6 scandalous facts about the products that we love so much
In desire there is only useful things, we are ready to spend money and efforts. But this is not always justified. Modern manufacturers without a twinge of conscience poison our…

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11 popular food pairs that can not be eaten together
Mixing different products, people are accustomed to focus on taste, not benefit. Scientists, having conducted experiments, proved that some products cannot be combined in one meal. What is this "not…

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7 kitchen tricks that will be interesting and useful to many
In the kitchen we spend quite a lot of time. On it, we not only cook, but also meet friends over a cup of tea, and also store food, and…

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Food counterfeit: how to distinguish a fake?
We don’t always like to wear forged clothes, but it’s not capable of doing such harm as fake products made from chemistry. Clothes in the worst case will shed or…

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product has a positive effect

5 unexpected facts about red caviar

Pamper yourself with caviar so nice for the holidays. On other days, we seldom use this most valuable dish. And in vain. After all, it can prolong youth and maintain health. Agree that this is definitely not worth saving!
All over the world, caviar (red, especially black) is known as a delicacy and a very valuable product. So on the eve of the holiday, it appears in stores in large quantities. At least once a year, we rush to pamper yourself with your favorite delicacy. Of course, caviar is of great benefit to the body only if it is natural and taken from fish that spawn in natural conditions. Continue reading

11 popular food pairs that can not be eaten together
Mixing different products, people are accustomed to focus on taste, not benefit. Scientists, having conducted experiments, proved that some products cannot be combined in one meal. What is this "not…

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5 unexpected ways to use water after cooking pasta
Who would have thought that the liquid that remains in the pan after cooking pasta can be very useful. Prudent housewives, catch a selection of recommendations from the chef of…

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