Linear B is a fascinating writing system that was used to write the Mycenaean Greek language. We don't know exactly how old it is, but it seems to have developed about 3,500 years ago. Scholars named it called Linear B because there's also an older version of it, which they call Linear A. Linguists still can't figure out how to read Linear A, and it's one of the great mysteries of classical studies.
Many fast food restaurants have healthy choices on their menu. Salads with low calorie/ low fat dressings. Lean proteins like grilled chicken are also a good choice. A balanced diet is part of a healthy eating pattern, so eating fast food in moderation is a good choice.
Explanation:
Her nervous system doesn't allow her a quick response to pain however she can a will feel the pain in the long term.
It would be C.
A would not be it because even if you have better roadways they may not help reduce the speed and instead increase it because the teen may like the smooth feeling.
B would not be it because the driver is under the influence. This usually can put the idea of going really fast in the driver's mind because "who would stop them?" and "what's the worst that could happen?"
D would not be it because the teenager may want to compete with the other driver to become victorious which would include in them speeding up.
Your body is essentially expending less energy digesting cooked food than raw food, because the process of adding heat to your food has done some of the work for you. Think about eating something like celery. When you eat raw celery, it is very fibrous and hard break down without a lot of chewing. Now, when you eat cooked celery in something like soup, the same celery stalk require less work to be digested. This is because the soup-making process has broken down a lot of that fibrous material that required you to chew so much when the celery was raw. Other foods are known to have a lot of natural digestive enzymes within them. By cooking these foods, you are denaturing these enzymes and losing the inherent digestive properties of the food itself.
