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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elderly person
conditions for self-cleaning
you should also worry
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unhealthy diet
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
is very scrupulous
sneezing or coughing
massage services are available
fixation of fragments by imposing
quality of medical care
medical leech
plankton
situation
lingual surface
rich in minerals
human immunodeficiency virus
analysis is largely based
different factors
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can fully maintain
as a rule
normal physiology
prolonged
constantly monitor the doctor
scissors or forceps
sterilized in boiling
harmful working conditions
a runny nose appears
skip food
trace elements
