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Dear Sir or Madam,
Not all ultra-processed foods are created equal — a new report calls for smarter food policies that distinguish between harmful and genuinely healthy options. Meanwhile, a technology already widely used in the dairy industry could soon offer a fast and reliable way to verify whether milk truly belongs to the more digestible variety. At the same time, researchers have cracked the genetic code behind Stevia's sweetness, potentially paving the way for better-tasting natural sweeteners.
Your yumda.com team |
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