Peanut Fermentation May Reduce Reactions
A method of processing peanuts for use in cookies, snacks and other products may help reduce allergic reactions, according to a study presented at an American Society for Microbiology meeting in Atlanta.
Biologist Jianmei Yu and colleagues at North Carolina Agricultural and Technical State University in Greensboro identified a special fermentation process that reduced the amount of allergenic substances by as much as 70% without affecting the taste. About 1.5 million Americans have a severe allergy to peanuts, according to the American Academy of Allergy Asthma & Immunology.
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