Question:
In article <35bcba96.80279…@news.easynet.co.uk>, jral…@easynet.co.uk (J Ralph Blanchfield) wrote: >Hello "Demon UK" and Everyone, >Scientists at >University of Nebraska (probably the world’s number one centre for >scientific research on food allergens) applied a standard test (see >below) and found that the experimental modified soya contained a known >proteinaceous allergen from Brazil nuts (Nordlee et al, 1995).
There is no such thing as a standard test which is one hundred percent accurate. >The >company concerned (Pioneer Hi-Bred) reported these findings publicly >and discontinued the Brazil nut/soybean research programme.
Which is to their credit. >This represents a straightforward case of preventing the introduction >of a known allergen.
I don’t see any prevention here. The company displayed an unusual sensitivity; a person might suspect they are ripe for a takeover. >The testing of genetically modified products for >suspected allergens is done by an IgE test with serum from sensitive >individuals [e.g. Herian et al (1990)].
I repeat that there is no such thing as a one hundred percent accurate test. >However, there is also a need to test products where genes have been >inserted, copied from sources not known to be allergenic.
Wrong. There is a need not to insert and copy foreign genes into foods. There is no such thing as an accurate allergy test, and who knows what non-IgE sensitivities may turn up years later. When we go to the store we need to be sure that we are not getting a rice that is "improved" with maize and fruit fly genes. Otherwise the only way we (food allergy sufferers) are going to survive is by a massive rejection of all commercially grown food. We already have to reject nearly all processed food. >Astwood et >al (1996) have developed a method. Stability of a protein or protein >fragments to digestion in simulated gastric fluid (SGF) is used to >assess the potential allergenicity of a protein.
This sounds even less credible than the IgE blood tests in terms of its potential accuracy. You are looking for a cheap, simple and reliable test so that you can modify our food with impunity. As I think I mentioned before, there isn’t one… …mcbob
Response:
Hello "Demon UK" and Everyone, On Thu, 23 Jul 1998 12:11:23 +0100, "Demon UK" <c…@crazygirls.demon.co.uk> wrote:
—–snip—– >Another writer suggested the following reason (though he didn’t know this >for a fact):- >the problem people are experiencing with soy is due to the genetic >engineering projects which combined soy with certain nuts, i believe, in >order to make it more pest-resistant? so, if one uses pure soy, one is >normally fine… those reactions sound like nut allergy reactions…
Oh, no! Not again! Not surprising that "he did not know this for a fact". It is nor a fact, but an assiduously peddled urban myth. No soya "combined with certain nuts" has ever been put on the market anywhere. The story, which gets repeated on the Internet over and over again, relates back to an experimental research programme in 1994-95 to modify soya (not the highly-publicised "roundup-ready" modification) with a copy of a gene from Brazil nut. Scientists at University of Nebraska (probably the world’s number one centre for scientific research on food allergens) applied a standard test (see below) and found that the experimental modified soya contained a known proteinaceous allergen from Brazil nuts (Nordlee et al, 1995). The company concerned (Pioneer Hi-Bred) reported these findings publicly and discontinued the Brazil nut/soybean research programme. This represents a straightforward case of preventing the introduction of a known allergen. The testing of genetically modified products for suspected allergens is done by an IgE test with serum from sensitive individuals [e.g. Herian et al (1990)]. However, there is also a need to test products where genes have been inserted, copied from sources not known to be allergenic. Astwood et al (1996) have developed a method. Stability of a protein or protein fragments to digestion in simulated gastric fluid (SGF) is used to assess the potential allergenicity of a protein. References ~~~~~~~~~ Astwood J D et al (1996) Nature Biotechnology, 14, 1269-1273. Nordlee J A et al (1995) "Identification of Brazil-nut allergen in transgenic soybeans", New England Journal of Medicine, 334, 688-692. Herian A M et al (1990) "Identification of soybean allergens by immunoblotting in sera from soy-allergic adults", Int. Arch. Allergy Appl. Immunol., 92, 193-198. Regards Ralph ****************************************************************** J Ralph Blanchfield, MBE Food Science, Food Technology & Food Law Consultant Chair, IFST External Affairs Web Editor, Institute of Food Science & Technology IFST Web address <http://www.easynet.co.uk/ifst/> e-mail: <jral…@easynet.co.uk> ICQ# 6254687. ICQ Web page <wwp.mirabilis.com/6254687> ******************************************************************
Response:
Hello Everyone, First, my apologies to those who want only serious information and discussion on allergies here, and may not really be interested in this sort of debate; but this is my final word in regard to the unpleasant McCharles. On Mon, 27 Jul 1998 20:53:36 -0700, mc…@well.com (Robert McCharles) wrote a self-discrediting posting, including, in reply to my >>"Out of nowhere", Robert? Hardly. >I didn’t say this.
