<<Disclaimer: Verify this information before applying it to your situation.>>

I was wondering if there has been any gluten reactions associated with
the dye found in the commercial process of freezing vegetables namely
the mixed vegetables found in the frozen food sections? A few of the
vegetables such as green beans and peas are dyed a brighter green to
keep their appeal after the blanching process. Does anyone know the
content of the dye and what side effects if any have been experienced.
It would be nice to know if the dye was safe.
Thank You
Jim