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Likewise, blanching of fresh leeks, cauliflower, and green beans or frozen and thawed ones gave rise to folate losses of 28% or 85%, 10% or 65%, and 21% or 79%, resp., owing to leakage into the liquid during blanching 394

Monitoring improvements and determining long-term effectiveness During the recovery period, patients should closely monitor any changes in their symptoms or overall hand function

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