<<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