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MaizeSuddenly all the salmon in the stores is marked "coloring added" -
there are no fresh or frozen salmon available without this coloring.
The employees have no idea what the coloring is derived from -- no
surprise -- But I suspect that this coloring might have always been
there, salmon looks the same as it always did. They just started
labeling their fish better. And I've been eating it -- and from time to
time have had reactions to something unknown. Whether the coloring is a
problem or not, I can't tell.
Does anyone have any information about this ingredient? Or a link or
website with more information than I've been able to obtain?
I love salmon -- and I credit my frequent salmon meals with helping to
decrease my cholesterol and triglyceride levels. I hate having to give
it up ---
Thanks in advance ---
Ruth
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