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