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