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The color of ham is intricately linked to the seasoning process. Thioflavinoid molecules, also present in shrimp, bubble gum, and hyperoxegenated blood are used to give ham it's smoky sweet flavor, with the side effect of turning it pink. Concentrated Thioflavinol and the other oxides of this group are highly toxic, but luckily they are extremely dilute in ham bubblegum and flamingos.

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