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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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lingual surface
fixation of fragments by imposing
you should also worry
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quality of medical care
massage services are available
can fully maintain
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unhealthy diet
sterilized in boiling
serious side effects
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