Write an article based on this "Calculate the amount of calcium in your diet. Know how much you need. Talk to your doctor about whether you need a supplement. Know your risk."
article: To calculate the amount of calcium in your diet, you need to keep track of your food using a food journal. Basically, you write down everything you eat in a day, including the serving size. Then you can calculate the amount of calcium in the foods you ate. For instance, a cup of yogurt has 415 milligrams of calcium. Therefore, if you ate a cup and a half over the course of a day, you consumed 622.5 milligrams of calcium just from yogurt. If you're not 50 yet, you need about 1,000 milligrams of calcium daily. If you're over 50, your need increases to 1,200 milligrams daily. Limit intake to under 2,500 milligrams. While it's acceptable to take more than your daily minimum, you shouldn't get more than 2,500 milligrams of calcium between your diet and your supplements. Your doctor can help you assess whether you need a supplement based on your diet. She can also recommend the right kind of calcium for you and can look at whether a calcium supplement will interact with any of your medications or cause adverse affects for you. Some people are more dependent on calcium. For instance, if you have osteoporosis or at high risk of developing it, you need to be more careful about getting the required amount of calcium every day, as it helps keep your bones healthy.

Write an article based on this "In a large heavy bottomed pot, combine all the stock ingredients and bring to a boil over medium high heat. Once the stock is boiling, reduce the heat to medium-low and simmer for 3 to 4 hours. Remove the beef brisket from the pot and set it aside in a bowl to cool. Clean the pot Pour in the stock slowly and add the chopped brisket. Add in the potatoes, tomatoes, salt and pepper and simmer for an additional 20 minutes. Serve hot among bowls with a slice of hearty rye bread and garnish with a dollop of sour cream."
article: Skim and discard any meat scum that is floating on the surface of the stock. Meanwhile, strain the stock through a fine sieve and throw out the bones and vegetables. Set the stock aside. After the brisket is cooled, chop it into bite sized pieces. Set aside. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/1c\/Make-Shchi-Step-3Bullet1.jpg\/v4-460px-Make-Shchi-Step-3Bullet1.jpg","bigUrl":"\/images\/thumb\/1\/1c\/Make-Shchi-Step-3Bullet1.jpg\/aid1127804-v4-728px-Make-Shchi-Step-3Bullet1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a> (screenshot)<br>
<\/p><\/div>"} and place over medium-high heat. Heat the oil. Add the onions and saute for 3-4 minutes or until wilted. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a2\/Make-Shchi-Step-4Bullet1.jpg\/v4-460px-Make-Shchi-Step-4Bullet1.jpg","bigUrl":"\/images\/thumb\/a\/a2\/Make-Shchi-Step-4Bullet1.jpg\/aid1127804-v4-728px-Make-Shchi-Step-4Bullet1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a> (screenshot)<br>
<\/p><\/div>"} Add the cabbage and saute for an additional 4-5 minutes until it's cooked down and wilted. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/78\/Make-Shchi-Step-4Bullet2.jpg\/v4-460px-Make-Shchi-Step-4Bullet2.jpg","bigUrl":"\/images\/thumb\/7\/78\/Make-Shchi-Step-4Bullet2.jpg\/aid1127804-v4-728px-Make-Shchi-Step-4Bullet2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a> (screenshot)<br>
<\/p><\/div>"} Bring to a boil. After boiling, reduce the heat to medium-low, cover and simmer for 20 minutes. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/f8\/Make-Shchi-Step-5Bullet1.jpg\/v4-460px-Make-Shchi-Step-5Bullet1.jpg","bigUrl":"\/images\/thumb\/f\/f8\/Make-Shchi-Step-5Bullet1.jpg\/aid1127804-v4-728px-Make-Shchi-Step-5Bullet1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a> (screenshot)<br>
<\/p><\/div>"} Enjoy!

Write an article based on this "Slice the fruit into small chunks. Simmer 1 pound (0.45kg) chopped apricot with 4UStbsp (59mL) of water. Stir in 3-4 oz (85-115g) of sugar if you want to sweeten the puree. Allow the mixture to cool, then puree it in a food processor or blender. Pour the puree into plastic containers, leaving a little head room at the top."
article:
Once you have washed, peeled, and pitted the apricots, use your paring knife to slice it into small pieces. The cuts don't have to be perfectly even, since you'll be pureeing the fruit after you cook it, but aim for pieces that are roughly 1 inch (2.5cm) square. Place the mixture in a saucepan, cover it, and turn it to medium-low heat. Allow the apricots to simmer until they are soft. Depending on the ripeness, this may take anywhere from 5-15 minutes. Apricots are tart, so you may want to add a little sugar to balance out the flavor of your puree. Use a long-handled spoon to stir the sugar into the mixture, and allow the apricots to continue simmering until the sugar is dissolved. You can also use honey, brown sugar, or corn syrup if you prefer. Blend the mixture until it's smooth, although you can leave it a little chunky if that's the consistency you prefer. You can also mash with a potato masher if you prefer a chunky puree or if you don't have a food processor. When the puree freezes, the moisture in the apricots will expand. Try to leave at least 14 inch (0.64cm) of space at the top of the container to account for this. Apricot puree will keep in the freezer for 6-8 months.