The influence of some common food additives on the stability of cryptoflavin ,and the resistance of cryptoflavin to heat ,light,oxidation and reduction were investigated.
Basically, back in the mid-20th century, the FDA decided that food additives should be tested, although they could be exempted from review if experts already agreed that the substance was safe.
During that time, the men would eat every meal togetherand the meal, the food, would be cooked by a special cook, a special chef who would add different amounts of these food additives to the meal.