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  2. Bromelain - Wikipedia

    en.wikipedia.org/wiki/Bromelain

    Bromelain is an enzyme extract derived from the stems of pineapples, although it exists in all parts of the fresh plant and fruit. The extract has a history of folk medicine use. As a culinary ingredient, it may be used as a meat tenderizer .

  3. Nutritionists react to the red food dye ban: 'Took far too long'

    www.aol.com/nutritionists-react-red-food-dye...

    The FDA has banned red dye No. 3, as the synthetic additive is known to cause cancer. Nutritionists Ilana Muhlstein and Robin DeCicco discuss what this means for American health.

  4. Food dye bans are currently happening on a state and federal level. California has the strictest legislation around food dyes, having already banned red dye 3 from being sold in the state.

  5. What Foods and Products Have Red Dye No. 3, and Why Did ... - AOL

    www.aol.com/foods-products-red-dye-no-113000079.html

    “Artificial food dyes must be listed on the labels of packaged foods,” she says. “You can also limit your intake of red dye No. 3 and other synthetic dyes by choosing certified organic ...

  6. Bromelain (pharmacology) - Wikipedia

    en.wikipedia.org/wiki/Bromelain_(pharmacology)

    In the United States, anacaulase gel is indicated for eschar removal in adults with deep partial thickness and/or full thickness thermal burns. [2] [8]The medication is approved for burns of degrees IIb, i.e. deep partial skin thickness burns, to III, i.e. full thickness burns, and has been shown to significantly reduce the necessity of surgical debridement (15% versus 63% under standard ...

  7. Azorubine - Wikipedia

    en.wikipedia.org/wiki/Azorubine

    It was not used in food in the US. [4] [5] In the EU, azorubine is known as E number E122, and is authorized for use in certain foods and beverages, such as cheeses, dried fruit, and some alcoholic beverages, [6] and is permitted for use as an excipient in medications. [7]: 4 [8]: 16 There are no provisions for azorubine in the Codex Alimentarius.

  8. Consumers Still Seeing Red Over Food Coloring

    www.aol.com/2013/09/17/consumers-still-seeing...

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  9. Red cooking - Wikipedia

    en.wikipedia.org/wiki/Red_cooking

    Red cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown coloration to the prepared food. Red cooking is popular throughout most of northern, eastern, and southeastern China.