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
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human immunodeficiency virus
sterilized in boiling
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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
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sneezing or coughing
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massage services are available
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unhealthy diet
digest food one day
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quality of medical care
you should also worry
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trace elements
smoking
there is no definite
serious side effects