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Those with life-threatening allergies to peanuts might be able to rest easy soon, if recent research proves out.
A release from North Carolina Agricultural and Technical State University says researcher Mohamed Ahmedna has developed whole, roasted peanuts in which the allergen is completely inactivated.
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 university paper does not explain the process at all, but says it is looking for ways to commercialize it.
