INPUT ARTICLE: Article: If this is your first attack or if you haven’t already made dietary changes, it's time to reduce your intake of purine-rich foods. Purines are broken down in your body to produce uric acid. Avoid these foods completely during a gout attack and for at least 1 month following the attack. After you recover, do not exceed more than 2-4 servings of any of these foods per week. They include:  Alcohol Sugary soft drinks Fatty foods, such as fried foods, butter, margarine, and high-fat dairy products. Organ meats (liver, kidneys, sweetbreads (brain)). These foods have the highest levels of purines. Beef, chicken, pork,bacon, veal, venison. Anchovies, sardines, herring, mussels, codfish, scallops, trout, haddock, crab, oyster, lobster, shrimp In addition to avoiding certain foods, you can also increase foods that can protect against high uric acid levels. These include:  Phytate rich foods: Phytate is a substance that seems to prevent the formation of many types of kidney stones, including those with uric acid. Phytate rich foods include beans, legumes, and whole grains. You should include 2-3 servings of beans, legumes, and grains every day. Green tea: Green tea decreases the risk of uric acid-containing kidney stones. Drink about 2-3 cups of green tea a day. Calcium-rich foods: Calcium-rich foods to include in your diet are low-fat dairy products. Tart cherry juice: Tart cherry juice has long been used in naturopathic medicine to treat gout and kidney stones. If you have an attack of gout, drink 3-4 8 ounce glasses or organic tart cherry juice every day.  This should provide some relief within 12-24 hours. These supplements will not immediately help you sleep, but they will help longer-term to reduce the frequency and the duration of a gout attack. If you are already on prescription anti-gout medications, speak to your physician before taking any supplements. Also, follow manufacturer’s recommendations for dosing for any supplements. Helpful supplements include:  Omega-3 fatty acids, especially EPA. Bromelain is an enzyme derived from pineapples. It is often used to help treat digestive issues, but in gout, it is used as an anti-inflammatory agent. Folate, a B vitamin, inhibits the same enzyme (xanthine oxidase) that the anti-gout drug allopurinol inhibits, thus reducing uric acid levels. Quercetin is a bioflavonoid that also inhibits xanthine oxidase. Devil’s claw (Harpagophytum procumbens) has been traditionally used to treat gout by reducing uric acid levels. Anyone with gout should avoid supplemental Vitamin C or niacin. Both these vitamins may increase uric acid levels.

SUMMARY: Avoid foods that increase your chances of an attack. Increase your intake of foods that help eliminate gout. Take supplements recommended for gout.

In one sentence, describe what the following article is about: Each team should have an old pair of tights (no holes) and some inflated balloons. The finished product should look like a pair of antlers.
Summary: Divide into teams of two. People take it in turns to fill the tights with balloons. The team with the most balloons in the tights wins the game!

Find Products" at the bottom of the page. Enter your version of Windows in the "Search for Products" field and click the arrow. The following page will show you the Volume License Keys that are available for your version of Windows. " If you do not have a Windows Live ID, click "Sign up now," and follow the on-screen prompts to create an ID. If you have received an invitation to join VLSC, use the address on the invitation. If you have not, use the email address for business name on your existing volume license agreement. Microsoft will send you a verification email. Go to your email inbox, retrieve the message and follow the instructions for verifying your address. Select the option to add a volume license.
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One-sentence summary -- Navigate to the Microsoft Volume Licensing website at Microsoft.com/licensing. Click "Existing Customers" and select "Product Activation" if you have an invitation to the Volume Licensing Service Center (VLSC) or if you already have a volume license on another Microsoft product. Scroll down to "1. Scroll to the top right corner of the page and click on "Volume Licensing Service Center" under "Quick Links. Click "Sign" in and enter your Windows Live ID and password. Enter your business email address. Go to the page that lists your open licenses. Follow the screen prompts to purchase a volume license for your version of Windows.

Q: You can also use newspaper or an old bed sheet. If you’re going to keep your supplies on a stand or table, make sure you cover that too so dye doesn’t get on them. Make sure the container you use is big enough to hold your shirt. There should be enough water in the container that you’ll be able to fully submerge your shirt. Read the instructions on the back of your fabric dye to find out how much dye you should use. If the container says it can dye 2 pounds (0.91 kg) of fabric, and your shirt is 1 pound (0.45 kg), you would use half the container of dye.  You can find a fabric dye in a color of your choice online or at your local fabric store. Keep in mind the color may turn out differently than it looks on the bottle depending on the fabric your shirt's made out of and how long you keep it in the dye bath for. The salt will make it easier for the fabric in your shirt to absorb the dye. Add ½ cup (118.3 mL) of salt per 1 pound (0.45 kg) of fabric you’re dyeing. Stir the salt into the dye bath using a spoon. For example, if your shirt weighs 2 pounds (0.91 kg), you would add 1 cup (236.6 mL) of salt.
A: Lay down a tarp in your work area. Fill a large plastic container with 1 gallon (3.8 l) of water. Pour a fabric dye in a color of your choice into the plastic container. Add table salt to the dye bath.

INPUT ARTICLE: Article: Ignite your grill and turn the heat to high. Close the lid and give your grill about 10 to 15 minutes to get hot. Scrape the hot grill rack clean with a wire brush. Brush the hot rack of your grill with oil to prevent sticking (optional). Place your patties into the grill and sear on one side for about 3 minutes. Avoid pressing down on your burgers while they are grilling.  You may see flare-ups during cooking. Flare-ups are caused by the burger fat dripping into the flames below. Carefully move your patties to a higher rack or cooler side of the grill until the flames subside. On a gas grill, you will find the cooler areas on higher racks, or along the edges of your grill, away from the flame. Using a metal spatula with a long handle, flip your patties and sear them on the other side to lock in the juices. Continue grilling until you have reached your desired doneness. Here are some guidelines to consider:  Cook for about 3 1/2 minutes for medium-rare. Your burger is done when you reach an internal temperature of 130 to 135° F (55 to 57° C). Cook for 4 minutes for medium. Your burger is done when you reach an internal temperature of 135 to 150° F (57 to 65° C). Cook for 4 minutes or longer for medium well. Your burger is done when you reach an internal temperature of 150 to 165° F (65 to 74° C). Your burger is well done when it's internal temperature reaches 165° F (74° C) or greater.  Serve immediately. Add cheese to your burgers in the last minute or so of the cooking process so the cheese has sufficient time to melt. Toast your buns on a cooler side of the grill or a higher rack during the last minute of grilling. Lightly butter the inside of the buns if desired.

SUMMARY:
Preheat your grill. Grill your burgers. Flip your patties.