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