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