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William Atkins
Sunday, 29 July 2007 18:51
North Carolina Agricultural and Technical State University (North Carolina A&T) researchers, at Greensboro, North Carolina, including lead researcher Dr. Mohamed Ahmedna of its Food Sciences department, discovered an enzyme that counters the allergens in peanuts. The researchers have since developed a procedure to remove the dangerous allergens from peanuts.
Although the agricultural researchers have developed the allergen-free peanut, they still are in the process of testing its effectiveness on human subjects. Early testing on human serum from allergic people is showing promise in being able to control severe allergy reactions in people.
Three proteins in the peanut produce the allergy symptoms in people. The peanut allergy is different from allergies of other types of nuts. Eating peanuts causes an over-reaction of a person’s immune system, which can cause serious problems.
About 1.5% of the U.S. population, around 3 to 4.5 million people, is estimated to have peanut allergies that range from mild itchiness and irritation in the mouth, low blood pressure, hives, swelling of the face, neck, throat, and lips, to even inflammation of the brain and ultimately death.
Medical estimates show that between 100 and 150 people die each year in the United States from peanut allergy reactions. Children seem to be especially susceptible to peanut allergies.
Added to the good news is the belief by the researchers that the procedure does not change the taste of the peanut. Once the process is perfected, the U.S. Food and Drug Administration (FDA) will need to approve the new peanut derivative.
People allergic to peanuts should continue to avoid peanuts because the process to de-activate the allergens in peanuts, according to the North Carolina A&T researchers, is still a few years away.
More information on Ahmedna's process is found at: http://www.eurekalert.org/pub_releases/2007-07/ncas-naf072307.php.
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