy stories of his life in the Mob and shows you how to whip up his favorite dishes, Sicilian style—even when you’re cooking on the run....

    The truth is that these so-called healthy packaged foods are filled with processed ingredients andchemicals that actually contribute to weight gain by causing us to overeat. In The Real Food Diet, nutritionist Christine Avanti explains why a diet rich in all-natural produce, whole grains, and lean protein packed with the nutrients responsible for maintaining stable blood sugar levels and speeding up metabolism is by far the more effective option. Avanti draws on the latest research to provide guidelines for what and how often readers should eat to ensure that pounds are dropped—and offers specific meal plans, grocery lists, and a collection of flavorful recipes filled with fresh, seasonal ingredients.   A guide to eating real food in a factory-food world, a weight loss plan, and a real-food cookbook in one, The Real Food Diet will instruct and inspire readers to steer clear of fake food and eat the balanced, all-natural way we were designed to eat.

    In an honest, methodical way, he traces the origins, the peculiarities common to the midwestern and later Utah periods, and post-1890 new marriages. Drawing heavily on first-hand accounts, he outlines the theological underpinnings and the personal trauma associated with this lifestyle.What emerges is a portrait that neither discounts nor exaggerates the historical evidence. He presents polygamy in context, neither condemning nor defending, while relevant contemporary accounts are treated sympathetically but interpreted critically. No period of Mormon history is emphasized over another. The result is a systematic view that is unavailable in studies of isolated periods or in the repetitions of folklore that only disguise the reality of what polygamy was.Scattered throughout the western United States today are an estimated 30,000 fundamentalist Mormons who still live “the principle.” They, too, are a part of Joseph Smith’s legacy and are included in this study.

    It deals with the realities of business, and the stresses and strains of operating in the Gulf as a Western visitor or expatriate. It also focuses on the need for a common bond of understanding between staff in the Gulf and their managers at home. It shows, in a straightforward manner, the effects of Islam upon the daily life of the expatriate, and is a valuable reference to proper conduct in the Arab world.

    Berry talks to the reader as one would talk to a next-door neighbor: never preachy, he comes across as someone offering sound advice. He speaks with sadness of the greedy consumption of this country's natural resources and the grim consequences Americans must face if current economic practices do not change drastically. In the end, these essays offer rays of hope in an otherwise bleak forecast of America's future. Berry's program presents convincing steps for America's agricultural and cultural survival.

    Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction.The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world.Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion.

    Every page is filled with reassurance that we will see our animal friends in heaven.  The death of a beloved animal friend can be one of the most difficult events we face, often surprising us at the depth of the grief and emotion we feel.  It can be very comforting to know that the animals we love so much are safe with God, who created and loves them.  Throughout his many years as a Franciscan friar, Jack Wintz came to know—the Bible gives us many clues that we will be with our pets in heaven for eternity! St. Francis himself shared a close relationship with animals, preaching to the birds, releasing Brother Rabbit from a trip, or letting Sister Raven awaken him for early morning prayer. Franciscan spirituality tells us that all creatures form one family of creation, and God’s plan of salvation includes the whole created world.  This new, expanded edition of the original bestseller includes:  Wisdom from Friar Jack, in 14 short and simple readings Blessings, prayers, and stories from Scripture  Special presentation page to personalize the gift Adorable photos and short memories of beloved dogs Sections of the book include:  Three Prayers of Blessing  The Happiness Principle  Noah, the Ark, and the Dove Jonah and the Whale The Song of St. Francis Jesus and the World of Creation Praying with Creatures The Soul of a Dog With it reassuring message of God’s eternal love and care for all creation, I Will See You in Heaven helps us to know that we are not alone in our grief, and that our “goodbye” is not forever.   Cover photo: Hollie Betzler (2001-2018), Michigan’s first grief therapy dog, served faithfully at her family’s funeral home and area nursing homes for 16 years, giving a comforting paw at just the right time to just the right person. Her family anticipates her serving the same role at the gates of heaven, where she now waits for them.

    government—an usher in the White House. For more than 200 years, a small office has operated on the State Floor of the White House Executive Residence. Known as the Usher's Office, whose mission is to accommodate the personal needs of the first family, and to make the White House feel like a home. The Usher's Office is the managing office of the Executive Residence and its staff of 90-plus. The staff consists of butlers, carpenters, grounds personnel, electricians, painters, plumbers, florists, maids, housemen, cooks, chefs, storekeepers, curators, calligraphers, doormen, and administrative support. Ushers work closely with the first family, senior staff, Social Office, Press Office, Secret Service Agency, and military leaders to carry out White House functions: luncheons, dinners, teas, receptions, meetings, conferences, and more. Chris Emery was only the 18th White House Usher since 1891, and had the honor and privilege to serve presidential families for three years during the Reagan administration, four years for President H. W. Bush, and 14 months under President Clinton. His vignettes recreate intimate White House happenings from an insider’s viewpoint. Chris Emery was the only White House Usher to be terminated in the 20th century. Turn the pages to find out which first lady fired him... “With his book, White House Usher: Stories from the Inside, former usher Chris Emery gives his readers a peek inside what happens upstairs at the White House. Chris’ anecdotes tell a rich story of how America’s house really is the First Families’ home. I loved my trip down memory lane.” - Former First Lady Barbara Bush (October 2017)

    Fjestad has been expanded to 2,432 pages, easily making it the highest page count of any firearms book currently in print. New 2012 makes and models have been included, along with updated values on discontinued firearms and antiques. The new Blue Book of Gun Values cover features NRA Executive Vice President Wayne LaPierre one of the firearms industry's most passionate advocates. Wayne gives Blue Book an exclusive, in-depth interview with sidebars from NRA-ILA's Chris Cox and journalist Tony Makris!Once again, the 80-page Photo Percentage Grading System provides high resolution color images that are the last word to help ascertain any firearm's correct condition factor based on the percentage of original condition. Revolvers, pistols, rifles, and shotguns are also shown separately, in addition to NRA Antique Condition Factors.

      With over 100 recipes for Phase 1, another 100 for Phase 2 and then just a few seriously special Phase 3 cheats, this is the ultimate diet-recipe book.   You can have burgers, seafood risotto and authentic Indian curry in Phase 1; boeuf bourguignon, mushroom stroganoff and cream berry pudding in Phase 2 and the most sensational dark chocolate mousse in Phase 3.   This features Harcombe friendly versions of the classic dishes – French onion soup, coq au vin, chilli con carne and the classic accompaniaments – mayonnaise, chips and cauliflower cheese.   If you want to eat real food, lose weight and gain health – this is a must for your kitchen shelf.

    Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include:Beef Shish Kabobs with Sumac Onions and Parsley Butter Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini Crispy Lemon Chicken with Za’atar Golden Gazpacho with Condiments Fried Haloumi Cheese with Pear and Spiced DatesAbsolutely alive with spices and herbs, Ana Sortun’s recipes will intrigue and inspire readers everywhere.