maggiekb — 2014-05-05T12:59:13-04:00 — #1
crenquis — 2014-05-06T11:34:21-04:00 — #2
crenquis — 2014-05-06T12:28:19-04:00 — #3
From the description of what is going on, it sounds like the cranberry polyphenols are just "inactivating" a certain percentage of the peanut flour, so one gets a smaller allergic reaction. It's an interesting idea, but if they are looking for a tempered reaction for oral immunotherapy purposes, wouldn't just using a smaller dose of the allergen work as well?
maggiekb — 2014-05-10T12:59:14-04:00 — #4
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