Q: Keratin is found naturally in vegetables like kale, broccoli, onions, leeks, and garlic. Include these foods in your meals to boost your body's keratin naturally. Liver, fish, yogurt, and low-fat milk are other good food sources of keratin. Include healthy proteins in your diet to help your body make more keratin. Eat lean meats, poultry, fish, eggs, and low-fat dairy. Remember that red meat is high in fat, so be sure to balance your other health needs with your keratin-friendly diet. If you're vegetarian or vegan, snack on high-protein products like walnuts, almonds, and beans. Include fatty fish in your meals several times a week. Salmon, mackerel, herring, trout, sardines, and tuna are good sources of omega-3 fatty acids that can help your body make keratin. Limit salmon and canned tuna to 12 oz. per week. Don't eat mackerel if you're pregnant it's considered a high-mercury fish that's best avoided during pregnancy. Your body needs vitamin C to make keratin. Include plenty of fresh fruits and vegetables in your diet, as these are high in vitamin C. Some of the best produce for vitamin C include: Citrus fruit and juice, like orange and grapefruit Tropical fruits like cantaloupe, kiwi, mango, papaya, and pineapple Strawberries, blueberries, blackberries, raspberries, cranberries, and watermelon Broccoli, cauliflower, and Brussels sprouts Peppers (green and red), tomatoes, and potatoes (sweet and white) Leafy greens like cabbage, spinach, and turnip greens Your body needs biotin to make healthy hair and skin, partly due to its role in keratin production. Upping your intake of biotin-rich foods may improve hair and nail quality, though not much research has been done on this. Get biotin from foods like: Eggs (with the yolk) Vegetables like cauliflower, beans, blackeyed peas, soybeans, and mushrooms Whole grains Bananas Nuts like almonds, peanuts, walnuts, pecans, peanuts and their nut butters Cystine is turned into a building block of keratin in your body. Include foods rich in cystine in meals regularly. Eggs are one of the best sources of cystine. Other good food options are beef, pork, seeds, and milk. Choose lean and low-fat options, which are better for your heart and overall health.
A: Eat foods that contain keratin. Consume a protein-rich diet. Eat omega-3 fatty acids. Up your vitamin C intake. Eat foods rich in biotin. Get cystine from your diet.

Article: Most uncut gems are oddly shaped so you may need to grind it down. Roughly grinding the outsides of the gem will make it closer to the size and shape you want. Hold the gem between your fingertips and carefully polish it on a 1200 grit lap. If you have a lot of rough to remove, use a 260 grit lap. Since faceting machines are expensive and not usually available for rent, see if you can take a few faceting classes to become familiar with using them. If you want to buy one, find one directly from a manufacturer or look online. Heat a dime-sized amount of dop wax on the end of your dop stick. Hold it near a flame so the wax softens and becomes pliable. Stick the base of the gem that will be mounted into the wax. The faced surface of the gem should be exposed. Let the wax cool before you grind it so the gem stays on the dop stick. Once you've gained experience, consider using superglue or cyanoacrylate adhesives instead of wax. These are less likely to break off or damage heat-sensitive gems such as opals. Use a 1200 lap disc on your faceting machine to cut the circumference (girdle) of the gem. Set the angle to 90 degrees so you can make symmetrical cuts. Don't lock the index wheel on the machine so you can move it freely and have more control over cutting. The outline you cut will depend on which shape you've chosen. For example, you'll make a rectangular girdle for an emerald cut. Consult the machine's instruction manual for specific instructions about each style of cut. Wipe the gem clean with a microfiber cloth. This will remove the coarser grit that's transferred to the gem. Take the coarser lap disc off of the machine and put a pre-polishing lap on the machine. Find faceting diagrams for the shape you're cutting the gem. A diagram will tell you how many facets to make and at what angles to make them. Polish the facets against the lap until the surfaces of the gem are smooth. To get the cut you want, you may have to reheat the dop wax, remove the rough, and reposition it in the hot wax. Heating the stone along with the wax will not harm it. Put a polishing lap on your machine. Take the small spatula that came with your oxide polish and dip it into the polish so a peanut-sized amount is on the end of the spatula. Run the machine and spread the polish over the lap in a smooth even layer. This will buff your new gemstone until it sparkles and will help remove any grit or imperfections leftover by the faceting process. To remove the finished stone from the dop stick, warm the wax near an open flame so it softens. Then pull the stone away from the wax.
Question: What is a summary of what this article is about?
Use a faceting machine to preform the gem. Secure the rough gem to a dop stick using warm wax. Grind the outlines of the stone to shape the girdle. Wipe grit from the gem and put a pre-polishing lap on the machine. Cut the facets according to the shape you want. Charge the polishing lap with an oxide polish. Polish the top of the cut gem against the polishing lap.

Q: Transfer the filled pastry shell to the hot oven and bake the quiche until the edges look dry and the crust has browned. To tell if it's finished baking, move the pie plate a little. The filling should jiggle just a little in the center and not be completely fluid. If you're concerned that the pastry edges are browning too quickly, cover just the pastry with a pie shield or strips of aluminum foil. Remove the baked quiche from the oven and set it on the stove to cool a little. You can slice the quiche and serve it while it's still slightly warm or at room temperature. The quiche will finish cooking and set up as it cools. Cover and refrigerate leftover quiche for up to 3 days. To reheat the quiche, warm it in a 300F (149C) oven for 10 to 15 minutes.
A:
Bake the quiche at 350F (177C) for 30 to 40 minutes. Cool the quiche for at least 20 minutes before serving.