Thomas Blomseth tracked his sneezes for five years, over 60,000 of them, and may have ended his pollen allergy
"In a stunningly short slice of history, we’ve gone from food allergies being met with ignorance or indifference in the restaurant world to their domination of the discussion between server and diner, starting with the greeting and continuing all the way to dessert. ... After witnessing enough diners who make a big fuss about how their bodies can’t tolerate gluten and then proceed to order a beer or dig into their date’s brownie dessert, fatigued chefs and managers are beginning to adopt a less accommodating approach. But the people who may ultimately pay the price for this pushback won’t be the “free-from” fabulists. They’ll be those with serious conditions."
For years, the American Academy of Pediatrics recommended avoiding feeding peanut products to very young children to minimize the risks of developing a severe peanut allergy. Turns out that might not have been good advice. A study recently published in the New England Journal of Medicine suggests early exposure to peanuts is a better strategy. And while you're at it, don't worry about sanitizing everything in the dishwasher; hand-washing dishes is also associated with fewer allergies.
Despite the cries of "Save the Mimolette!", the FDA has decided to ban the sale of the French cheese Mimolette over mites used in the rind. [more inside]
What does a nine-year-old girl in Menlo Park, California have in common with a Russian Mystic, an Indian Emperor, a mythic legion of girl assassins, and an enemy of the Roman Republic? Mithridatism: Immunity through the measured ingestion of poison.
As if ticks weren't awful/awesome enough already, the Lone Star Tick (Amblyomma americanum) has been shown to transmit an allergy to meat in humans. [more inside]
We've talked about using neti pots in the past. From Louisiana comes this cautionary instruction on proper technique!
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.
The all-new sneeze-free cat this week joins a distinguished roster of altered organisms, such as glowing green pigs and bunnies, ampicillin-resistant maize and tomato, and even a potato with a bacterial pesticide spliced in. And don't forget OraGenics, the company that wants to infect your teeth with bacteria that won't cause decay - and will crowd out the ones that do. Brave New World, indeed. What's next?
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)