Q: Too many simple carbohydrates can keep triglyceride levels elevated, so you can lower levels by avoiding sweets. This includes sugary soft drinks, candy, cookies, and other processed foods with too much sugar. You should generally cut back on carbohydrates to help reduce your triglyceride levels. However, you should not try to cut them out of your diet entirely, as this can lead to health complications, including heart disease. Instead, avoid refined carbohydrates in favor of complex carbohydrates.  Refined carbohydrates include items made from white flour or semolina, including white rice, white bread, and many pastas.  Complex carbohydrate options include whole wheat pasta, grain breads, quinoa, brown rice, oats, and other whole grain foods. This step is closely related to the last since complex carbohydrates tend to be a good source of fiber. In addition to whole grain foods, beans, fruits, vegetables, and seeds are all excellent sources of fiber. Try replacing your sugary snacks with pumpkin seeds, raspberries, or apples—all of which are great sources of fiber.  You should aim to consume 25 to 30 grams (0.88 to 1.1 oz) of fiber each day. Most Americans consume closer to only 10 or 12 grams (0.35 or 0.42 oz) each day.  Increased fiber will also have an effect on digestion and keeping you regular. You can increase fiber slowly to avoid discomfort. You should also ensure you drink enough water to help soften your stool. You can avoid trans fats by keeping away from foods that say “hydrogenated vegetable oil” on the list of ingredients. When it comes to saturated fats, this means fried foods, dressings, and sauces that are rich in butter, shortening, or lard. Foods that commonly contain trans fats are processed meats (such as hot dogs and lunch meat) and fatty snack options. When cooking at home, use olive oil, flaxseed oil, walnut oil, or canola oil to cook foods. These are much better options than butter, margarine, or lard. This is a fundamentally simple but critical step in lowering triglycerides. Even the healthiest of foods can be made unhealthy by cooking them in oils that are saturated or trans fats. You may have heard about the “good” fats found in fish. This refers to omega-3 fatty acids, which can help lower your triglycerides. In addition to fish, you can also find these nutrients in flaxseed, legumes, soy products, and leafy green vegetables such as spinach and kale.  The American Heart Association suggests that you eat 2 servings of fish each week. Healthy options include salmon, tuna, trout, and mackerel.  When you do eat red meat, opt for grass-fed sources as they contain more omega-3 and omega-6 fats.
A: Cut sweets out of your diet. Choose complex carbohydrate foods. Increase your fiber intake. Avoid trans fats and saturated fats. Choose healthier options for cooking oils. Eat foods with omega-3 fatty acids.

Q: Place 2 cups (400 grams) of fresh, sliced strawberries, ½ cup (115 grams) of granulated white sugar, and ½ cup (120 milliliters) of water into a saucepan. Bring the mixture to a boil over medium-low heat, then reduce the heat to low, and simmer for 10 minutes. Pour the strawberry mixture into a blender or food processor, and purée until smooth, about 10 seconds. From time to time, pause the blender/food processor, and use a rubber spatula to push any lumps or clumps down towards the bottom. The smoother the purée is, the smoother your buttercream will be. Pour the syrup into a bowl, and cover it with a sheet of plastic wrap. Put it into the fridge, and leave it there for at least 20 minutes. Keep the leftover strawberry syrup in a jar or bottle with a tight-fitting lid, and use it within one week. You can use it on top of ice cream, waffles, pancakes, and other desserts. You can do this using a handheld mixer, a stand mixer, or a food processor fitted with whisks. Be sure to scrape the bottom and sides of the bowl. The more sugar you add, the stiffer your buttercream will be. Keep adding the sugar and strawberry syrup a little bit at a time until you have used up all of your sugar. Remember, you are only using 4 tablespoons (60 milliliters) of the strawberry syrup. Beat it in using a high speed setting for 20 seconds. This will lighten the frosting. Vanilla extract can change the color of frosting slightly. If this bothers you, use the clear, colorless kind. Keep adding the half-and-half until the buttercream holds its shape. You may not need to use all of it. Use a high speed setting, and beat it for only 20 seconds. This will help cut the sweetness a little while lightening the frosting up further. If you need to use refrigerated buttercream, let it sit on the counter until it reaches room temperature, then beat it on low speed until it turns smooth. If you'd like a thicker, stiffer buttercream, refrigerate the buttercream for 40 to 45 minutes. Be sure to cover it with a sheet of plastic wrap so that it doesn't dry out.
A: Cook the strawberries, sugar, and water in a medium-sized saucepan for 10 minutes. Purée the strawberry mixture. Chill the strawberry syrup in the fridge for at least 20 minutes. Set aside 4 tablespoons of the strawberry syrup, and store the rest in the fridge. Beat the butter and ½ cup (65 grams) of the powdered sugar. Add 1 tablespoon (15 milliliters) of the strawberry syrup and beat again. Add the vanilla extract. Beat in the half-and-half, 1 tablespoon (15 milliliters) at a time. Beat in the pinch of salt. Use the frosting right away, or cover it and keep it in the fridge for up to three days.

Q: If a person expresses disagreement with or disapproval of you in a way that makes you feel shameful and guilty, or if they call you names or attack you in some other way, they’re likely being a destructively critical frenemy. When a true friend disagrees with you or your actions, they are instead constructively critical. This usually involves offering loving advice and help that doesn’t leave you feeling judged.  Frenemies often mask their destructive criticism with humor.  A frenemy may even have something negative or critical to say about your accomplishments and good fortune, or they might blame you for their own failures or misfortunes. While a true friend always keeps your wants and needs in mind, a frenemy will rarely make an effort to make your life easier or better. For example, if you’ve been a vegetarian for years and the person invites you and others over for a meat-heavy dinner with no alternative options, then they’re likely being purposely inconsiderate. While it may not seem like it on the surface, a person who gives you lots of attention, tells you their secrets, and asks you personal questions right away probably doesn’t have your best interest at heart. Recognize immediate obsession with you as a red flag.  Frenemies try to get too close to you too soon because they want you to feel tied to them. They’re probably giving you attention because they want it back for themselves. Frenemies are often masters at the art of backhanded compliments, which are those compliments that sound okay at first but turn out to be offensive. If this sounds familiar, you might have a frenemy on your hands. For example, they may say something like: "I like it when you wash your hair; that's when it looks pretty." This is suggesting that you are ugly without your hair washed. When trying to figure out if someone is your frenemy, listen to your instincts. How does being with this person leave you feeling? Use your feelings to identify whether or not this is a healthy, positive, genuine relationship.  If you feel uplifted in their presence, then they most likely aren’t a frenemy. If they typically leave you feeling drained, defensive, and unsupported, they might be a frenemy.
A:
Identify a frenemy by their destructive criticism. Recognize a frenemy by their lack of consideration. Spot a frenemy by their immediate, persistent interest in you. Recognize a frenemy by their backhanded compliments. Reflect on how you feel after spending time with the person.