Soy allergies may become a serious cause of annoyance. But we are enough grateful to the research works done by University of Illinois.
Researchers at the University of Illinois and the researchers at the Instituto de Fermentation’s Industriales in Madrid, jointly found some ways to reduce the potential allergic reactions
Overcoming Soy Allergy
By fermenting the soy, the allergic reactions can be decreased and the number of essential amino acids can be increased.
According to the research study, the nutritious and hypoallergenic (free from allergens) soy products can be developed. This can be done be fermenting the soy before processing it. During fermentation, the proteins in the soy are naturally broken down into little pieces. These tiny pieces can not be identified by the antibodies those cause the allergic reactions.
The researches claimed that there next step would be to maximize the condition required for the fermentation, so that the zero-tolerance allergens can be produced.
Why Overcoming Soy Allergy Is Important?
Since soy is a good source of high-quality proteins, B vitamins, oil, essential fatty acids and fibers, so it is really important to look for the way for getting rid of soy allergies. Especially for most of the vegetarians soy is the only option for absolute protein intake.
Apart from that soy also has the capability to prevent some of the chronic diseases like some cancers, osteoporosis, heart diseases and diabetes.
Currently Soy allergies have affected only 0.5% of the entire population. Since soy products are used in several kinds of foods, so a proper way to remove the allergens is urgently required. It is said that after the fermentation process, soy products can be safely eaten.
