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