rancidation of fats
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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serious side effects
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towel soaked in cold water
solar radiation is already
digest food one day
sun's rays to treat skin tuberculosis
you should call the doctor
smoking
formation of the so-called dental
including the nasal
pay attention to its treatment
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sneezing or coughing
massage services are available
fixation of fragments by imposing
quality of medical care
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analysis is largely based
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harmful working conditions
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skip food
trace elements