Monthly Archives: March 2020
Canning as a method of procuring food for a long time was invented back in 1809 by the French chef François Uper. Such blanks immediately attracted attention and firmly entered into human life.
Today it is difficult to imagine how you can do without a crispy cucumber or pickled tomato, without mouth-watering jam and delicious jam. Meanwhile, many people consider canned goods to be dangerous products and strongly recommend abandoning them. So, what are canned food, what is their benefit and what is the harm. Continue reading
If at the word “barley” the imagination draws a picture of an eared field, then you are very lucky. So, you have never encountered an unpleasant and painful pathology in your eyes. Unfortunately, not all people are among such lucky ones. Some were able to fully experience how painful a cold in the eye, called barley.
Briefly about pathology
The inflammatory process affecting the mucous membrane of the eyelid is commonly called barley. Pathology received such a specific name for its appearance. Inflammation really resembles a small cereal grain. Several seals may appear on one eye at once. But most often only one barley pops up. Continue reading
Faced with food poisoning, people shrug their shoulders in surprise. How so? After all, the products were fresh, and the food was cooked correctly. And only a few understand that the source of poisoning was their own kitchen, so clean and tidy. But this is only at first glance. In fact, there are many germs in this “sterile” room. So, in what places in the kitchen do dirt and pathogens accumulate? Continue reading