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