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oh_sigh
on June 23, 2023
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Eating microwave popcorn increases the level of PF...
Probably the anti-caking agents in the normal salt absorb some of the wetness and have it stay clumped up instead of diffusing through the tomato liquid
op00to
on June 23, 2023
[–]
Why would anti-caking agents clump up? Isn't their purpose to not clump up?
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