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Date: | Sun, 23 Mar 1997 15:07:45 -0700 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi all, thanks for all the information and support! Just a few questions.
***I've heard that leavening and yeast are suspect. Why, and how can I find
out if they're safe?
***What about caramel color? I'm a Coca-Cola junkie and this is a big
ingredient. I've heard that it may not be safe but I don't know why
or if this is true for all caramel colorings or only some.
***Can anyone tell me in laymans terms about maltodextrins, mono- and
diglycerides, vegetable gum and vegetable shortening, and
methylcellulose? Is everything with "vegetable" and "cellulose"
suspect?
***Tax exemptions in the US?
Thank you all again, I'm a newly diagnosed person and this is a steep
learning curve.
--Stephanie (Colorado)
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