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How To Beat The Odds At Online Roulette: Insider Secrets From A Pro

Roulette is one of the most popular casino games in the world. It's easy to learn, and the thrill of watching the ball spin around the wheel is hard to beat. But while roulette may seem like a game of chance, there are ways to improve your odds and come out ahead.

Understanding the Odds

In roulette, a ball is spun around a wheel with numbered pockets.

The pockets are colored red or black, and there is also a green pocket for the number 0 (and sometimes a green pocket for the number 00 in American roulette). Players place bets on where they think the ball will land.

The odds of winning in roulette depend on the type of bet you place. Bets that cover a larger portion of the wheel, such as betting on red or black, have a higher chance of winning but pay out less. Bets covering a smaller portion of the wheel, such as betting on a single number, have a lower chance of winning but pay more.

Using a Betting System

One popular strategy for playing roulette and beating the odds is to use a betting system. A betting system is a method of placing bets designed to maximize your chances of winning. There are many betting systems, but the Martingale system is one of the most popular.

The Martingale system involves doubling your bet after every loss. So, if you bet $10 on red and it comes up black, you would then bet $20 on red. If it comes up black again, you would bet $40 on red, and so on.

The idea behind this system is that you will win a bet and recoup all of your losses. While the Martingale system can be effective in the short term, it's important to remember that it doesn't change the game's odds.

The odds of winning on red or black are always the same, regardless of how much you bet or how many times you've lost in a row. 

Playing European Roulette 

Another way to improve your odds at roulette is to play European roulette. In this roulette, there is only one green pocket for the number 0, while in American roulette, there is a second green pocket for the number 00. This may seem like a small difference, but it actually has a significant impact on the odds.

The house edge in European roulette is 2.7%, meaning that the casino expects to keep a portion of every wager over the long run. On the other hand, 5.26% is the house advantage in American roulette. Thus, you can expect to lose $2.70 for every $100 wagered on European roulette, compared to an average loss of $5.26 for every $100 wagered on American roulette.

You are effectively cutting the house edge in half by playing European roulette instead of American roulette. This can make a big difference in the long run and give you a better chance of coming out ahead.

Using a Progressive Betting System

Progressive betting is another well-liked roulette betting strategy. Following a win, this technique calls for raising your stake and, following a loss, lowering it. With this strategy, you can profit from winning streaks while limiting your losses during losing streaks.

One example of a progressive betting system is the Paroli system. In the Paroli system, you start by betting one unit (such as $10) on an even-money bet like red or black. If you win, you double your bet to two units on the next spin. If you win again, you double your bet to four units on the next spin, and so on.

The key to using a progressive betting system like the Paroli system is to set a limit for how many times you will double your bet. This will help you avoid losing too much money during a losing streak. For example, you might stop doubling your bet after three wins in a row.

Managing Your Bankroll

Effective bankroll management is crucial regardless of the type of roulette you play or the betting technique you use. This entails establishing and adhering to a spending limit when playing roulette.

One common strategy for managing your bankroll is to use the 5% rule. This rule states that you should never bet more than 5% of your total bankroll on a single spin of the roulette wheel. If you have a bankroll of $1,000, you should never bet more than $50 on a single spin.

Another important aspect of bankroll management is knowing when to quit. It can be tempting to keep playing when you're on a winning streak, but it's important to know when to walk away. Set a goal for how much you want to win or how much you're willing to lose, and stick to it.

Practicing Good Roulette Etiquette

Finally, practicing good roulette etiquette when playing at a casino or online is essential. This means not touching your chips once the ball has been spun, not placing bets after the dealer has called "no more bets," and not distracting other players.

It's also essential to be courteous to the dealer and other players. Remember that roulette is a social game. Being friendly and respectful can make the experience more enjoyable.

Conclusion

While there is no guaranteed way to beat the odds at roulette, there are strategies that can improve your chances of coming out ahead. Using a betting system, playing European

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From Salad Roulette To Salmonella In Poultry And Peanuts

Panosian Dunavan is an infectious diseases expert.

In August 2006, Ruby Trautz of Omaha, Nebraska was the first person of several to die in a foodborne outbreak after eating uncooked baby spinach laced with E. Coli 0157:H7, a pathogen that makes a deadly toxin not unlike the infamous poison ricin. Not that Trautz's doctors knew it at the time. The truth is, when the lively 81-year old first passed bloody stool, then became uremic and seized, her doctors assumed (despite her negative test) that Trautz had a terrible case of colitis due to C. Difficile.

Soon after Trautz expired, however, her son-in-law Ken Costello also suffered diarrhea and agonizing abdominal pain. His doctor diagnosed diverticulitis.

Finally, in mid-September, the multi-state outbreak linked to bagged, pre-washed Dole-brand spinach packed by California's Natural Selection Foods made national headlines. When Costello and his wife learned this news, they quickly returned to the home they had previously shared with Trautz. Sure enough, still in the fridge was an open package of spinach eaten by the entire family that was later sent to a lab where a slurry was cultured. That specimen grew the outbreak strain.

The final toll of illness for 225 infected people residing in 27 states? Although there were only five confirmed deaths, more than half were hospitalized, and 39 suffered life-threatening hemolytic-uremic syndrome.

