Problem: Write an article based on this summary: Get enough vitamin C in your diet. Eat fruits and vegetables rich in vitamin C. Eat citrus. Be aware of recommended vitamin C intake. Be aware of the shelf life of your vitamin C sources. Know which sources of vitamin C are the best. Eat plenty of green, leafy vegetables. Add potatoes to your diet. Take care when counting juice as part of your vitamin C intake. Consume fresh juice.

Answer: Getting enough vitamin C in your diet is key to getting all its benefits. Vitamin C supplements are measured in microgramssee part one for the required amounts of vitamin C for different people. Many foods contain vitamin C, and consuming these can help you increase your vitamin C intake. Raw pineapple has 16mg of vitamin C, asparagus has 31 mg, raw broccoli has 89 mg, sun-dried tomatoes in oil have 101 mg, and raw parsley has 133 mg. Citrus is an especially good source of vitamin C. One cup of grapefruit, for instance, provides an entire day's worth of vitamin C, while a glass of orange juice is the equivalent of 165 percent of your daily vitamin C intake. Fresh squeezed orange juice or a physical orange is better for you than processed orange juice. What's more, the vitamin C in citrus will help curb stress by lowering stress hormone levels and possibly by reducing blood pressure, boost your energy by helping you to absorb iron better, and provide other essential phytonutrients that work in tandem with vitamin C, some of which aid memory. Check out the nutritional chart produced by your government's health department with respect to recommended daily intake of vitamin C. You'll be surprised how easy it is to vary your diet to include plenty of vitamin C sources. In the United States, the National Institutes of health have some recommendations. Vitamin C does not last in storage, so it is steadily lost the longer it is stored. As such, be prepared to eat your food as fresh as possible rather than leaving it to linger in the refrigerator or pantry. For example, leaving your broccoli in the fridge and then boiling it will reduce the vitamin C content considerably, compared to freshly picking the broccoli and steaming it that same day. It's good to grow your own vegetables if possible, even if you just grow broccoli on a balcony or potatoes in a bag or barrel. Wash fresh fruits and vegetables and then allow them to dry. Store them in an airtight container in the refrigerator and eat them within a few days. Do not soak them or store them in water because the vitamin C dissolves out of the plant into the water. Vitamin C also leaches out in cooking water. Fresh food is the best source of vitamin C and most fruit and vegetables contain vitamin C. In particular, aim to eat food from the cabbage family, red and green peppers, potatoes, blackcurrants, strawberries, citrus fruit, and tomatoes. This includes broccoli, cabbage, Brussels sprouts and collard greens. Eat the vegetables raw or steam them, using only a small amount of water to maximize the amount of vitamins the vegetables retain. Have a salad with spinach leaves instead of lettuce. Spinach is a better source of vitamin C when eaten raw. Toss in green and red bell peppers and tomatoes for added vitamin C. Vegetables lose micronutrients when cooked. Potatoes are also a good source of vitamin C. In spite of what you may have heard, the skin does not have the highest concentration of vitamin C, but its fiber is good for you. When having a baked potato, be sure to also eat the skin. Juice is calorie dense and you lack the roughage and other benefits of eating the fruit when consuming it as juice. However, you can enjoy juice as a means of increasing your vitamin C intake by doing the following: Juice with pulp is better for you than juice without it because vitamin C is better absorbed if it is consumed in the presence of bioflavonoids, which are found mostly in fruit pulp. Make fresh squeezed orange juice or purchase frozen concentrate instead of premixed, ready-to-drink refrigerated cartons. Frozen concentrates have significantly more vitamin C in them because the pasteurization process destroys some of the vitamin C in premixed juices. Make your own vitamin C booster by making rosehip syrup. As an added bonus, this syrup is one that children will like.

Problem: Write an article based on this summary: Melt the butter. Lightly char the corn. Add the garlic and jalapeno. Toss the corn with the remaining ingredients. Serve warm or at room temperature.

Answer: Place the butter in a large, heavy skillet and set the pan on the stove over medium-high heat. Once the butter completely melts, turn the pan to coat the bottom. If desired, you could use canola oil instead of butter. Allow the oil to heat for 30 to 60 seconds, or until it starts shimmering, before turning the pan and coating the bottom. Add the corn kernels to the hot butter in the skillet. Cook, stirring and tossing occasionally, until it becomes lightly and evenly charred. If using frozen corn, thaw it before adding the corn to the pan. For a fresher alternative, you could use a large, smooth knife to slice the kernels off four or five fresh cobs. The exact amount of cooking time will vary depending on how often you stir the corn and how charred you prefer it. If you toss the corn infrequently, the process should take 6 to 10 minutes. If you stir it frequently, the process may take 15 to 20 minutes. Add the minced garlic and minced jalapeno to the skillet. Stir to incorporate the new ingredients into the corn, then cook for another 30 to 60 seconds. If you don't wish to use jalapeno, try using a red chile pepper or other small hot pepper. Regardless of the variety you choose, however, you should still remove the seeds and mince the pepper before adding it. When ready, the pepper and garlic should both seem lightly toasted and more fragrant. Remove the corn from the heat and transfer the mixture to a large mixing bowl. Add the cheese, mayonnaise, cilantro, chili pepper, and lime juice to the bowl, as well. Toss well to combine. Cotija cheese is the most convention choice, but crumbled Feta cheese would be a good substitute. You could also use grated Romano or grated Parmesan cheese. Adjust the seasonings as needed to match your personal sense of taste. For an interesting variation, you could also mix in other complementary seasonings and ingredients, like salt, green onion, and avocado. Allow the corn mixture to cool slightly, then enjoy it while it's slightly warm to room temperature. Serve with additional cotija cheese or wedges of lime, if desired.

Problem: Write an article based on this summary: Make sure your milk is not homogenized. Pour the milk into a clear, airtight container, like a jar with a lid. Let the milk sit in the fridge for 24 hours. Look for the "cream line" in your milk. Open the container and scoop the cream off with a spoon. Store your skim milk in the fridge and use it within 7 days.

Answer:
Homogenized milk has already had its fat molecules broken down before it is sent to the store. If your milk is straight from the cow, you know it hasn't been homogenized yet. Check the label on your store-bought milk and make sure it says "non-homogenized" on it. You can buy non-homogenized milk at many natural grocery stores or farmers markets. Choose a container that you can make airtight. Mason jars, tupperware containers, or even cups with plastic wrap on top will work. Pour as much milk as you want to skim into your container. You can purchase mason jars in bulk for a low price at most grocery stores. Use a clear container to make it easier to see the separation line between the milk and the fat. Keep your milk in its container inside of your fridge. The fat will naturally rise to the top as your milk sits undisturbed. Be sure not to shake the milk or move it around as it is sitting. Cold milk takes longer to separate, but leaving milk out at room temperature could cause it to spoil. Once your milk has separated, you will be able to see a layer of cream, or fat, floating at the top of your container. The cream will be a slightly lighter color, and might have small bubbles in it. Once you identify the cream line, you'll know how much cream to skim off the top. Carefully scrape the layer of cream off the top of the milk with a spoon. You can save the cream to use in a recipe or rinse it down the drain. Be careful not to mix the cream back into the milk. You can keep your skim milk in the container that you were using, or transfer it to a separate one. Be sure to store your skim milk at a cold temperature in the fridge. Try putting skim milk into recipes as a healthier alternative to whole milk.