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<div style="padding:10px;width:600px;font-family:Arial;font-size:18px;text-align:left;"><a href="http://biocalsupport.click/FIq_sSxUn47auUXXsm2WCVN07MUe4g4LWjCLsw4zkpDkEFfoZA"><img src="http://biocalsupport.click/7e0699ed2495b41fb1.jpg" /><img height
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Managing type 2 Diabetes can be painful when you"re forced to swallow a pill with every meal.<br />
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Thankfully we have some fantastic news for you. We have found a natural option, or even better, a spice that you can add when cooking which has a similar effect to Metformin!<br />
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<b>But before we tell you what it is, here"s why you need to have a serious conversation with your doctor…</b><br />
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Did you know that Metformin comes from an herb called "French Lilac", grown in north-western California? French Lilac is native to the Middle East and contains a powerful compound called Guanidine which lowers your blood sugar!<br />
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Unfortunately, most pharmacies won"t tell you that the synthetic form of this substance has multiple harmful side effects that can cause problems such as heartburn, stomach cramps, bloating, nausea, constipation, and diarrhea.<br />
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<b>Metformin has also been identified recently as a cause of cancer due to the presence of a carcinogen!</b><br />
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If that hasn"t convinced you yet, then you should know Metformin may also lead to lactic acidosis, anemia, and hypoglycemia. These are all serious side effects that have already shortened the lives of thousands!<br />
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Find a better herb that you can take to lower your blood sugar and lose weight inside the brand new <a href="http://biocalsupport.click/S5JZrdzYLJpyou4qyYTu5bdrYYJxmQnYEYDwDCvOC2Qh9ObgVg" http:="" microsoft.com="" rel="sponsored" target="_blank"><b>&
quot;Herbs for Health"</b></a> guide by The Home Prepper.<br />
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You will learn a powerful herbal home remedy to help reverse insulin resistance and speed up your metabolism. Just add a little of this spice to your dinner recipes starting today!<br />
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<p style="color:#FFFFFF; font-size:10px;">lly fermented to develop the flavor, then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be proce
ssed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate, or, with the addition of milk, can
be made into milk chocolate. Making milk chocolate with cocoa butter and without cocoa solids produces white chocolate.</p>
<p style="color:#FFFFFF; font-size:10px;">Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including ice creams, cakes, mousse, and cookies. Many candies a
re filled with or coated with sweetened chocolate. Chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, and coins) are tra
ditional on certain Western holidays, including Christmas, Easter, Valentine's Day, and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk, hot chocolate and chocolate liqueur. The cacao tree was first used as a so
urce for food in what is today Ecuador at least 5,300 years ago. Mesoamerican civilizations widely consumed cacao beverages, and in the 16th century, one of these beverages, chocolate, was introduced to Europe. Until the 19th century, chocolate was a
drink consumed by societal elite. After then, technological and cocoa production changes led to chocolate becoming a solid, mass-consumed food. In the 21st century, cocoa beans for most chocolate are produced in West African countries, particularly
Ivory Coast and Ghana, which contribute about 60% of the world's cocoa supply. The presence of child labor, particularly child slavery and trafficking, in cocoa bean production in these countries has received significant me</p>
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Understanding the Origins of Metformin and Exploring Natural Alternatives
http://biocalsupport.click/S5JZrdzYLJpyou4qyYTu5bdrYYJxmQnYEYDwDCvOC2Qh9ObgVg
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lly fermented to develop the flavor, then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa
solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate, or, with the addition of milk, can be made into milk chocolate. Making milk
chocolate with cocoa butter and without cocoa solids produces white chocolate.
Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including ice creams, cakes, mousse, and cookies. Many candies are filled with or coated with sweetened ch
ocolate. Chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, and coins) are traditional on certain Western holidays, incl
uding Christmas, Easter, Valentine's Day, and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk, hot chocolate and chocolate liqueur.
The cacao tree was first used as a source for food in what is today Ecuador at least 5,300 years ago. Mesoamerican civilizations widely consumed cacao beverages, and in the 16th century, one of these beverages, chocolate, was introduced to Europe. Un
til the 19th century, chocolate was a drink consumed by societal elite. After then, technological and cocoa production changes led to chocolate becoming a solid, mass-consumed food. In the 21st century, cocoa beans for most chocolate are produced in
West African countries, particularly Ivory Coast and Ghana, which contribute about 60% of the world's cocoa supply. The presence of child labor, particularly child slavery and trafficking, in cocoa bean production in these countries has received sign
ificant me
