Less Allergies If The Products Contain Milk, Cooked

Need one more reason to eat muffins, panna cotta, waffels and cookies? The new scientific study conducted at the Institute of Food Allergies of the Mount Sinai School of Medicine, directs us to think that these mouth-watering food can also have an active role in building tolerance towards dairy food in subjects with allergies to milk and overt derivatives.

For five years, the research staff of this institute has studied the safety of foods containing cooked milk in 88 children aged between 2 and 17 years diagnosed with allergic to milk. It was expected that the high temperatures of cooking the milk, during the preparation of these products, they disrupt the protein matrix and would make it more tolerable.

Not only does this thesis has been confirmed, but when he tried to put these guys in the diet of raw milk or products containing dairy products (low-fat milk, yogurt, ice cream …), the researchers saw that about 47% of people you had an allergic reaction. “Although we need to continue our search to find the best application of this evidence,” said Dr. Nowak, a director of the institute, “these data are extremely encouraging and show that there is a way to cure concrete food allergies. ”