Q: Yogurt contains naturally formed probiotics that can help balance your bacterial secretions in your vagina and in the rest of your body. If you have recurring yeast infections, eating yogurt every day is good, healthy option for eliminating vaginal odor caused by yeast infections. Check that the yogurt contains live and active cultures to ensure it will help your body produce more yeast. Eating certain foods and drinks can actually change your vaginal smell, as the foods you consume can cause your body to release certain odors. If you are concerned about your vaginal odor, avoid drinking coffee and alcohol. You should also avoid onions, food made with strong spices, red meat, or dairy. Keep in mind you would need to consume a high amount of these foods to change your vaginal secretions enough to cause a strong odor. You can try to eliminate these foods and drinks from your diet to see if you notice a reduction in the odor. One natural remedy is adding half a cup of white vinegar and half a cup of salt in a warm bath. You can then soak in the salt and vinegar bath to help eliminate the odor and restore the pH of your vaginal area. However, this treatment may be best for short term treatment as it may not get rid of the vaginal odor completely. The herbal supplement Femanol is formulated to help women get rid of vaginal odor and stop vaginal infections like bacterial vaginosis. This supplement contains garlic, neem bark extract, biotin, zinc, selenium, and Lactobacillus Acidophilus. Femanol claims to help re establish the good bacteria in your vagina and help your immune system fight off any infections. Keep in mind herbal supplements can be expensive and are not regulated by the Federal Drug Administration, so manufacturers are not required to demonstrate that they are effective. They should be used with caution.
A: Eat yogurt to promote the growth of yeast. Avoid eating odor causing foods. Take a hot salt and vinegar bath. Use an herbal supplement.

Article: Surveys are the easiest method for collecting feedback. You can create a survey on SurveyMonkey and then send an email to your clients. You can also post a link to the survey on your Twitter and Facebook pages. Consider posting short surveys on your website using Qualaroo or an equivalent tool. Make sure the survey is super short: only one or two questions only. If you send a survey link in an email, don't have it come from the company. Instead, have an employee send it so that their name shows in the “From” line. Also address the email to your customer, such as “Dear Melissa.” You'll reap more feedback with these personal touches. The old-fashioned method is to put a box on your counter. You can also provide pens and either a form or a blank piece of paper. Ask the customer to write down any feedback and put it in the box. You can also ask for their name and contact information so that you can follow up.  Feedback forms shouldn't ask more questions than online surveys. Ideally, ask fewer than 10 questions. You can also use a virtual feedback box and put it on your webpage. You can insert a “Feedback” button which people click on. However, don't link to a survey. A survey looks like a lot of work, and people don't generally click on feedback buttons expecting to be asked questions. Instead, give people space to complain. Telephone surveys are expensive. However, you generally will get a higher response rate with a telephone survey than you will with an online survey. Because of the expense, you might want to use an online survey to identify a subset of customers to follow up with. You probably aren't set up to perform your own survey. Instead, you can hire a market research company. To keep costs down, hire an independent market research consultant who works out of their own home. They charge around $75-150 an hour. If a customer takes the survey, you should thank them for their time. Send a thank-you email and let the customer know if you implemented their suggestions.
Question: What is a summary of what this article is about?
Use a survey. Personalize your requests for feedback. Set up a feedback box. Conduct telephone surveys. Remember to thank your customers.

Problem: Article: Brown paper bags are perfect for ripening peaches. The fruit releases ethylene gas naturally, and the thin paper traps the gas without also trapping moisture. Plastic bags on the other hand, cause peaches to ripen too quickly and then rot. Place the unripe peaches into the bag. For added ripening powers, place a banana or apple into the bag with the peaches. These fruits give off high levels of ethylene gas and will cause the peaches to ripen faster. Leave the bag in a dry area at room temperature for 24 hours. The number of peaches and the original ripeness will determine the total amount of time to ripen the peaches fully. After 24 hours, check your peaches to see how ripe they are. If they give off a soft scent and are slightly soft to the touch, then they are ripe and ready to eat. If not, then replace them in the bag for an additional 24 hours. Repeat this process until they are ready. If they are not ripened, leave in for another 12-24 hours. Once all your peaches are ripened, they are ready to eat! They are good stored at room temperature for several days, but can be kept longer when placed in the fridge.
Summary: Get a paper bag. Add your fruit to the bag. Let the peaches ripen. Check the peaches. Enjoy your peaches.

Q: Cover it with water. Place the lid on the pot right when you turn it down. This is often referred to as the traditional method of cooking corned beef. After a few hours of cooking, tip 1 side of the lid up to check that the water is still covering the brisket.  Add 1 cup (237ml) of boiled water to the top of the pot, if the water is getting low. Check the meat 1 to 2 times to ensure you keep water levels high. This will replace water that is lost through steam. Every time you remove the lid, you will extend the cooking time slightly.  Test the meat with a fork. If it is fork-tender it is most likely done. Insert a meat thermometer into the center of the brisket. If the thermometer reads 145 degrees Fahrenheit (63 degrees Celsius), it is cooked.
A:
Place the brisket inside a large pot on the stovetop. Bring the water to a boil, then turn it down to medium-low or low heat to allow it to simmer. Set your timer to boil the meat for 1 hour per lb (0.5kg) of brisket. Keep a kettle of boiled water nearby. Avoid checking the corned beef too often. Do not add vegetables until the last 30 minutes of cooking. Remove the lid when the timer beeps. Drain the meat and vegetables.