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