So there’s a salt in a lot of canned diced tomatoes (not all) that’s used as a preservative that some people can be sensitive to. It helps keep the tomatoes firm while canned. (I worked briefly in a tomato cannery). IIRC it’s one of the sodium citrates, but I can’t remember which right now.
2 points
Really? I never knew that. I wonder if that’s what I’m actually allergic to
if you can have whole peeled tomatoes from the can but not the diced, that could be it. the salt set off my pancreas when my gut was going through a sensitive decade.
1 point