Rubella and pregnancy: what is the danger?
Despite the fact that rubella belongs to the so-called childhood infections and children under 8–9 years of age are affected by it, adults also suffer from the disease. In them,…

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Anaphylactic shock: what to do before the ambulance arrives?
Anaphylaxis, also called anaphylactic shock, is an allergic reaction that proceeds extremely severely and is deadly. Anaphylactic shock: what to do before the ambulance arrives? Anaphylaxis, also called anaphylactic shock,…

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What you can catch in the public pool
Swimming is an affordable and popular form of mass sport. You can swim at any age, there are minimum contraindications for swimming in the pool, and the health benefits are…

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iodine

Nutritional Supplements: Truth and Myths

We buy most of the products in stores, and these products, as a rule, have undergone industrial processing. And this means that we, whether we like it or not, eat a considerable amount of food additives every day. What do we know about these substances? Our ideas about food additives are vague and contradictory: from “all this is terrible poison” to “it’s okay, because they are not prohibited.”

What are nutritional supplements for?
They are added to products for different purposes: Continue reading

When honey can be harmful to the body
Honey has long been perceived as a panacea, if not from everyone, then from most of the diseases. It strengthens the immune system, helps fight colds and even strengthens the…

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What do “suspicious” moles look like?
Moles, birthmarks, nevi are all the names of benign formations on the skin that can be congenital or appear during a person’s life. Moles can be located everywhere, even on…

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What is the danger of vitamin C deficiency?
Frequent headaches, chronic fatigue, high irritability, especially in combination with bleeding gums, may indicate a lack of vitamin C. Therefore, do not rush to take an analgesic. You may need…

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Is there any benefit in canned foods?
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…

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