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
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conditions for self-cleaning
smoking
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quality of medical care
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skip food
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digest food one day
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