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@lorranalima782: Pra quem tem picos de glicose alta super indico esse vermelhinho #saude #diabetic #diabetestype1 #diabetestype2 #dm1

Lorrana Lima
Lorrana Lima
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Region: BR
Wednesday 15 October 2025 20:32:29 GMT
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Comments

sonia.carvalho556
Sonia Carvalho :
me manda o link por favor
2025-10-16 19:15:18
2
veraluciadecarvalho0
vera :
como faço pra ter esse remedinho
2025-10-15 21:08:50
3
mariadefatima10243
Maria De Fatima :
no MercadoLivre tem
2025-11-12 12:56:21
1
edinaldoanjos82
edinaldoanjos82 :
eu já consegui o meu falta só chegar
2025-11-04 02:58:13
0
anareginaassis5
anareginaassis5 :
me fala ai o nome ou e fraude
2025-10-16 12:47:38
0
tatianacosta769
tatianacosta769 :
fala logo aonde compra isso
2025-10-16 01:00:23
2
dulcineia.felicio
Dulcineia Felicio :
o nome e glico dose
2025-10-31 15:38:41
0
marcosflores7627
marcosflores7627 :
cadê o nome???
2025-10-16 23:27:47
2
esterrosa275
ester rosa275 :
O quê é isso onde encontro?
2025-10-16 13:46:58
1
ms.vanessasilva239
ms.vanessasilva239 :
min manda o link por favor
2025-10-16 17:37:49
2
fcogoncalvesjunior
Francisco Goncalves :
Me manda o link
2025-10-16 16:40:46
1
portuga.variedades
PORTUGA VARIEDADES :
oi me manda o de comprar minha glicose sempre 400/ 500
2025-10-16 21:56:50
2
fagner2612
user8831900000291 :
sou diabético
2025-10-17 13:09:46
2
finesgfv
Finesgfv :
Manda link
2025-10-16 13:30:27
2
james.dean9136
James Dean :
qual nome desse remédio aí
2025-10-16 10:59:01
2
michelemello764
🦋Michele mello❤️ :
eu tenho
2025-10-16 21:44:51
2
mariofeijooo
mariofeijooo :
Deve ser muito bom ela nao fala o nome do remédio e nem onde comprar ?
2025-10-17 02:00:14
1
antoniomf73
antonioMF73 :
me mande
2025-10-20 11:01:44
1
anamorena6880
Morena :
quero o link vc pode mandar
2025-10-16 16:33:08
1
matiasneves21
matiasneves21 :
Cai quem quer 😂😂
2025-10-18 03:24:20
0
paula.dantas72
Paula :
gente pelo amor de Deus se não aparece em nenhum local é óbvio que nem é autorizado pela Anvisa. se fosse autorizado todos achariam até pelo Google. não vende em nenhuma farmácia.
2025-10-26 03:27:01
0
azenildo.nunes0
Azenildo Nunes :
porque não fala o nome do remédio muita gente precisa
2025-10-17 01:02:29
1
rilisenebitencour
rilisenebitencour :
me manda o link
2025-10-17 00:44:59
1
izabelteixeira56
izabelteixeira56 :
se fosse verdade mandava o nome do remédio e do link
2025-10-18 16:38:06
1
anareginaassis5
anareginaassis5 :
como faço pra comprar
2025-10-16 15:53:26
2
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Do you wonder every time you look at me why it is so important to knead the dough? “Fight the dough” Think of gluten as the miraculous net that holds bread together; it helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture. Although bread begins with many of the same ingredients as cookies, pastries, cakes, and even shortbreads, it has a completely different consistency. Gluten makes bread airy and satisfyingly chewy—it’s hard to imagine enjoying a chewy cake or a bread that crumbles like a cookie. The more the dough is mixed, the more gluten is developed. This causes the dough to become elastic and stretchy, as can be seen in bread dough. The gluten is formed during kneading of the bread dough.  Kneading causes the gluten strands to get stronger and longer. However, if too much gluten is formed then the bread dough does not stretch so easily.  This will cause the bread to become tough and chewy.  Relaxing or resting the dough reduces the elasticity of the dough making it easier to roll out. Unlike bread dough, pastry dough is only mixed until all the ingredients are combined resulting in less gluten development.  However, if there is too little gluten in the pastry dough it will fall apart easily.
Do you wonder every time you look at me why it is so important to knead the dough? “Fight the dough” Think of gluten as the miraculous net that holds bread together; it helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture. Although bread begins with many of the same ingredients as cookies, pastries, cakes, and even shortbreads, it has a completely different consistency. Gluten makes bread airy and satisfyingly chewy—it’s hard to imagine enjoying a chewy cake or a bread that crumbles like a cookie. The more the dough is mixed, the more gluten is developed. This causes the dough to become elastic and stretchy, as can be seen in bread dough. The gluten is formed during kneading of the bread dough.  Kneading causes the gluten strands to get stronger and longer. However, if too much gluten is formed then the bread dough does not stretch so easily.  This will cause the bread to become tough and chewy.  Relaxing or resting the dough reduces the elasticity of the dough making it easier to roll out. Unlike bread dough, pastry dough is only mixed until all the ingredients are combined resulting in less gluten development.  However, if there is too little gluten in the pastry dough it will fall apart easily.

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