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