Hypoallergenic peanuts

French scientists have found a way to eliminate the risk of allergy of peanuts.

Swollen face, rash, nausea, dizziness, asthma attack . Those with peanut allergies are obsessed with almost immediate consequences if they miss 'sipping' this very attractive dish. Peanuts are one of the most common allergens and cause the most serious reactions but have a relatively high 'frequency' in Vietnamese cuisine. The topic of the research group led by Professor (Prof.) Annick Barre of Paul-Sabatier University (Toulouse, France) opened up hope for peanut allergy customers.

In the future, peanuts may no longer be the obsession of allergies

According to Le Figaro newspaper, the allergenic protein structure of this type of grain has been identified for a long time, but disabling it is difficult. GS Barre's team has found an effective method after 3 years of research. Peanut seeds are treated in high temperature and high pressure conditions to break the thick protective film. Next, scientists use a number of special bacteria commonly used in food processing technology (such as yogurt) to help 'chop' and cause allergy-causing proteins to lose their ability to function.

However, after being treated according to the method of Barre group, the allergen-free product is only in powder form and can only be used as peanut butter or to be added as a supplement. Scientists are looking for ways to restore raw peanuts to other foods. If successful, Professor Barre said it would be based on that to expand research into other allergenic foods like sesame, cashew nuts, walnuts .

This method now eliminates 95% of peanut allergens. Prof. Barre said that in the near future, 100% results will be achieved. So far, this is the first team to find a way to safely neutralize the peanut allergy of a peanut. Some American scientists had previously tried to consider the genetics of peanuts but failed.