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