INPUT ARTICLE: Article: Tapeworms exist worldwide, but infection rates vary widely between countries.  While more than 10 million people are infected each year, less than 1,000 cases are estimated to occur annually in the United States. Different species of tapeworms reside in different species of animals.  Pork and beef tapeworms are most commonly found in developing areas of the world such as Africa, the Middle East, Eastern Europe, Southeast Asia, and Central and South America, and especially where free-ranging pigs are common.  Beef tapeworms are also more common in areas such as Eastern Europe, Russia, Eastern Africa, and Latin America where raw beef is sometimes consumed.  Fish tapeworms are more common in areas where people eat raw fish, including Eastern Europe, Scandinavia, and Japan.  Dwarf tapeworms are transmitted between humans, especially among children, in regions where sanitation is poor, or where humans are living in dense conditions. Dog tapeworms occasionally find human hosts. Infections typically occur following consumption of raw or undercooked meat from an infected animal.  Tapeworms can also be transmitted through meat that has been prepared by an infected individual.  Have you consumed any raw or undercooked meat? Have you been to an area where food is being prepared in unsanitary conditions? Excreted tapeworm segments are the most noticeable indicator of a tapeworm infection. These segments look like small grains of white rice.  You may see excreted sections on toilet paper or in your underwear.  Tapeworm segments will not begin to appear in the stool until two to three months after an adult tapeworm has established itself in your body.  Stool samples may have to be examined on more than one occasion to find tapeworm segments. Common symptoms include digestive problems such as abdominal pain, weakness, loss of appetite, weight loss, diarrhea, and nausea. However, these symptoms can indicate many other possible conditions. Remember, too, that a tapeworm infection may not cause any symptoms. While uncommon, tapeworm infection can also cause the following serious symptoms: fever; cystic masses or lumps; allergic reactions to tapeworm larvae; bacterial infections; or neurological signs and symptoms, including seizures.  These symptoms sometimes develop when infections are left untreated, so it's important to seek treatment even for less serious symptoms. In order to properly diagnose a tapeworm infection, your doctor will need to administer a stool sample analysis. This will help to rule out or determine the type of tapeworm and will determine the proper medicine(s).  In addition to determining if you have a tapeworm, stool analysis can identify a variety of digestive problems, including infection, nutritional deficiencies, and cancer.  A blood test may also be able to identify antibodies in the blood of a person who has been infected by a tapeworm.

SUMMARY: Evaluate your surroundings, as well as any recent travel. Review your recent diet. Examine your feces. Evaluate whether you have additional symptoms of tapeworm infection. Visit your physician.


INPUT ARTICLE: Article: If you're using a new offset smoker, wipe down the entire smoker with soapy water. Rinse the smoker to wash away any dust, grease, or shavings. Let the smoker dry and then spritz vegetable oil over the inside of the cooking chamber. Open all of the vents on the smoker and light a fire in the firebox. Burn a fire for 30 minutes with the vents open. Let the fire die out and cool the smoker to use another time. Or use the smoker once it's burned hot for 30 minutes. Buy two digital air probes that you can insert into the cooking chamber. Place one probe near your food at each end of the cooking chamber for the most accurate readings. Use probes attached to wires if you'd like to be able to move them, or mount the probes onto the grates of the cooking chamber. Avoid relying on the built-in thermometer at the top of the smoker's lid. This thermometer measures the temperature that's on top of the grill instead of the space where your food is smoking. Since fire needs oxygen, open the air intake vent on the side of the firebox. You'll also need to open the vent on the chimney, so smoke can be released. The vents can also be called dampers or baffles. You'll adjust these during the smoking process to regulate heat and smoke within the smoker. Fill a chimney starter full of charcoal briquettes and light them. Heat the briquettes until they begin to glow and ash over. This should take about 15 minutes. Once the briquettes are lightly ashy and hot, dump them into the firebox. If you want to add flavor to the smoke, include one or two logs of hardwood--the options include hickory, mesquite, apple, and maple. Close the lid on the firebox and cooking chamber. Avoid making the fire completely with wood because it's hard to regulate and maintain over a long period of time. Monitor the temperature inside the cooking chamber until it gets as hot as you'd like. Most people prefer to smoke food between 225 °F (107 °C) and 275 °F (135 °C). Keep the firebox and cooking chamber doors closed while you're preheating the smoker.

SUMMARY: Season the smoker if necessary. Set two temperature probes in the smoker. Open the air intake vent and chimney vent. Light a chimney full of briquettes. Spread the coals in the firebox and close the lid. Bring the smoker up to temperature.


INPUT ARTICLE: Article: When you bought your corset, it may have come laced up for you. If this is the case, don’t worry about lacing the corset unless the corset is laced incorrectly. It should look similar to how a shoe is laced (with X’s), but with the strings meeting in the center of the back instead of at either end. If your corset came pre-laced, make sure the laces meet in the middle. The two laces should form an “X” with the center of the ex meeting on your spine. If you have an even number of grommets (the hole where the lacing goes in), start by pulled the lacing up through the bottom of the top grommets. If you have an odd number of grommets, you lace from the bottom to the top Lacing should be provided when you buy your corset. If it is not, avoid ribbon if you are planning on having your corset laced firmly. Lace should be used. Take the right string and pull it to the left side. If the first grommet has laces coming out through the top of the hole, then pull it down through the top of the hole on the other side. If the first grommet has the laces going down into the hole, then pull the laces up through the bottom of the hole on the other side. Repeat on the left side after the ride side is done. Keep your laces even. Make sure you keep the ends of the laces even with each other as you pull the laces through the grommets. With the X complete, keep going down the line until you reach the center. You should end up with X's alternating between being "on top" of the corset and "below" the corset. With the top section done, repeat the same process with the second string but start in the middle. Continue until you reach the bottom of the corset.

SUMMARY:
Check to see if the corset came pre-laced. Start at the top grommet if you do need to lace your corset. Create X’s with the strings. Lace down to the center. Start again from the center and repeat.