Write an article based on this "Eat a balanced diet. Beware of saturated and trans-fats. Reduce your consumption of salt. Moderate your intake of alcohol."
article: Atherosclerosis may be caused, in part, by high levels of cholesterol and triglycerides in the body, which damage the lining of the artery wall and trigger plaque accumulation. Doctors therefore recommend eating a healthy and balanced diet as part of a prevention scheme. A good diet will be rich in whole grains, fruits, vegetables, legumes like beans, chickpeas, and lentils, low-fat dairy products, and fish that are high in omega-3 fatty acids like trout and salmon. It will also mean giving up most red meat, sugary foods and beverages, and certain fats like palm and coconut oil. In eating a healthy diet, one of the key things that you can do to prevent hardening arteries is to limit your intake of saturated and trans fats. Saturated fats come from animals products like butter and lard; trans fats are often found in hydrogenated oils like margarine or in prepared foods. These two types of fat raise your blood cholesterol levels more than any other factor. If you are following a heart-healthy diet, no more than 5% of your daily calories should come from them. For example, if you eat 2,000 calories per day, you should not exceed 13 grams of saturated or trans fats. Keep in mind that not all fats are bad. Olive oil, peanut butter, nuts and seeds, and avocados are all very good for your cardiovascular health. The medical debate on salt is ongoing. While doctors have long warned that Americans eat too much salt, recent research suggests that the risks may be exaggerated. However, we know that salt raises blood pressure, which is a factor in atherosclerosis. So lowering your intake of salt will help to alleviate high blood pressure and, ideally, act as a preventative against the hardening of arteries. As part of a heart-healthy diet, you should consume no more than 2,400 milligrams of sodium per day. In fact, the lower the better. You might be consuming more salt than you know. Eliminate any prepared foods like canned soups which often contain high amounts of salt added as a preservatives or to enhance flavor. Check the nutritional label under "sodium" to find salt content. In California and several other states, restaurants are also required to display nutritional information or provide it on demand. Ask if you can see the sodium content of your order. Like sodium, alcohol raises blood pressure when drunk to excess. Recent research seems to link excess drinking, especially binge drinking, and atherosclerosis. However, there is evidence that people who drink moderately experience improved cardiovascular health and lower risk of atherosclerosis - this means no more than one drink per day for a female and two drinks per day for a male, with one "drink" being 12 oz. of beer, 5 oz. of wine, or 1.5 oz. of hard liquor. Drinkers who exceed these limits in "binges" of more than four drinks on any day for men and more than three for women show much poorer results. Scientists do not yet understand the mechanism, but, as Dr. John Cullen of the University of Rochester notes, “people need to consider not only how much alcohol they drink but the way in which they are drinking it.” Keeping the units of alcohol you consume low is a good idea for optimal artery health.

Write an article based on this "Fold over the edges of the fabric by 0.25 to 0.5 in (0.64 to 1.27 cm). Fold again to the width you want your border to be. Press the folded fabric with an iron. Open up the last fold you made so that the crease is visible."
article: Use a ruler or fabric measuring tape to find the spot on the fabric that is 0.25 to 0.5 in (0.64 to 1.27 cm) from the edge, and then make the first fold here. With your fabric facing right (print) side down, fold over the edges of the fabric. Fold the fabric in towards the center of the piece of fabric so that the raw edges will be hidden. Make these folds along any adjoining edges where you want a mitered corner to be. Measure from the folded edge with a ruler or fabric measuring tape. Fold the edges in the same way as before, but make the fold as wide as you want the border on your item to be. For example, if you want a 1 inch (2.5 cm), then make a 1 inch (2.5 cm) fold along each of the edges.  This second fold will completely hide the raw edges on your fabric. Repeat this second fold on all of the edges you have already folded. After you have folded an edge, use an iron to press it.  Run the iron up and down the folded edge of the fabric a few times to press it. This will make a crease in the fabric, which will make it easier to identify where to sew the corners. Repeat this on all of the folded edges. After you have finished ironing the last folded edge, open up the second fold you made in the fabric so that you can see the crease. This will be your guide for determining where to sew the mitered corner.  Make sure to leave the first fold you made. Do not unfold it. Repeat this for each of the edges.

