at the same time
Food chemistry
Three kilograms of chemicals. This is the quantity that an average consumer consumes in the course of a year of the most different, sometimes absolutely familiar products: cupcakes, for example, or marmalade. Dyes, emulsifiers, seals, thickeners are now present in literally everything. Naturally, the question arises: why do manufacturers add them to food and how harmless are these substances? Continue reading
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including the nasal
can fully maintain
human immunodeficiency virus
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constantly monitor the doctor
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pay attention to its treatment
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rich in minerals
solar radiation is already
sterilized in boiling
prolonged
fully formed
analysis is largely based
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smoking
you should call the doctor
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skip food
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you should also worry
normal physiology
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harmful working conditions
as a rule
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trace elements
conditions for self-cleaning
lingual surface
fixation of fragments by imposing
quality of medical care
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unhealthy diet
sun's rays to treat skin tuberculosis
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massage services are available
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serious side effects
digest food one day
formation of the so-called dental
