In one sentence, describe what the following article is about: Believe it or not, exercise is essentially a natural antidepressant. In fact, a recent study showed that exercise, CBT, and certain medications all show similar effects. To get the most out of your workout, do weight-training and cardio, which has shown to be even more beneficial than just one or the other (and that's for your waistline, too). Exercise helps boost your mood because it releases endorphins in your brain, which makes you feel better. Exercise also helps your brain make new neural connections. 50% of people who have one major episode of depression will relapse, and the likelihood goes up if you've had more than one episode. But exercising, eating right, and taking care of your body can limit the chance of recurrence. In addition to helping your body function at its best, it is a mood regulator, easing your mind. People, especially young people, are prone to depression and other mental illnesses if they regularly get an inadequate amount of sleep. To keep your mind and body in tiptop shape, aim for a solid 7 hours a night, if not more. Researchers advise 8 hours of sleep a night for optimum performance, but that is not always possible in today's hectic world. Only you will know the amount of time you truly need to function at your best, figure that time frame out and do your best to hit that goal every night. It turns out all the millions of stimuli your brain has to sort through every second really take a toll. Through the day, the brain accumulates so much information it just slows down. Recent research has shown that enough sleep gets rid of the things that keep your brain from performing well. Eating a low-fat diet, rich in vitamins, nutrients, omega-3s (found in fish), and folic acid can be helpful for mood regulation and balance. You are what you eat, after all. If you eat healthy, you'll feel healthy inside and out. Excessive sugar consumption often correlates to higher instances of depression. Since eating a lot of sugar causes your glucose levels to spike then drop low, it can make you feel irritable, anxious, and depressed. Cut processed, sugary goods out of your diet and you may start feeling remarkably better. Alcohol is a depressant that can alter your mood without you even realizing it. What's more, those at risk for depression are also at greater risk of alcohol abuse and developing alcoholism. To be safe in the short and long term, just avoid it. One glass of red wine a day has been shown to be beneficial in some studies. That's one glass, or 5 ounces. No more! Depression is associated with a greater risk of heart disease and diabetes. Those with depression and other mental illnesses tend to have higher rates of ''physical'' illnesses than people without mental instabilities. It works the other way, too the more physical ailments you're suffering from, the more likely you are to be depressed. So stay on top of your health! Keep in mind that some medical conditions share symptoms with depression. For example, thyroid issues and hormone imbalances can make you think you're depressed. Getting regular medical care will help you get the correct treatment for your condition. Visit your doctor regularly for routine physical check-ups. This on top of eating right and exercising will ensure that your body is setting your mind up for success.
Summary: Exercise regularly. Get the right amount of sleep. Eat a healthy diet. Avoid alcohol and drugs. Monitor your overall health.

In one sentence, describe what the following article is about: Many people swear that a grilled steak, with a little salt and pepper, is one of nature's finest meals. Strip steaks are naturally tender, and only need to be seared on the outside to remain flavorful and juicy. Depending on your grill, you can get very different flavors from your steak: Propane: Gas grills impart little flavor on the meat, but are very easy to control. You can adjust the temperatures with a simple knob, allowing you to perfect the cooking process. They also heat up much faster than wood or charcoal. Charcoal: Briquettes light up quickly and get hot quickly, and they impart a rich, smoky flavor on the meat. Wood-fire: Wood chips, like hickory or oak, often give the best natural flavor to the meat, but they are harder to maintain and light. Many people use a mixture of charcoal and wood instead of just wood-chops. If you are using charcoal and/or wood this might take 30-40 minutes (most of the briquettes should be covered in gray ash), but propane grills will only take a few minutes. If you have a thermometer, aim to have the inside of the grill around 400F. The thinner the steak, the hotter you want the grill, since you don't want to completely cook the inside of the steak before the outside is nice and browned: 1/2 inch thick: 425-450F. You shouldn't be able to hold your hand over the grill for more than 3 seconds. 3/4-1 inch thick: 360-400F You shouldn't be able to hold your hand over the grill for more than 4-5 seconds. 1-1 1/2 inch thick: 325-360F You shouldn't be able to hold your hand over the grill for more than 5-6 seconds. There is an expression that goes, "salt and pepper are the little black dress of the steak world." Odd connotations aside, the fact is that most steaks are best with only a little bit of seasoning. Rub 1/2 tablespoon of both salt and crushed black pepper on both sides of the steak and let it sit at room temperature for 15-20 minutes while the grill heats. To determine the amount of salt, think of it as a light snow on an asphalt road -- you can see the road, but the snow (salt) is covering most of it. Bigger kernels of salt, like coarse sea salt or kosher salt, will help the outside caramelize better, so avoid using fine table salt if you can. You want to sear the outside, caramelizing it for perfect texture and flavor. Slap the steak over the flame and then leave it alone. Resist the urge to poke, prod, or move it as it cooks. They should be browned when you flip them over. If they are black, the grill was too hot. Remember this when you flip the steak and lower the heat, or cook it for half the time. If they are pink, the grill was not hot enough, so try and raise the heat or leave them over the flame for another 2-3 minutes. For reference: Medium rare steaks should be grilled for roughly 7 minutes a side. Medium steaks should be grilled for roughly 10 minutes a side. Well done steaks should be cooked for ten minutes on each side, then left on indirect heat to keep cooking. Use tongs to turn the steak, as piercing it with a fork causes the juices to leak out. Move the steak to another side of the grill, one without direct flame, and let it keep cooking until the inside is done to your liking. On a charcoal grill, open or close the top vent to control the smokiness -- the tighter it is shut, the smokier the meat will get. You can use a meat thermometer to gauge the meat, or just estimate with time. Rare: 130F (54C) to 135F (57C). Remove immediately after flipping each side. Medium-Rare: 140F (60C). Sear each side for an extra minute longer than you would for a rare steak. Medium: 155F (68C). Let it continue cooking for an extra 1-2 minutes off of direct heat. Flip halfway through. Well Done: 165F (74C) Let the steak cook on indirect heat for 3-4 minutes, flipping halfway through. This locks in the juices and flavors, which will escape if you cut it immediately. Tent a piece of aluminum foil over the steak and let it sit before slicing into it.
Summary:
Know that outdoor grilling lends a rich, smoky flavor to your steak. Pre-heat your grill to medium-high. Rub the steak with salt and pepper while the grill heats. Place your steak over direct heat on the grill. Cook each side of the steak over direct heat for 7-10 minutes, depending on desired doneness. Remove the steak from direct heat and let it cook indirectly until desired doneness. Let the steak stand for 10 minutes after removing from the grill.