This leafy-green fiasco was just another milestone in the story of a hazardous microbe that still thrives in many U.S. Livestock. Thirteen years earlier, after surfacing in undercooked Jack in the Box hamburgers, the same toxic bug launched the career of a leading plaintiffs' attorney featured in a new Netflix documentary called "Poisoned: The Dirty Truth About Our Food."

Not only has "Poisoned" won kudos for its frank depiction of a "broken system that often places profit over public health," the film has much to teach doctors about growing threats along American farm-to-fork chains plus modern loopholes and legislative inertia surrounding the safety of American food.

The Story of Bill Marler

In the world of foodborne illness and food safety, Seattle attorney Bill Marler, JD, is a hero to many people. For more about his one-of-a-kind passion and style, take a look at a 2015 story in The New Yorker that covers his present-day campaign against Salmonella. But back in 1993, when Jack in the Box fare started to sicken and kill, Marler had not yet found his calling.

Then came an SOS about 9-year-old Brianne Kiner, a desperately ill child who had already spent 40 days in a coma and 5 months in a hospital connected to wires and tubes. "She was just so vulnerable, and she just ate a fricking hamburger," was Marler's characteristic comment in "Poisoned."

After meeting Brianne and forcing back tears, the 35-year-old lawyer then went to work, ultimately winning the largest personal injury pay-out ($15.6 million) awarded in his state to date. It wouldn't restore her health, but at least it would cover care for the rest of Brianne's life.

For Marler, lawsuit upon lawsuit then followed, some stemming from further outbreaks of E. Coli 0157, others involving different foodborne perps such as Salmonella, Campylobacter, hepatitis A, and Listeria. But perhaps Marler's proudest (non-monetary) 1990s win came when Michael Taylor, JD, then a senior lawyer at the U.S. Department of Agriculture (USDA), announced that raw ground beef contaminated with E. Coli 0157 would henceforth be deemed "adulterated."

The industry reforms that followed now mean that eating a fast-food hamburger in the U.S. Poses only a fraction of the risk of fresh produce, as shown by the outbreak that killed Trautz.

"Poisoned" advances this theme by educating viewers about the proximity of massive cattle feedlots and agricultural lands in Yuma, Arizona, and California's Central Valley, a modern recipe for disaster that periodically allows animal feces to enter irrigation canals and contaminate downstream crops like romaine lettuce. Or the blatant disregard for crowding of animals and on-site sanitation in other factory farms that fuels Salmonella-laced filth that can ultimately taint poultry and eggs.

Egregious violations have even prompted criminal prosecution. The most dramatic example? The 28-year prison sentence meted out to Stewart Parnell, former CEO of the Peanut Corporation of America, after Parnell repeatedly instructed certain employees to cover up positive Salmonella tests in 2008 to 2009. The final outcome of this wanton falsification was a multistate outbreak of Salmonella typhimurium that killed at least nine people and sickened many hundreds more who consumed a slew of peanut-containing items sold in 46 states.

A Medical Call to Action

What is more relatable than food? After all, everyone eats, and everyone occasionally suffers a foodborne illness. However, some U.S. Doctors tend to discount foodborne illnesses because -- despite our food supply's many imperfections -- Americans suffer fewer such incidents and related deaths than residents of most other countries. Oft-cited statistics from a seminal CDC study published in 2011 concluded that, at that time, one in six Americans -- roughly 48 million people -- suffered a foodborne illness each year, 128,000 were hospitalized, and 3,000 died.

These data stand in stark contrast to a WHO study published in 2015. In their first-ever analysis of the global burden of foodborne disease, the authors assessed 31 individual "hazards" and reached a final estimate of 420,000 foodborne illness deaths per year -- 40% in children under 5. Not surprisingly, the study listed some risks most U.S. Doctors and medical students rarely if ever consider. For example, hepatotoxic aflatoxins contaminating moldy grain, or cysticercosis -- larval infection with pork tapeworm -- which underlies many cases of epilepsy in low- and middle-income countries.

At the same time, a universal risk both here and abroad, is non-typhoid Salmonella, which consistently ranks as the top cause of foodborne death worldwide.

My concern is that foodborne diseases and food safety are rarely covered in medical school curricula and that even seasoned MDs often lack knowledge about changing trends, contributory factors, and the messy web of government agencies and regulations (don't get me started about the weird jurisdictions and different mindsets of the USDA and the FDA). The list goes on.

Weaving case studies involving real people, outbreaks, and regulatory policies into continuing medical education would be one way to start (for example, do most readers even know their state's stance on the legal sale of unpasteurized milk?). Having medical students watch "Poisoned" is another.

At the end of the day, why shouldn't doctors and other healthcare professionals join the ranks of lobbyists, advocates, and educators around ongoing farm-to-fork reform? After all, the microbes aren't going away anytime soon, they're only traveling farther (and becoming more antibiotic-resistant) as our food supply grows ever more global.

Claire Panosian Dunavan, MD, is a professor of medicine and infectious diseases at the David Geffen School of Medicine at UCLA and a past-president of the American Society of Tropical Medicine and Hygiene. You can read more of her writing in the "Of Parasites and Plagues" column.

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