This is Part Two of a 3-Part Series on Modified Foods For Food Allergies.
Part One is about genetically modified peanuts.
Part Three is about modified eggs.
Can soy fermentation reduce allergic reactions?
Soy is one of the top eight foods that cause the most allergic responses in Americans.
According to the AAFA, 15 proteins in soy have been found to contribute to allergies. Remember that proteins are the allergic part of any food.
Yet, fermented soy foods are somewhat less...
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Dr. Sam Ahn, research fellow at Mount Sinai Medical Center in New York presented findings from a co-authored study about consumer attitudes... Read more »
This is Part One of a weekly, 3-Part Series on Modified Foods For Food Allergies. Part Two is about fermenting soy to reduce... Read more »
With new research supporting that a Mediterranean diet can help alleviate asthma and allergies in children and in adults, many people are... Read more »
Soy products have been a subject of regular discussion, and wide debate down through the years, and it seems that confusing claims about... Read more »
Revised in January of 2006, the Food Allergen Labeling and Consumer Protection Act of 2004 requirements take some of the guesswork out of label... Read more »
Food labels can help you compare the nutrient content of similar foods, as well as see how the food fits into your dietary eating habits. Food... Read more »
Spreads made from other nuts, such as cashews and almonds, offer a healthy, peanut-free alternative to a common food allergen, dietitians say. With... Read more »
Source: ADAM Encyclopedia
The soybean has been a part of the human diet for almost 5,000 years. Unlike most plant foods, the soybean is high in protein and is considered... Read more »
A food allergy occurs when the body mistakes a food item for a harmful substance, and the immune system creates antibodies to protect itself. Once... Read more »
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