Article: Waist circumference and waist-to-hip ratio are inexpensive and easy ways to measure belly fat. There’s a lot of evidence that they can accurately predict your risk of developing obesity-related health issues. However, they’re meant to give you a rough idea of your health. Only a medical professional can accurately diagnose obesity-related disorders. Imaging scans, such as a CT scan and MRI, are the most accurate ways to measure belly fat, but they’re expensive and not readily available for most people. A DXA, or dual x-ray scan, is more affordable, but still requires a doctor’s orders. For most people, taking waist and hip measurements is the best way to estimate belly fat and to understand associated health risks. Your doctor can give you an exam and order blood tests, such as blood glucose and cholesterol tests. These assessments can help you better understand your health status and risks. If you’re overweight or obese, try to focus on improving your health instead of on losing weight alone. Set goals related to choosing healthy foods and getting more physical activity instead of the number of pounds or kilos you want to shed.  Do your best to maintain a healthy diet. That includes limiting the amount of sugar you consume (too much sugar can cause the body to start storing fat) and consuming less in general. Overconsumption is one of the biggest causes of obesity.. Try to get 30 minutes of exercise per day. Ask your doctor for advice about starting an exercise routine, especially if you’re not used to physical activity. Focusing on developing a healthier lifestyle can help you stick to your goals and maintain a positive mindset.
Question: What is a summary of what this article is about?
Consult your doctor if you're concerned about your measurements. Ask your doctor about imaging scans. Get a physical exam and blood tests to assess your overall health. Discuss ways to improve your health with your doctor, if necessary.
Article: If you have to leave something on the stove to measure an ingredient it could over-thicken or burn quickly. Have everything you need ready and measured ahead of time. Melt the butter on medium heat, stirring occasionally to prevent burning. Once it is completely liquified, move on. You'll be mixing the flour into the butter and you do not want any chunks, as this will lead to a lumpy gravy. Whisking flour and hot butter together is the basis of a "roux." Stir continuously until the mixture becomes smooth. It is often easiest to add the flour 1 tablespoon at a time, using your whisk to quickly break up chunks and smooth out the sauce. You should notice it thickening.  The longer you cook the flour, the darker and richer it will get. For a light gravy, move on as it turns tan. For a rich brown gravy, keep stirring and cook for an extra 3-5 minutes. Butter and flour give the gravy its thick, rich base. You can add more of both for a richer, thicker gravy, keeping the 2 cups of liquid the same, but keep the ratio of flour and butter equal. Warm the liquid up in a separate pot or in the microwave before adding it. Only pour it in 1/4 cup at a time, whisking it in well before adding the next bit. You don't want to cause any rapid temperature changes in your gravy.There are a lot of options for liquids here, and it all depends on the meal you are serving. Traditionally, brown gravy has a beef base (which gives it its color), made with either beef bouillon and water or beef broth. Some other options include:  2 cups beef stock. 1 can condensed beef broth. You can also mix in some milk or water for a lighter gravy, but keep the ratios (2 cups total) the same. As soon as the gravy starts to boil, lower the heat and let it simmer until it is as thick as you want it. The gravy will also thicken a bit as it cools, so take it off the stove 1-2 minutes before your desired consistency. Add a pinch of salt and pepper as it simmers, as well as any other flavorings your desire. 1/2 teaspoon of Kitchen Bouquet, a browning and seasoning mixture common in many gravies, is a great way to get "classic" gravy flavor and coloring. Other options include:  1/2 teaspoon garlic and/or onion powder 1/2 teaspoon paprika 1/2 teaspoon fresh thyme and rosemary Dash of Worcestershire sauce. Either pour over meat slices directly before serving or pour into a small serving jug and place on the table for diners to serve themselves from.
Question: What is a summary of what this article is about?
Measure out everything before beginning. Melt 3 tablespoons butter in a small saucepan. Sprinkle in 3 tablespoons of white flour, whisking constantly. Add your 2 cups of warmed liquid slowly and bring to a boil. Lower the heat after boiling and let simmer until your desired thickness. Season the gravy to taste. Serve while still warm.
Article: Your body can more easily absorb and utilize natural forms of vitamin E. The synthetic version of vitamin E is called tocopherol acetate. This form may react with some beauty products, so it is best to choose a natural form of vitamin E oil, which you can find in a health food store, the vitamin aisle of a well-stocked grocery store, or online. Some food grade oils contain vitamin E as well, such as wheat germ oil, sunflower oil, and almond oil. Look on the packaging for d-alpha tocopherol, d-alpha tocopheryl acetate, or d-alpha tocopheryl succinate. Some people are sensitive to vitamin E oil, so it is a good idea to test a little on your skin before using it on your hair. You can also develop a sensitivity to vitamin E oil over time, so pay attention to how the skin on your scalp looks and feels after a few days of using vitamin E oil. To test the oil, apply 1-2 drops to the inside of your wrist and then massage it in. Wait 24 hours and then check your wrist to see how it looks. If there is any redness, dryness, itching or swelling, do not use the oil. If the area looks and feels normal, then you can use the oil. Vitamin E has been shown to be effective at promoting hair growth when taken as an oral supplement. Try taking two 50 mg capsules of vitamin E oil daily after eating a meal. For example, you could take one capsule after breakfast and the other one after dinner.  As with any supplement, make sure that you check with your doctor first. Incorporate additional natural sources of vitamin E into your diet, too. Try nuts, seeds, green leafy vegetables, and plant oils, especially wheat germ and sunflower seed oil. You will get more vitamins from eating foods that are naturally high in vitamin E than taking a supplement. Vitamins E and C go well together because, in tandem, they are more effective at protecting hair and skin from damaging ultraviolet radiation. If you're taking topical vitamin E, you should take topical vitamin C. Similarly, if you take oral vitamin E, you should take oral vitamin C. These two will be more effective than either on their own.
Question: What is a summary of what this article is about?
Choose a natural form of vitamin E oil. Test the oil on your skin before using. Consider taking a vitamin E supplement to promote hair growth. Consider adding vitamin C.