maggiekb at May 5th, 2014 12:59 — #1
crenquis at May 6th, 2014 11:34 — #2
crenquis at May 6th, 2014 12:28 — #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 at May 10th, 2014 12:59 — #4
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