yuri nesterov, nikolai krysanov, vasily yurov, channel one. and is it possible, for example? not to exchange for a discount, but for real money, maybe this? i don’t know, but i know for sure that scammers are actively taking advantage of the fact that we have these cards, who are they? the number is unfamiliar, i think it’s a scammer again, it will be something like this. hello, he's calling you a bank manager, a clinic employee, a tax representative, a local police officer, is actually a fraudster in order to deceive you. here is a new scam scheme. now thieves have begun to pose as employees of stores, such as those that have bonus cards for their regular customers. the scammer tells us that we are running a unique promotion. the store gives customers the opportunity to collect bonuses in cash, and they can do this right now. you only need to say the full plastic card details and monetized bonuses. they will immediately transfer money to it, don’t even think about doing this, it’s a scammer talking to you, not a single store will monetize bon

peel off and are stored on an ice cushion, you can take it, ksenia loginova , nikita kulakov, vasily yurovgroups of the nizhny novgorod region show how they had fun at the beginning of the 20th century, in the villages, for children, a verteb theater, a birth story christ and the evil king herod are stabbed for everyone, young and old. ancient songs and playful threats in a modern way, whoever doesn’t give us a pie, we’ll take away the cows for i’ll give it to you, whoever doesn’t give us a loaf, we’ll turn off wi-fi, here’s the brightest moment, the departure of the mummers’ boat, considering masks is a separate form of entertainment, that the person who put on the mask, he even had to speak in a different voice, you could come up and say everything you want to your comrade, express grievances or something else, the most important thing... so that you would not be recognized, this time about grievances and not remembered there’s no time for them, where better to sing and have fun, christmas in everyone’s yards, such holidays all over the country, in veliky novgorod they will remember the

nikolay leznikov, mikhail chetyryakov, vasily yurov, vladimir popov, channel one.ir? ideally, it should be unrestored. milk , it has not been separated, that is, no cream has been skimmed from it, it is called whole, the most delicious kefir is obtained, it is prepared quickly, a starter is added to the warm milk, the starter is a mixture of lactic acid bacteria, milk yeast or kefir grains. the useful concentration of these bacteria is 10 to the seventh power according to gost, we read on the packaging. and accordingly, at the end we get a product that contains all the beneficial properties. milk, but at the same time it has additional properties, for example, there is no lactose, because it is already broken down by lactic acid bacteria and yeast, and we also receive an additional complex of probiotics, they help in the fight against intestinal infections and thereby strengthen the immune system, and also kefir relaxes and calms due to its tryptophan content. this amino acid is involved in the synthesis of sleep hormones, melatonin. and serotonin, fermented kefir

natalia lyubchenko, mikhail chetveryakov, vasily yurov and dmitry gordienko - channel one.the polar circle, see polar bears, life definitely does not end with our daily activities that each of us has. mackerel, how much smoked is in this word, aroma. appetizing, tasty for winter - that's what distinguishes hot- smoked fish from cold-smoked fish, and how to find the freshest, most delicious fish on the counter, we 'll figure it out right now. hot and cold smoked mackerel. what's the difference? at a fish factory in the krasnodar region, 4 tons of mackerel are smoked per week. good fatty raw materials have just arrived, just like this here is fish, of course, it is very valuable on our shelves. before smoking, the fish are salted, for the cold method there is more salt - 5-7%, for the hot method - only 1.5-2%. cold smoking due to salting achieves culinary readiness due to the salt content, hot smoking due to boiling and temperature. after salting, the mackerel is dried and then sent to be smoked using salchow wood chips. temperature for cold smoking is 30°, for hot smoking 80