00:00What is the verlinkative product?
00:04How are you selling��룹ES or Tylering?
00:06What are you selling ?
00:08You can use the Meadrapalhaar, we are selling this product.
00:13Let's say something about milk and milk.
00:15The industry is selling it,
00:17when you get it,
00:18you've got to follow it,
00:20you know what the product is selling,
00:22that's what you call it.
00:24In which advanced glycation end product,
00:26what you're selling?
00:28This is a very fast diet for me.
00:34If we make brown, we have to make a lot of brown.
00:38Cutlet or samosas are not brown.
00:44Protein is carbohydrate.
00:48Fat is carbohydrate.
00:51That is anna javu.
00:52That is anna javu.
00:56Let's take a look at this combination.
00:58This is the same thing.
01:00Let's take a look at it.
01:02It's called Advanced Glycation End Product.
01:05This reaction is reduced to sugar.
01:07That's why it's reduced to 5% in the period of time.
01:12That's why it's reduced to 5% in the period of time.
01:17We have 5% in the period of time.
01:19We have 5% in the period of time.
01:22This is the extreme temperature.
01:26It's very low temperature.
01:27It's about 150 degrees in the period of time.
01:30It's about 2-3 minutes.
01:32It's about 5% in the period of time.
01:34This is the same thing.
01:37It's called Roovanda.
01:39It's called Millards Reaction.
01:42It's called Millards Reaction.
01:45There are many times.
01:47There are many times.
01:48There are many times.
01:52There are many times.
01:56Now, we are doing this.
02:00That's why we are doing the same thing.
02:01That's why we are doing the same thing.
02:04That's why we are doing sugar.
02:08In that period, we have protein and fat.
02:12We have protein and fat.
02:14That protein is also a carbohydrate.
02:18The carbohydrate is that we are doing the same thing.
02:20The sugar is for us.
02:21This is sugar.
02:22However, we have a lot of sugar molecules.
02:23The sugar value is not a big thing.
02:25It's about the same thing.
02:26We have a lot of protein and fat.
02:27This is the same thing.
02:28The value of protein and fat.
02:30because of the blood pressure.
02:33When you have glucose in the blood pressure,
02:36you can see protein in the blood pressure.
02:39This is the advanced glycation end product inside.
02:43This is our body.
02:46That's why we have a reaction.
02:49If you want to take a picture,
02:52I'm going to take a picture.
02:54You can take a picture once in a while.
02:55Don't make it a routine procedure.
02:57If you want to take a picture,
03:02you can take a picture.
03:05Practice healthy eating.
03:07That's what I'm saying.
03:09If you want to take a picture of healthy eating,
03:11if you want to take a picture,
03:14you can take a picture.
03:16Boiling, steaming.
03:18That's what you want to eat.
03:20If you want to eat,
03:22or you want to eat.
03:24Then it's a shallow fry.
03:26It's about 1.4.
03:27I want to eat at the top.
03:28I don't want to eat at the top.
03:30That's why we put it in a bowl.
03:32That's what we put in the bowl.
03:34If you want to eat at the bowl.
03:36That's not a problem.
03:37It's about to make a bit of a bit of a bowl.
03:40That's why I want to get a little bit of a temperature.
03:42It has a lot of reactions to this milliaards.
03:46Some of you have refined products like biscuits, bread, parotas, pasta, Chinese noodles.
03:53If you have a lot of food, a lot of food, a lot of food, a lot of food, a lot of food.
04:00This is a lot of food.
04:03We have a lot of food.
04:06Try nuts, try fruits.
04:09Try fruits and vegetables.
04:13If you have a lot of food, it will be a lot of antioxidants.
04:20We don't have any antioxidants in our body.
04:23We are very excited to have a lot of food.
04:28How to cook these deep-fried ingredients?
04:32When you look at deep-fried items in 3 minutes, you can see a reaction from ADGP, and you can see a reaction from ADGP.
04:50This reaction from our body is fast.
04:54Every time we reheat this, we will make a new window for a single time
05:00That is the first time we can do that
05:02That is the same way, the temperature is controlled by the temperature
05:08This is the second time we can do that
05:09Now, if you want to use the water to clean the water, you can wash it with the water
05:14You can wash it with the water, you can wash it with the water
05:18We don't need to go to the end of the day
05:23If you have a solution, you will have to go to the end of the day
05:28It's not a good thing
05:30Health is wealth
05:32That is the absolute message I have to convey
05:392 points in packet food
05:44Fructose corn syrup
05:47Malt Dextrin Extract
05:49These two things are artificial sweetness
05:53We can give them
05:55Even if you have 5-8, it's 130
05:59If you have 5-8, it's not a caloric value
06:03The glycemic index is 100
06:06It's 130
06:07Even if you have 5-8
06:09These two points are fructose corn syrup
06:12Stabilizers, preservatives
06:15Caloric value
06:16Caloric value
06:18Stabilizers
06:20Preservatives
06:22Microflora
06:24As you can see, it's a good thing
06:26It's a good thing
06:27What is the best?
06:29How do you know the Kelly?
06:30How do you know the light?
06:32How do you know the light of the current?
06:34The doctor is a good thing
06:35The quality of the fruit
06:37As you can see, it's a good thing
06:38If you know the light of the fruit
06:41If we use a fruit juice, we use the original fruits and juice.
06:49If there is a full artificial sweetness, it is very important.
06:57It is very important to have obesity.
06:59So, we have a fatty liver and we have a fatty liver.
07:03We have to eat all the ingredients in this soft drinks.
07:12Now, we have no production.
07:15We have no production.
07:17We have to use frequency.
07:19We have to use frequency.
07:21We have to use our own food for our living.
07:25We have to use this.
07:27If you have a good life, I would say that you have to take a good practice, meditation, yoga, relaxation, and you have to take a good practice.
07:37So, everyone is a good life, a good thing.
07:41I don't have to say that you have to take a good practice.
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