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