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

Un tratamiento de 25 minutos reduce el riesgo de alergia al maní en casi un 70%

NEW FOOD MAGAZINE

Investigadores de la Universidad McGill, en Canadá, descubrieron que tratar el maní con plasma frío — un gas ionizado que altera la estructura de las proteínas — reduce la respuesta inmune alérgica en casi un 70% en solo 25 minutos. El método conserva el sabor y los nutrientes, y podría aplicarse también a huevos, avellanas y otros alérgenos comunes.

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