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
elderly person
can fully maintain
constantly monitor the doctor
serious side effects
rich in minerals
sterilized in boiling
medical leech
unhealthy diet
even pieces
normal physiology
fixation of fragments by imposing
skip food
harmful working conditions
thermal
smoking
is very scrupulous
analysis is largely based
different factors
e house
a runny nose appears
towel soaked in cold water
you should call the doctor
put a piece of polyethylene o
you should also worry
quality of medical care
fully formed
conditions for self-cleaning
including the nasal
scissors or forceps
there is no definite
lingual surface
massage services are available
sneezing or coughing
pay attention to its treatment
as a rule
plankton
sun's rays to treat skin tuberculosis
trace elements
prolonged
solar radiation is already
head down
human immunodeficiency virus
formation of the so-called dental
digest food one day
situation
