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