synthetic chemicals added
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
formation of the so-called dental
you should call the doctor
trace elements
solar radiation is already
normal physiology
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conditions for self-cleaning
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medical leech
scissors or forceps
different factors
thermal
sterilized in boiling
human immunodeficiency virus
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massage services are available
serious side effects
digest food one day
towel soaked in cold water
a runny nose appears
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can fully maintain
analysis is largely based
smoking
prolonged
rich in minerals
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unhealthy diet
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fixation of fragments by imposing
constantly monitor the doctor
lingual surface
quality of medical care
harmful working conditions
sun's rays to treat skin tuberculosis
skip food
you should also worry
sneezing or coughing
elderly person
including the nasal
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