The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients.
hope this help<3
Protozoa-
Cholera
Malaria
Amebic Dysentery
Fungi-
Ringworm
Athlete's foot
Histoplasmosis
Rickettsiae-
Typhus Fever
Rocky Mountain Spotted Fever
African Tick Bite Fever
Perseverance and persistence i hope this helps
The midpoint of your body's weight is in your abdomen
