N.C. A&T food scientist develops process for allergen-free peanuts.An agricultural researcher at North Carolina Agricultural and Technical State University has developed a simple process to make allergen-free peanuts. The new process – believed to be a first for food science – could provide relief to millions of peanut allergy sufferers, and be an enormous boon to the entire peanut industry.The inventor, Dr. Mohamed Ahmedna, is optimizing the process further to remove allergens from other foods.
posted by billysumday
on Jul 30, 2007 -
Many common food plants contain noxious and toxic antinutrients designed to ward off predators, including humans. Tomatoes and Potatoes for example contain Glycoalkaloids which cause a Depressed central nervous system; kidney inflammation; carcinogenic; birth defects; reduced iron uptake. Can Genetically Engineered strains increase these naturally occuring antinutrients and toxins? (more inside)
posted by stbalbach
on Nov 8, 2003 -