Summarize the following:
Celiac disease is an immune reaction that progressively destroys the nutrient-absorbing villi in your small intestine. Your body may not absorb nutrients properly, and your small intestine can become permeable, meaning that its contents leak into your gut. Celiac disease can be identified with a blood test and an intestinal biopsy.If tests for both gluten allergy and celiac disease are negative and you suspect you may be sensitive to gluten, a gluten intolerance or sensitivity may be the underlying cause. Unfortunately, there is no test to confirm or rule out gluten sensitivity. It has to be diagnosed on the basis of your symptoms. Although the tests cannot confirm a sensitivity to gluten, they can confirm the presence of some conditions that commonly occur as a result of gluten intolerance. Some related conditions include:  Low iron levels Fat in the stool Poor dental health (problems with the teeth) due to malnourishment Poor calcium absorption Delayed growth in children Be on the lookout for hidden sources of gluten in salad dressings, condiments, soups, sauces, and even cosmetics. Even vitamins and supplements can contain gluten. Always check ingredient labels on all food and cosmetic products. Use the journal to note any changes that occur over the course of the diet. Revisit the symptoms pages and notice whether any of the listed symptoms have improved or disappeared since eliminating gluten from your diet. Pay attention to how you feel when you begin eating gluten again. If vanished symptoms return after you reintegrate gluten and you feel worse than you did when you were on the elimination diet, you may have confirmed a gluten intolerance. If you confirm your gluten intolerance after re-introducing gluten into your diet, you will have to re-eliminate gluten-containing foods from your diet. Learning which foods are safe for you when you have gluten intolerance or sensitivity can be a trial and error process. Keep a food diary and record every meal or snack (including beverages). If you ever experience troubling symptoms after a meal, note them in your diary. Gluten-free sources of starch include potatoes, rice, corn, soy flax, and buckwheat (which, despite its name, is not a true wheat). Buckwheat can be used to make pancakes, porridges, baked goods, and pasta (such as Japanese soba noodles). Read food labels carefully to make sure that they have not been prepared with ingredients that contain gluten proteins. For example, some corn chips contain wheat flour.

summary: Ask your doctor if you might have celiac disease. Speak with your doctor about tests for conditions related to gluten intolerance. Eliminate all gluten-containing foods from your diet for 2 to 4 weeks. Keep a symptom tracker journal during the elimination period. Reintroduce gluten into your diet after the elimination period has ended. Determine what foods you can eat.


Summarize the following:
Using a circular saw, make single cuts straight across the flooring that are about 1 foot (30 cm) to 2 feet (61 cm) apart. Be sure your cuts are perpendicular to the direction of the wood. Start on 1 side of the room and work your way systematically to the other side, spacing each cut about 1 foot (30 cm) to 2 feet (61 cm) apart.  Always keep your hands away from the blade of a circular saw. Wear goggles over your eyes when operating the saw to protect them from debris. Wedge the pry bar into 1 of the cuts. Tap the end of it with a rubber mallet to drive the bar more deeply into the cut. Use the bar to pry the first piece of hardwood out of the floor. Be forceful if necessary.  It doesn't matter where you start in the room. Start a discard pile for the removed planks.

summary: Make cuts perpendicular to the direction the wood is laying. Pry up the the first hardwood plank using a pry bar and mallet.


Summarize the following:
Don't pontificate about how amazing your writing is. Editors are crafts persons just like writers and they are there to help, not hinder you. They are there to polish the gems and bring them to their shiny potential, hopefully bestselling potential. Embrace this help for all it is worth and let them make their suggestions. Entertain their suggestions seriously.  Friendly editors are useful for easing you into the editing experience. Nasty ones are just nasty and are good for sharpening your wits against and allowing you some self pity. At the end of the day though, look for the ones in between––nice to invite to a dinner party but very fierce about their craft and the ability to make your craft look better. Submit the book to a publisher only if you do not mind having the book edited impersonally. This can be a good or a bad thing, depending on how you choose to view it. On the whole, the experience of that editor and the backing of a publishing house and its already established reputation can only be good for you. There are people who purchase based on who published the book, not just who wrote it. Ultimately, you need to make good judgment calls about what to leave in, what to rewrite and what to pull out, based on your editor's and reviewer's comments. Trust both your own instincts and what they have said, but be careful about both. Your own instinct can sometimes just be stubbornness parading as "truth", while not every reviewer or editor will get the totality of your writing. Try to get some distance from the writing, give yourself time to consider the comments made about it, then come back to it and assemble it for its last phase, the publication.
summary: Let your editors rip the work to pieces. Make essential changes.