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