Write an article based on this "Go high-protein. Cycle your carb intake. Aim for the good fats. Time your meals. Consume caffeine prior to your workout. Drink water"
article: Yeah, you've heard this one before, and there's a reason for it. Protein is made up of amino acids, which are the building blocks of your muscles. Without it, your muscles will literally not develop. While you should never completely cut out anything from your diet, to force those fats and carbs to move over, it's protein packing time. 1-1.5g of protein per lb of body weight is recommended to facilitate muscle building. Good sources of the stuff are soy, legumes, beans, leafy vegetables, meat, eggs, and plant milks. One of these should have a staple of every meal. Your body burns carbs, fats, and then protein, in that order. So when you eat that bowl of cereal prior to your workout, your body burns off the cereal. But when you have that egg for breakfast, your body has to go for your fat storage instead. This knowledge will make your workouts more effective. All this "no carb" mumbo jumbo is just thatmumbo jumbo. Yeah, carbs are what creates that extra weight around your midsection, but they do serve their purpose (at least the good ones). They are your body's primary source of energy. If you cut carbs out of your diet completely, your metabolism will drop (and if you're male, your testosterone levels will drop too). To circumvent this problem, the simplest answer is to cycle your carb intake. This keeps your body guessing, your metabolism up, and for the majority of the time your body is concentrating on your fat storages. This can be done in two ways. Go low-carb for a few days, then consume a moderate amount for a day or two, and then go high-carb to round out the week. Go low-carb for a few weeks, and then go high-carb for a solid week. This takes extra diligence! For the record, brown rice, wild rice, sweet potatoes, whole wheat bread, wheat pasta, vegetables, and some fruits are great sources of good carbs. Processed junk and pretty much anything white is not! Yes, fats have their place, too. They can keep you feeling full, stabilize your insulin levels, and keep you energized. You don't want to drown in them, but you do want them to be a small part of your everyday diet. Avocados, walnuts, almonds, olive oil, natural peanut butter, some egg yolks, and sunflower seeds are the fats that you don't want to be cutting out of your diet. Just eat them in moderation! While what you eat won't affect how many calories you burn during your workout, it will affect what kind of calories your body burns. And we want to burn those fat calories, so here are your options: If you work out in the morning, work out prior to breakfast. Your body will go straight to the fat stores. However, a cup of plain coffee won't hurt (and we'll get to why next). If you work out in the afternoon or evening, have your pre-workout meal 2-3 hours before your workout and have that meal be low in simple (bad) carbs. It's the same conceptyou want your body entering "fasting" mode.Always be careful when working out on an empty stomach. If you start to feel dizzy, stop. At last! An excuse to drink coffee and nibble on dark chocolate! Research has shown that those who ingest caffeine prior to a workout burn more fat calories. You don't want to go overboard, but it's worth drinking a cup of coffee (as black as possible) or munching on an ounce of dark chocolate for! Looking for a reason why? There's two: first, coffee stimulates the nervous system, raises the metabolism, and tells your body to start breaking down its fat stores. Second, it increases levels of Epinephrine -- the source of that elusive adrenaline rush. Always be careful with this. It can make you dizzy or nauseated, especially if you drink only coffee prior to your workout. . This is just good advice for anyone. It clears your skin, helps your organs, keeps you energized, and can help you lose weight. Your muscles need to stay hydrated to keep going. So drink up! When you wake, when you go to sleep, and with every snack and meal. Just keep a bottle with you. Drink from it absent-mindedly. You'll feel fuller, too, resulting in the pounds falling off without any real work on your part.

