Date:   8/30/2006 5:57:54 PM ( 19 y ago)
Hits:   1,311
URL:   https://www.curezone.org/forums/fm.asp?i=726523

Could be anything based upon what is in the food to begin with or how it is cooked\processed. I have tasted fish, and salads like this and know from experience in the restaurant business that many of chemicals, flavors, colors, Mono-Sodium-Glutamat (Natrium Glutamat) and produce bleaching agents to name a few, are used in food preparation in many establishments.

grz
 

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