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From: mbr@aoa.UUCP (Mark Rosenthal)
Newsgroups: net.cooks
Subject: Re: nasty food ingredients
Message-ID: <321@aoa.UUCP>
Date: Fri, 11-Oct-85 19:53:05 EDT
Article-I.D.: aoa.321
Posted: Fri Oct 11 19:53:05 1985
Date-Received: Mon, 14-Oct-85 05:42:26 EDT
References: <279@weitek.UUCP> <24@calma.uucp> <159@aplvax.UUCP> <887@burl.UUCP> <2074@amdahl.UUCP> <490@ittvax.ATC.ITT.UUCP>
Reply-To: mbr@aoa.UUCP (Mark Rosenthal)
Organization: Adaptive Optics Assoc., Cambridge, Mass. USA
Lines: 19

In article <490@ittvax.ATC.ITT.UUCP> mls@ittvax.ATC.ITT.UUCP
(Michael Schneider) writes:
>Yes, it is possible to do away with all those chemicals, but...  First many
>chemicals have been used to provide colour when the food was preserved for many
>years (read over 1000).

I don't think I'd be too interested in food which was preserved for over
1000 years, no matter how good its color. :-)

	Mark of the Valley of Roses
	...!{decvax,linus,ima,ihnp4}!bbncca!aoa!mbr

P.S. - Explanation seen on an insurance form: "I'd been driving my car for
       32 years without an accident when I fell asleep behind the wheel and
       drove into a tree."  Talk about all-nighters!
-- 

	Mark of the Valley of Roses
	...!{decvax,linus,ima,ihnp4}!bbncca!aoa!mbr