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?
This topic was automatically closed after 5 days. New replies are no longer allowed.
