In one sentence, describe what the following article is about: The first and most important part of reducing the amount of gluten in your diet, is being able to read food labels and front of pack marketing on food packages.  This will help you decide what you can and cannot eat.  Recently, there was legislation passed that defined what "gluten-free" means on labels.  Although food manufacturers are not required to label products as gluten-free, if they do, they must comply with the following definition:  "the product contains less than 20 parts per million (ppm) of gluten." Although true gluten-free products may contain less than 20 ppm, it has been proven that these levels of gluten do not cause adverse side effects in those who have Celiac's disease or a gluten sensitivity. Many foods will be labeled as gluten-free.  However, there are some foods that are not required to have any labeling in regards to gluten and these include:  meat, shelled eggs, liquor, wine and beer. Do not get confused by the claim of "wheat free."  This doesn't always mean the product is gluten-free.  It should specifically say "contains no gluten or gluten-free." Also read labels on medications, supplements, cosmetics and play dough as these items may also contain gluten.  The "gluten-free" labeling may appear in a  variety of places on food packages.  Check the front, back, nutrition fact panel and near the ingredient list for these claims.  If a product doesn't specifically say "gluten-free" and you're unsure if it would contain gluten, do not purchase or consume it. If you want or need to follow a gluten-free diet, one of the first steps is to clean out your kitchen.  You'll need to remove all food containing gluten so that you not longer consume or cook them.  Read all the labels and ingredient lists to ensure you find every single item containing gluten.  If you're unsure if a food has gluten, stick to the safe side and get rid of it. Check the pantry first.  This is most likely where you'll find the most gluten containing products.  Items that may contain gluten could include:  bread, pasta, cookies, crackers, chips, cereals, pancake or waffle mix, tortillas, condiments and sauces, or croutons. Your refrigerator or freezer may also have some gluten containing foods like:  marinades, dressings, sauces, frozen waffles and pancakes, beer, fresh pasta or soy sauce. You can either discard foods (especially if they've been open), give them away to friends or family or donate unopened items to a food bank. In addition make sure to sanitize and thoroughly cleanse any cutlery or dishes that have come into contact with gluten containing foods.  Even if you have all gluten-free products in your house, but use contaminated cutlery, you can transfer small particles of gluten to foods and it may cause a reaction in those who are sensitive to it. After you've cleared out your kitchen, you'll want to consider replacing some of those items with gluten-free alternatives.  Some items will be easy to replace by just switching to a gluten-free version.  For example, switch to gluten-free soy sauce, dressings and marinades.  It's also simple to make these at home using gluten-free ingredients. You may also consider switching to all gluten-free grains (like breads, rice, pasta, waffles or crackers).  However, many gluten-free versions of these foods have different tastes and textures due to the lack of gluten.  Be prepared for these to be a little different than what you're used to. One thing to note about many gluten-free foods is that they are frequently higher in calories and other ingredients due to the increased processing required to make these items.  If weight is an issue, make sure to be aware of the extra calories you may be ingesting by switching to all gluten-free foods. You may also want to consider switching the grocery store where you do the majority of your food shopping.  Since gluten-free foods have become much more popular, there are many health food stores, organic grocery stores and speciality grocery stores that offer a much larger array of gluten-free foods.   Find one in your area especially if your local grocer doesn't offer a wide enough variety of appropriate foods.
Summary: Read all food labels. Clean out your kitchen. Purchase gluten-free products of your favorite foods.

Problem: Article: On average, lettuce takes about 30-45 days after you plant the seeds to mature. Make a note on your calendar to begin harvesting after about 30 days has passed.  Indoor lettuce plants grow and mature continually, so you can continue harvesting your plant after you've picked it for the first time. Mature indoor lettuce usually grows to about 4 inches (10 cm) tall. See How to Harvest Romaine Lettuce for specific instructions relating to this type of lettuce. Morning is when your plant's most hydrated and at its strongest. If possible, harvest your plant before the late morning or afternoon to attain a healthier yield. If you can't harvest in the morning, avoid mid-to-late afternoon, which is when your plant's least hydrated. Do not harvest your indoor lettuce plant all at once. As long as you continue taking care of it, you can harvest it for several months. Cut 3-4 of the outer leaves at a time with garden shears or scissors, leaving the rest of the plant to heal and grow back later on. Avoid picking the lettuce's crown or center. Limit yourself to the outer leaves to boost its overall harvesting yield. Depending on the variety, lettuce can last anywhere between 3-10 days in the refrigerator. Check how long your specific variety lasts for and, after placing the lettuce in the fridge, plan to use it by its expiration date. If you don't think you'll use your lettuce in 5-8 days, wait a few days before harvesting your plant. Your plant requires about 2 weeks to heal and grow more leaves before it is ready to harvest again. After your first time harvesting, wait 2 weeks in-between harvesting to keep your plant healthy and able to grow more leaves.  Wait at least 2 weeks before harvesting young plants, which may take time to grow strong after being harvested. Sow additional seeds every 2 weeks to extend your harvest.
Summary:
Begin harvesting your lettuce 30-45 days after planting. Harvest your lettuce in the morning. Cut off the outer leaves. Refrigerate your lettuce for 5-8 days after harvesting. Harvest your lettuce again in about 2 weeks.