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