date:May 22, 2014
In a step toward reducing the risk associated with peanut products, a team of scientists from North Carolina State Universitys Plants for Human Health Institute has developed a food ingredient from peanut flour and cranberry extracts, among other plants, that they say has the potential to lessen the life-threatening allergic reactions brought on by peanut consumption.
Such a product might one day help people with allergies to develop a tolerance for peanuts, according to Dr. Mary Ann Lila, a le