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