Israeli scientists have managed to neutralise a sesame protein that causes food allergies.
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Scientists from the Technion Israel Institute of Technology in Haifa, Israel, used high-frequency sound waves to pulverise sesame seed molecules. After identifying the allergenic part of the protein, scientists targeted it with extremely high frequencies over very short periods. In 95% of cases, the allergic qualities were completely neutralised.
Sesame allergies are common in Israel and consumption of sesame seeds in its various forms – a popular staple – is high, starting with six-month-old infants. The Technion researchers believe that the same process could work on other foods that cause allergic reactions.
