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Allergies keep three million Americans from eating classic American foods, peanuts or peanut butter. Now University of Florida researchers are using the proteins inside the nuts themselves to help create hypoallergenic peanuts.
Wade Yang/UF Assistant Professor, Food and Sciences: “Peanuts, a lot of people love, including myself, love peanuts and if we can have this technology move one step, a lot of people who are allergic to the peanut may be able to enjoy this product.”
Researchers are using pulse ultra-violet light to isolate and deactivate the allergens in peanuts. In laboratory tests, the process reduced the allergens in peanuts dramatically.
Wade Yang/UF Assistant Professor, Food and Sciences: “In a number, the percentage of reduction could amount to 80% or 90%. In some cases, it’s a complete reduction.”
Researchers are still working on perfecting this technique. But if all goes well, peanut allergies may not be so dangerous in the future.