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Cooked food contains carcinogens in the form of reactive oxygen species. This is related more to the heat its cooked at than the type of cookware used. Carcinogen exposure in the heating of biological material is an interesting subject. Carcinogens can be classified in 2 categories (1): Genotoxic carcinogens (Reactive Oxygen Species/ROS) Non-genotoxic ...


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Teflon is a polymer of perfluorooctanoic acid (PFOA) and related compounds. PFOA is thought to be a carcinogen. I think there's an urban legend that if you really heat teflon up or burn it (it doesn't burn as flouroxides are not stable in air) that you might get some of the constituent chemicals out into the air. Once the flourocarbons are polymerized ...


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Is consumption of blood more "dangerous" compared to meat? Actually yes, a simple high dose of blood is enough to kill. The cause is, though it is most important thing to live when flowing the vessel, it's highly toxic when consumed. There are high chances of getting haemochromatosis or Iron overload. Source and More on this: ...


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Fungi cannot develop resistance that quickly. Potassium permanganate is only used to clean wounds. Therefore, the reimmerging of the fungus may be because it wasn't killed in the first place. I suggest antifungal cream should be used generously to kill the roots of the fungus in his hands/feet.


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According to this link from Purdue, the seed of the answer is this: The herbicide is used to kill broadleaf weeds, which are dicots, while monocot grasses, such as sorghum and corn, are more resistant. That's because grasses inactivate 2,4-D inside the plant, while broadleaf dicots do not. But on the other hand, Song 2014 has this to say about 2,4-D: ...



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