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A small percentage of humans can suffer allergy-like reactions to certain varieties of ripened cheese due to histamine, a byproduct of the prolonged fermentation process. A researcher is studying bacterial strains that could reduce histamine, allowing susceptible diners to enjoy the cheese without unpleasant side effects.
Original Article: Certain microbes may reduce allergy-like reactions in many peopleNEXT ARTICLE
The term allergy is used to describe a response, within the body, to a substance, which is not necessarily harmful in itself, but results in an immune response and a reaction that causes symptoms and disease in a predisposed person, which in turn can cau...