Write an article based on this "Butterfly the marinaded tenderloin. Prepare the stuffing. Spread your stuffing onto the pork. Tie up the stuffed tenderloin. Grill normally. Let rest, then remove the twine."
article:
Take a sharp knife and cut the pork lengthwise, approximately 3/4 of the way through. Open the cut, flattening the meat out as much as possible. If you want, you can take a meat tenderizer and hammer out the pork slightly, to open up the tenderloin to hold all the stuffing. Depending on how much stuffing you make, it might be necessary. You'll end up tying it up anyway, so feel free to flatten it out considerably. Stuffing tenderloin with a mixture of dry bread, cheese, bacon, and vegetables can up the ante considerably. If you want to kick grilled tenderloin up a couple of notches, stuffing it is the way to go. You can experiment with ingredients that you like, or go with a few tried-and-true standards.   Bacon-mushroom stuffing: In a skillet, crisp up 3-4 slices of bacon, then add two cups of white button mushrooms, and a pinch of salt. Let the mushrooms sit untouched for one minute, then stir to coat them in the mixture and cook until soft. Add 2 cloves of minced garlic and cook until soft. To this, add 2-3 tablespoons of dried breadcrumbs, and a handful of fresh chopped parsley to complete the stuffing mixture.  Italian Spinach stuffing: In a food processor, add a cup of fresh baby spinach leaves, a half cup of fresh basil, two cloves of garlic, and 2-4 tablespoons of grated parmesan cheese. Add a pinch of crushed red pepper, Italian seasoning, and a drizzle of balsamic vinegar to finish the stuffing.  Bacon-Wrapped Stuffed Tenderloin: In a bowl, combine a small finely chopped onion, 1-2 stalks of celery, 1-2 slices of dry toast, torn into small pieces, 3 tablespoons of melted butter, and salt, pepper, and oregano. Use this to stuff the tenderloin, then roll it up and wrap the whole thing with 6-8 strips of bacon, around the width of the meat. Tie it and grill it as normal. It's a delicious combo. After you've flattened it out slightly, you can spread an even layer of whatever stuffing you've mixed up over the inside of the meat, then either roll it up or truss it up, depending on how flat it is and how thick a layer of stuffing you've added.  If you want to roll up your tenderloin, spread a thin layer of stuffing on the meat, no more than a quarter inch or so. Start rolling the meat on the long flat side, tucking the stuffing on the inside, so it spirals. After you've rolled it up, tie it to keep it together. If you want to keep the tenderloin more whole, don't pound it out, and stuff your stuffing into the butterfly cut as thickly as you want. Wrap it tightly in plastic wrap to get the shape to hold, then you can tie it up with twine before grilling. Wrap a piece of cooking twine around the width of the meat to close up the cut. You don't have to get fancy, just take a few short pieces of twine and tie at least three times around the meat, one in the middle, and one at each end. If you don't have cooking twine, you can use some kebab skewers to pin the 2 sides of the meat together, pinching it closed. After the meat is cooked, remove the skewers and slice normally. Follow the basic instructions for grilling a whole tenderloin, browning on all sides, then cooking at a cooler part of the grill for about 20 minutes. If you've got a particularly-messy stuffing, you might move the tenderloin onto a piece of tinfoil after moving it to the cooler part of the grill, to collect the mess. Take some care when you're testing the temperature of the meat, so you don't stick the reader into the stuffing, getting an inaccurate reading. The internal temperature of the meat, not the stuffing, should be between 140 and 155 degrees F (68 degrees C) according to a meat thermometer. Don't remove the twine right away, or the meat might start to unroll and come apart. Let the stuffed tenderloin rest normally and it'll hold it's shape. After 10 or 15 minutes, remove the twine and slice into inch-thick portions, and serve.