Article: Each substitution is a little different – make sure you know what kind of chocolate your recipe needs. For the record, bittersweet and semi-sweet chocolate can be used interchangeably. As they are pretty much the same, only different names.   If you're trying to substitute for chocolate chips, you may be fighting an uphill battle. It won't taste the same as you're envisioning, but it is technically possible. To work backwards, a 12 oz bag of chocolate chips is 2 cups. 1 oz of baking chocolate is usually 1 or 2 squares. If using butter or margarine, soften it before beginning. Combine 3 tablespoons cocoa powder with 1 tablespoon of butter, margarine or vegetable oil. Mix it up until it's a uniform consistency. This will make the equivalent of 1 ounce of unsweetened baking chocolate. This is to make unsweetened baking chocolate. If you're using sweetened cocoa, the taste will not be the same – it'll be much, much sweeter. Combine 1 tablespoon cocoa, 3 1/2 tsp sugar, and 2 tsp shortening (butter, margarine, or vegetable oil work, too), mixing well. This will make the equivalent of 1 ounce of semisweet chocolate. You could try it instead of chocolate chips, but it will more like a semi-sweet chocolate cookie than anything. This recipe works for bittersweet chocolate, too. Combine 4 tsp sugar, 3 tbsp cocoa, and 1 tbsp vegetable shortening. This will make the equivalent of 1 ounce of sweet baking chocolate when mixed up well. Again, be wary of using this in a chocolate chip cookie as this is not in chip form. If you're unsure of what to do with your cocoa-sugar-shortening mixture, just add it into your bowl full of wet ingredients. It'll mix right in, no harm, no foul. It can also work drizzled on top and then put into the oven. It's best to avoid using it as a dipping sauce, however.
Question: What is a summary of what this article is about?
Measure out your ingredients. Try substituting for unsweetened baking chocolate. Or try substituting semisweet chocolate. Alternatively, use cocoa to substitute for sweet baking chocolate. Mix it in with the liquid already in the recipe.

Problem: Article: You may only think about sugar when you add it to your recipes or coffee, but you likely eat large amounts of it without even thinking about it. Make a commitment to consciously count how many grams of sugar you eat on a daily basis, and limit your sugar to a healthy amount. The World Health Organization recommends eating no more than 25 grams of sugar per day — less than what’s found in a single soft drink.  Pace your sugar intake throughout the day by eating foods with a moderate amount of sugar, rather than one sugary food and a lot of sugarless food. Less than 5g of sugar per 100g serving of food is a good, low-sugar product.  More than 15g of sugar per 100g serving of food is too high for healthy consumption. If you are going to consume sugar, try to use healthy sugar alternatives like agave syrup, honey, coconut sugar, etc. Natural sugars (while still sugars) are much better for you. If you don't want to give up on all sugar, make a weekly chart to keep track of how much sugar you're eating. Decide how much sugar you are going to allow yourself to eat each day, remembering that you should eat no more that 25 grams, maximum.  For instance, on Mondays you might need an extra kick in your morning coffee, so you can allow yourself two sugars in it. If you have have plans to go out with friends on Saturday, allow yourself dessert. You can decide how restricting or not your graph is. Cut out or scale back on seemingly “healthy” foods that are actually adding large amounts of sugar to your diet. Look closely at the nutrition labels on all the food in your pantry to see how many grams of sugar they contain; four grams of sugar is equal to a teaspoon of granulated sugar.  Even the healthier foods you eat might have surprisingly high sugar contents!  For example, a small cup of packaged applesauce can have 22g of sugar in it! That’s the same as eating five and a half teaspoons of sugar! Other foods likely to be high in sugar include cereals, canned products, juice and canned fruits, flavored dairy products (like yogurt), microwaveable or other ready-made meals, and sodas. If possible, eat non-packaged or canned products. For example, instead of a sugar heavy cereal for breakfast, make old fashioned oatmeal and add fruit to make it sweeter. Nutrition labels include a list of ingredients that often call sugar by different names. Know the different aliases for sugar so you can avoid sugar-heavy foods. Ingredients that end in “ose,” like glucose, sucrose, fructose, lactose, dextrose, or maltose, are all forms of sugar. Other common aliases include:  High fructose corn syrup Corn syrup Molasses (Blackstrap molasses is better.—It has had much of the sugar removed as crystals.) Invert, brown, or raw sugar Corn sweetener Syrup
Summary: Set a sugar limit. Track your sugar. Identify the sugar sources in your diet. Recognize and avoid sugar aliases.

You don't need to hit the pavement for a jog to build up your hips. Lie on your back with bent knees and feet flat on the floor. Squeeze your gluteus muscles by tightening your butt. Hold for five seconds and then release. Start with ten repetitions and every week increase by five until you can do thirty. Move your hips upward off the ground to tighten gluteus muscles. Do a similar pose to the above exercise. Lay on your back and move your hips off the ground upward while trying to keep your back on the ground. Hold this position for five seconds before lowering your hips back to the ground. Many hip injuries come from trauma, or an unexpected movement to which your muscles aren't accustomed. The more you increase and extend your muscle range, the stronger your hips will be and less likely to succumb to injury. While laying down, turn to the side, lift your leg up while lifting your upper body (both to 25–30 degrees). Don't bend your body. Follow this with one minute's rest. Repeat this exercise in three sets of ten repetitions. Be mindful of your form. Compensating with your back or abs is a sign your hip muscles aren't quite strong enough for the exercise and repetitions should be decreased. Slowly extend your leg out to the side as far as you can without causing pain. Keep your inner thigh parallel to floor. After doing this ten times, switch sides and work the opposite leg. Do this controlled and with good form. Do not extend too far outward as this could cause an injury. Start slow and gradually extend your range. Runners can often be the first to suffer hip issues, but running can also be incredibly beneficial. Running uses all of your major muscles, particularly the gluteus, hamstrings, and quads. It allows the body to work muscles together in a natural way. Start by running short distances and gradually increase to push your body.  Emphasize good form. This includes good posture and strides that don't cause unnatural leg movements. Try biking for a gentler hip exercise. This allows the hip muscles to naturally rotate and avoids much of the wear and tear of running. Cycling is particularly great for those getting back from an injury or suffering from issues like arthritis. Fold one leg and put the other leg on top of it. Bend forward while twisting your body to face your folded leg kneecap. Repeat it 10 times, and do with the other leg folded. Follow this with 10 seconds rest. Add a weight to intensify the exercises. Ankle weights add resistance and force you to work harder to stabilize your leg using muscles in your hips.
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One-sentence summary --
Start small and build hip muscles from bed. Extend your range of motion. Stretch your hips while standing up. Use cardio to keep hips strong. Use your legs to stretch hip muscles.