Q: These could be signs of the infection or other problems, but they are a potential warning.  Increased occurrences of nausea and/or diarrhea could be symptoms of dwarf tapeworm infection. You may also experience abdominal pain along with the upset stomach. The severity of your symptoms could vary greatly. Duration of these symptoms could be from a few days to intermittently over years. This too can be a sign of the tapeworm infection or other problems.  As this is not as an immediate symptom as nausea or diarrhea, you may want to take a few days to make sure this is occurring. Weight loss is rarely an occurrence with dwarf tapeworm infection.  See if you are turning away even your favorite foods. There is a risk of vitamin deficiency and body chemistry imbalance with this, so consult your doctor if it persists. While you cannot feel the worm inside you, the subsequent infection can induce pain..  If the pain is intense, see a doctor immediately in case it is a symptom of something else. This pain could vary in intensity from and duration from immediately of a few days to on and off for years depending on the persistence of infection. If you can identify the pain as acute (sharp and intense) and/or chronic (frequent occurrence)--this may help your doctor's diagnosis.  The pain's location may not situate itself in any one location in the abdominal area. Similar to the other conditions, it could be a symptom of the tapeworm infection, or other problems. This could be a sign of localized infection and irritation and it is most common in young children.  The irritation could also vary in intensity and duration depending on the timeline of the infection. A rash or physical blemish is not typically associated with this irritation, though you may risk inflicting such harm if you scratch too much. This could be a sign of a more severe infection and this symptom is also seen in young children more often.  If you feel the headache in conjunction with the other symptoms, this too could be signs of other illness--but the tapeworm infection remains a possibility. The headache's intensity and duration may vary greatly depending on the persistence of the infection. There are ways to classify your pain level, if it's sharp and severe (acute) or frequent (chronic). This can be useful to your doctor for diagnosis. Problems sleeping can be signs of a more severe infection..  Similar to loss of appetite, you should see if this pattern holds up over a few days to determine if it's an actual symptom of your problem. Sleep loss caused by an associated problem is called "secondary insomnia" (as opposed to ordinary sleep loss or "primary insomnia"). As with pain problems, this can be acute (brief intense bouts) and/or chronic (frequently occurring). Let your doctor know how you are being affected. Besides waking up at night, you might experience sleepiness during the day, fatigue (tiredness), irritability (bad mood), and problems concentrating/memory. Any repeated disruption to your normal sleeping period can be a symptom of insomnia, but determining the cause may be up to your doctor and you.
A: Make a note of increased upset stomach. Check if you have a loss of appetite. Feel if you have any abdominal pain. Be aware of any itches around the anal region. Determine if you have intense headaches. Pay attention to loss of sleep.

Article: Light red wines generally have an alcohol content below 12.5 percent. They feel light in your mouth as opposed to heavy and thick. Light red wines include pinot noir, schiava, and gamay. These pair well with white meat, carbohydrates, roasted vegetables, and rich fish dishes, including:  Chicken Salmon Breads Medium bodied-reds feel a little more substantial in your mouth, and they typically have an alcohol content between 12.5 and 13.5 percent. Medium reds are merlot, cabernet, cabernet Franc, and sangiovese. These types of wines go well with a variety of meats, cheeses, and carbohydrates, including:  Bread Crackers Red meats Pork Hard cheeses Cured and smoked meats Full-bodied reds feel full and thick in your mouth, and usually have an alcohol content above 13.5 percent. Reds that fall into this category include cabernet sauvignon, rioja, zinfandel, and shiraz. These wines complement a number of foods, including:  Lamb and steak Hard cheeses Stews Wild game A dry wine is one that has no sugar left in it, meaning it has no sweetness. Dry red wines, such as merlot, pinot noir, and cabernets, pair well with foods that have a pinkish color, such as:  Salmon Prawns or shrimp Tuna
Question: What is a summary of what this article is about?
Pair light reds with light meat and fish. Go for medium reds when you're eating meats and cheese. Pick full-bodied reds for meats and cheeses. Pair dry reds with pink foods.

Q: Test the temperature of the turkey using a meat thermometer inserted into the thickest part of the breast. Once it's reached 165 °F (74 °C), it's safe to eat. Insert a sturdy wooden spoon into the turkey cavity. Hold several paper towels in your other hand and press the paper towels against the end of the turkey while you lift up with the handle of the spoon. Carefully lift the whole turkey out of the crock pot and set it on your carving board. Let the turkey rest for 20 minutes.  Allowing the turkey to rest will help the juices redistribute within the turkey breast. This will keep it from drying out. You could also use 2 large meat forks to hold and lift the turkey breast out of the crock pot. Set a large measuring jug or cup into your sink. Place a mesh strainer over the measuring jug. Put on oven mitts and hold the crock pot. Pour the liquid from the bottom of the crock pot through the strainer and into the measuring jug. Remove the mesh strainer and discard the vegetables. You should have about 2 cups (470 mL) of liquid that you'll use for the gravy. If you don't have enough liquid, add chicken broth or water to get 2 cups (470 mL). Melt 4 tablespoons (57 g) of butter in a medium-sized saucepan over medium heat. Stir in 1/4 cup (31 g) of flour and cook it for 1 minute. Slowly pour in 1⁄2 cup (120 mL) of your turkey liquid and whisk constantly to prevent lumps. Keep adding more of the liquid as you whisk. The gravy should thicken as it cooks. Taste the gravy and season it with salt and pepper to taste.  If you like a thick gravy, cook it longer or use less of the turkey liquid. For a gravy that's easy to pour, you'll probably want to use all 2 cups (470 mL) of turkey liquid. If you have lumps in the gravy, you can use an immersion blender to quickly blend the gravy until it's smooth. Turn the broiler on to high and ensure that your rack is low enough to allow the turkey to fit in the oven. If you can, try to place the turkey about 12 inches (30 cm) below the broiler. Set the cooked turkey on a sturdy baking sheet or dish and set it on the rack. Broil the turkey for 3 to 5 minutes. The skin should turn crispy and golden brown. Avoid walking away from the broiler while the turkey is crisping. If it browns quickly, you'll need to pull it out of the oven to keep it from burning. As soon as the turkey skin is golden, carefully remove it from under the broiler and carve it. Place the carved pieces on a warmed serving platter and serve it right away. Set the gravy out on the side so guests can serve themselves. If you choose to keep the turkey warm in the oven for a while before serving it, the turkey may become dry or even tough. If you must keep it warm before serving it, wrap it well and broil it just before you do serve it.
A:
Let the turkey rest. Strain the liquid from the crock pot. Make gravy while the turkey rests. Crisp the skin under the broiler. Serve the turkey breast with the gravy.