McGill University researchers found that treating peanuts with cold plasma — an ionized gas that alters protein structure — for just 25 minutes reduces allergic immune response by nearly 70%. The method preserves taste and nutrition and could be extended to eggs, hazelnuts, and other common allergens, opening the door to a wider range of safer foods.
(c) Iulian Sandu

25-minute treatment cuts peanut allergy risk by nearly 70 percent

NEW FOOD MAGAZINE

McGill University researchers found that treating peanuts with cold plasma — an ionized gas that alters protein structure — for just 25 minutes reduces allergic immune response by nearly 70%. The method preserves taste and nutrition and could be extended to eggs, hazelnuts, and other common allergens, opening the door to a wider range of safer foods.

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McGill University researchers found that treating peanuts with cold plasma — an ionized gas that alters protein structure — for just 25 minutes reduces allergic immune response by nearly 70%. The method preserves taste and nutrition and could be extended to eggs, hazelnuts, and other common allergens, opening the door to a wider range of safer foods.
25-minute treatment cuts peanut allergy risk by nearly 70 percent
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