This is Part One of a weekly, 3-Part Series on Modified Foods For Food Allergies.
Part Two is about fermenting soy to reduce allergens.
Part Three is about modifying eggs to reduce allergic reactions.
Would you eat a peanut stripped of all that makes it a peanut - including the proteins that could cause a deadly allergic... Read more
When people think of deadly food allergic reactions, nuts often spring to mind as the most obvious culprit. However, milk is quickly becoming an equally deadly food allergy threat. At the American Academy of Allergy Asthma & Immunology (AAAAI) conference in Philadelphia, Dr. Philippe Eigenmann of Geneva, Switzerland presented a very... Read more
I attended a session at the American Academy of Allergy Asthma & Immunology conference in Philadelphia about food allergy and anaphylaxis led by the highly esteemed Dr. F. Estelle Simons of the University of Manitoba and the former president of the AAAAI. Her portion of the seminar focused on epinephrine as the cornerstone of treatment... Read more
I have allergies to salmon, but as a child I ate other kinds of fish like flounder and cod without allergic reactions. As an adult I avoid all kinds of fish. But according to a study presented by Dr. Sami Bahna of Lousiana State University at the American Academy of Allergy Asthma & Immunology (AAAAI) conference, my total avoidance of all... Read more
Have you been having reactions to your prescribed medications and you can't figure out why? Do you have food allergies to any of the most common 8 allergens as outlined by the FDA: Milk, eggs, peanuts, tree nuts (such as almonds, cashews and walnuts), fish (such as bass, cod and flounder), shellfish (such as crab, lobster and shrimp), soy... Read more
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