Write an article based on this "Switch to a reduced-sodium diet to help control your fluid retention. Drink water throughout the day so you stay hydrated. Avoid drinking and smoking while you have edema. Incorporate light exercise into your daily routine to improve blood flow. Keep the swollen area protected and moisturized so you don't get injured."
article: Since salt causes fluid to stay in your body and increases the size of your edema, avoid processed foods, meats, soups, and snack foods. Instead, opt for whole grains, unsalted snacks, fresh fruits and vegetables, or fresh meat. Check the nutritional label and limit yourself to the recommended portion size for your meal. If possible, opt for low-sodium items so you don't consume as much salt. Rather than using salt to season your food, opt for different herbs, spices, or even lemon juice to add new flavors to your dishes. If you're going out to eat, ask them to prepare your food without salt and get condiments on the side. Even though edema is caused by fluid buildup, water helps flush the affected area and removes excess fluid. Try to have about 8 glasses of water spread throughout the day that are 8 fluid ounces (240ml) each. Do your best to avoid drinks that have caffeine or sugar since they can dehydrate you more. Many sports drinks have a high sodium content, so avoid having them. Limit the amount of alcohol or smoking of any kind since it stresses your body and can make you feel more dehydrated. Wait until your edema goes down or heals completely before you start drinking or smoking again, or else you may feel more pain or increase the size of the swollen area. Smoking and drinking can limit the nutrients getting to the edema and may cause it to get worse. Aim to be active for around 45 days each week for at least 30 minutes at a time. Try walking, jogging slowly, swimming, or lifting light weights since they won't stress your body out as much. As you get more comfortable with light exercises, try increasing the intensity or weight you're using to help relieve pain even more. Light exercise allows oxygen and nutrients to reach the affected area so it's able to heal faster. If you feel a lot of pain from your edema, talk to your doctor about what exercises will work best for you. Rub a moisturizing cream or lotion into the affected area 23 times each day so your skin doesn't dry out. Be mindful of the activities you're doing so you don't hurt yourself or get injured where you have swelling. If possible, try to keep the area covered with clothing so you're less likely to cut or scrape it. If you have dry skin, you're more prone to injury and it may take longer for you to recover.

Write an article based on this "Mix the flour, sugar, and salt in a food processor for a few seconds. Add the lemon juice and part of the water into the food processor while it is still running. Transfer the dough onto a sheet of plastic wrap and pat it into a square. Wrap the dough up and put it in the refrigerator for one hour. Put unwrapped butter sticks on a sheet of parchment paper and cover them with 2 tablespoons of flour. Cover the flour and butter with another sheet of parchment paper and mash it with a rolling pin. Roll the butter out into a square. Wrap the butter with plastic wrap and put it into the refrigerator. Unwrap the dough and roll it out on a lightly-floured surface. Set the butter in the middle of the and wrap the dough around it. Roll the packet out into a rectangle. Fold the dough into thirds. Turn the dough packet to one side by 90 degrees. Repeat the rolling and folding one more time. Wrap the packet with plastic wrap and put it in the refrigerator. Roll and fold the dough into thirds four more times, chilling it in between. Put the dough into the refrigerator for one hour before baking with it."
article: This will allow at the salt and sugar to become evenly distributed throughout the flour. If you do not have a food processor, then put everything into a bowl and stir it briskly with a fork. You can also use plain flour instead of all-purpose flour. Start with cup (180 milliliters) of water; you will be adding the rest later, depending on how dry the dough is. Most food processors should have a spout at the top where you can pour ingredients through without taking the lid off. After a while, the dough should start to come away from the sides of the food processor. If the dough is still too dry and has floury clumps in it, add the rest of the water, one tablespoon at a time. Do this until the dough clumps together and comes away from the walls of the food processor. If you do not have a food processor, make a hole in the middle of your flour mixture, and pour the lemon juice and water in. Stir it with a fork until the dough clumps together. The lemon juice will help make the dough more elastic and easier to roll out. You won't taste it once you bake the pastry. The square should measure 6 inches (15.24 centimeters) on each side. Do not make the square too thin. This will make the dough easier to work with later. During this time, you can start preparing the butter. Make sure that the butter sticks are touching each other and that the flour is spread evenly across them. Keep doing this until the flour becomes ingrained in the butter. Once you are done mashing, remove the top parchment sheet. The square should measure 8 inches (20.30 centimeters) on each side. Leave it there for one hour. This will allow the butter to cool back down and become more manageable later. You want to end up with a square that it is about 11 inches (27.94 centimeters) on each side. Unwrap the butter and position it so that the corners are touching the flat sides of the dough square. Then, lift the corners of the dough and fold them towards the middle of the butter, creating a square-shaped packet. Do not make it too thin, and make sure that the rectangle is three times longer than it is wide. Life the bottom third up and bring it just past the middle of the rectangle. Press it down. Next, lift the top third and bring it down onto the rest of the dough, creating a square. You can turn it to the left or right. If the packet does not turn easily, the dough likely soaked up the flour. Gently lift the packet up and spread a thin layer of flour onto your work surface. Set the packet back down and try turning it again. Roll the dough out into a rectangle and fold it into thirds again. You are doing this to create thin layers of dough and butter. Let it there until it becomes firm; it should take about 20 minutes depending on how cold your fridge is. After you roll, fold, and rotate the dough two times, put it into the fridge for 20 minutes, then roll, fold, and turn it two more times. At this point, you can start using your dough in your recipe.

Write an article based on this "Know your bond's "face value. Understand your "coupon payment. Find out your bond's "coupon yield. Measure your bond's "current yield. Find the bond's "yield to maturity. Look up the bond rating. Consider whether a bond is at a discount, at par, or at a premium."
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" The face value (or par value) is the amount that the bond pays at maturity. For instance, a 10-year, $5,000 bond will pay $5,000 when it matures ten years after its date of issue. Therefore, the face value of the bond is $5,000, regardless of any interest or dividend payments you may receive during that time. " The coupon payment is the amount the bond pays periodically in interest. In most cases, coupon payments occur twice a year. If a $5,000 bond pays 10% annually, then each semiannual coupon will pay $250. That's a total payment of $500 a year (or 10% of $5,000). " The coupon yield is the annual coupon payment expressed as a percentage of the bond's face value. In the example above, the coupon payment is $500, and the face value is $5,000. Therefore, the coupon yield can be expressed as 10%, which is $500/$5,000. " The current yield is the annual coupon payment amount divided by the current bond price. This gives you the coupon payment as a percentage of the current bond price. If the coupon payment is, for example, $500 and you calculate the bond's price (value) to be $4,800, then the current yield is $500/$4,800, which would be 10.4%. " A bond's yield to maturity is defined as the discount rate that yields the market price of the bond. This requires some additional calculations. You can read more about this particular calculation at yield to maturity. In the financial industry, a few companies research and rate bonds based on their quality, history and expected performance. The primary agencies that provide bond ratings are Standard & Poor, Moody, and Fitch. Bond ratings are grades given to bonds so that investors may judge the relative safety of any given bond investment. The highest Standard & Poor's rating is AAA. AA, A and BBB are medium-quality bonds. BB, B, CCC, CC, C, and D are "junk" bonds. The D rating means the bond has defaulted. A bond is selling at a discount when its yield to maturity is greater than its current yield and its coupon yield. A bond is selling at par when its yield to maturity is equal to its current yield and its coupon yield. A bond is selling at a premium when its yield to maturity is less than its current yield and its coupon yield.