Write an article based on this "Refrigerate your flaxseed for up to a year. Freeze unused flaxseed to extend its shelf life to over a year. Grind only as much as you plan on using right away. Protect ground flaxseed from prolonged exposure. Check the freshness of your flaxseed before using it."
article: The refrigerator's dark, temperature-regulated conditions make it the perfect means of preserving freshly-opened flaxseed. Inside, the grains will be protected from heat and light, both of which can cause them to spoil prematurely. Best of all, almost any type of storage container can easily go into the fridge, provided it's the right size. Whenever possible, the refrigerator should be your first choice for putting away flaxseed. Refrigerated flaxseed has the potential to last 6 whole months longer than flaxseed stored at room temperature. If refrigerator space is limited, just look a few feet higher. Stashing your flaxseed in the freezer is a wise move if you know you're not going to get around to using it for a while, or you prefer to buy it in bulk. It will stay good for a year or longer past its listed expiration date, since the surrounding temperature is so low. There's no need to thaw frozen flaxseed prior to grinding it or adding it to food. Hold off on processing your whole flaxseed until you're ready to sprinkle some into a green smoothie or bowl or oats. Then, measure out the desired amount and return the rest to the pantry or refrigerator. It may be a little tedious, but it will greatly increase the lifespan of your supply. Freezing ground flaxseed may keep it fresh for as long as 3 months. Even so, the sooner you put it to use, the better. Anytime you're grinding flaxseed, add it to your food or transfer it to its intended storage container without delay. The longer it remains out, the more likely it is to take on moisture. Even relatively dry air can kick off oxidation and lead to spoilage. Avoid grinding or opening a container of ground flaxseed in a steamy kitchen. Always reseal your storage container and return it to the refrigerator or freezer as soon as you're finished portioning. When flaxseed spoils, the fatty acids deteriorate, causing it to take on a rancid odor. Open up the container and give the flaxseed a whiff to make sure it's okay to eat. If it smells questionable, it's probably best to throw it away and spring for a new batch. By contrast, fresh flaxseed will have a mild, nutty scent. Consuming spoiled flaxseed isn't dangerous, but it may have an unpleasant taste or cause minor digestive issues.

Write an article based on this "Choose a water or oil based stain, depending on your desired finish. Get a clean paint brush, sponge, or foam brush. Open and stir the stain thoroughly. Test your stain in an inconspicuous area to ensure it looks good. Wipe the furniture with a damp cloth, then sand with 220 grit paper if using a water-based stain. Apply the stain in a thin, even coat. Make a final pass over the stain in the direction of the wood grain. Wipe the stain off with a clean cloth after it has soaked for your desired time. Let the wood dry for 6-8 hours."
article:
While there are some hybrid stains, most people buy either water-based or oil-based stains. Water-based stains are non-toxic and easy to clean, but can cause some streaking if you're not careful. Oil-based stains are easier to apply evenly but produce stronger fumes and can be tough to clean. If the piece of furniture can easily be moved outside, to the garage, or to another easy-to-clean area, go with oil-based stains. You want something absorbent but soft. Foam brushes, especially those with a pointed edge to get in the corners, are your best bet. Clean, soft rags and towels will work as well, though they will be permanently colored by the stain. Make sure that is well mixed, following the instructions on the can. Be sure to keep the top as well, as you can close up the stain and save it for another project if there is any left. Find a hard-to-see area and apply a little stain in an square. Make sure it doesn't drip, then wipe it off after 4-5 minutes and check the color. Keep an exact measurement of the time you let it sit for. How does this stain work with the wood's natural color? If you want the finished piece to be darker than this test area, you'll need to leave the stain on longer before wiping it off. If you want the finished piece to be lighter you'll have to wipe the stain off faster than you did for the test area. As wood absorbs moisture, it slightly expands. By getting the surface damp and then sanding down the small burrs or bumps that rise up, you better prepare the wood for your water-based stain. While optional, this step can even help with oil-based stains. It will result in a smoother finished surface. Use your rag, sponge, or brush to apply a thin, even layer of stain over the entire piece. Work slowly, only keeping a little stain on the brush at any one time to prevent dripping or pooling. It should be thin enough that the stain isn't running, just sitting on the furniture. You can apply the stain any way you want, but your last pass of the brush or rag should be along the direction of the grains. This ensures a beautiful, non-streaky final finish. Remember -- the longer you leave it on, the darker the color will be. While you can choose your timing based on your own desires, make sure that it doesn't dry on the wood. If it is starting to dry, wipe it off immediately -- you can also apply a second coat later on if you desire a darker color. Check the stain's instructions to see if you need to wait even longer, though most stains will be dry within half a day or less. Try to place the wood in a well-ventilated area to speed up the process and prevent fumes from collecting.