Well, let us see whether he is truthful or lying. Responding to Ralph, Robert McCharles wrote on Sunday, 26 July 05.14 >>>I’ve been posting here off and on for months about the poor reliability >>>of allergy tests. You come out of nowhere and start offering >>>longwinded papers
Responding to Robert McCharles, Ralph wrote on Mon, 27 July 23.06 >>"Out of nowhere", Robert? Hardly.
Responding to Ralph, Robert McCharles wrote on Tuesday, 28 July 04.53 >>"Out of nowhere", Robert? Hardly. >I didn’t say this.
Condemned and discredited out of his own mouth. Would any readers buy a used car from such a person? His pathetic lie is on a par with the general tenor of his illogical and unprincipled posting. And he claims to be a member of a respected profession! Ratrional discussion with him appears impossible; he is clearly only spoiling for a fight and doesn’t care what he says to provoke it. But it "takes two to tango" and I shall not engage in any further interchange with him. I am entirely content to invite any subscribers who are interested in the matters at issue to re-read my actual posts of 27 July and his of 28 July and judge for themselves. He may, of course, bluster on, unchallenged, but I think subscribers here will now give little or no credence to what he says. Regards to all except McCharles (who has forfeited any regard). Ralph ****************************************************************** J Ralph Blanchfield, MBE Food Science, Food Technology & Food Law Consultant Chair, IFST External Affairs Web Editor, Institute of Food Science & Technology IFST Web address <http://www.easynet.co.uk/ifst/> e-mail: <jral…@easynet.co.uk> ICQ# 6254687. ICQ Web page <wwp.mirabilis.com/6254687> ******************************************************************
Response:
I’ve checked with all major supermarkets who checked with their bread & flour manufacturers – Soya is used as a bleaching agent, but unfortunately not only in white flours Very few flours don’t use it, though you are quite right MOST organic ones don’t and a FEW normal flours don’t Soya oil is used in most vegetable oils and hydrogenated vegetable oils, again, this is according to the manufacturers (who should know) and the the propellant for most inhalers A consultant specialising in Soya allergies was on the Countryfile TV program a while ago saying that the dramatic increase in soya allergy was directly related to the introduction of genetically engineered Soya Another writer suggested the following reason (though he didn’t know this for a fact):- the problem people are experiencing with soy is due to the genetic engineering projects which combined soy with certain nuts, i believe, in order to make it more pest-resistant? so, if one uses pure soy, one is normally fine… those reactions sound like nut allergy reactions… – Hide quoted text — Show quoted text -Jack Campin wrote in message <3…@purr.demon.co.uk>…
Response:
Hello Everyone, On Thu, 23 Jul 1998 22:47:52 -0700, in alt.support.food-allergies Robert McCharles wrote >In article <35bcba96.80279…@news.easynet.co.uk>, >jral…@easynet.co.uk (J Ralph Blanchfield) wrote: >>Hello "Demon UK" and Everyone, >>Scientists at >>University of Nebraska (probably the world’s number one centre for >>scientific research on food allergens) applied a standard test (see >>below) and found that the experimental modified soya contained a known >>proteinaceous allergen from Brazil nuts (Nordlee et al, 1995). >There is no such thing as a standard test which is one hundred >percent accurate.
As nothing in life is one hundred percent certain, that assertion is is too pointless and meaningless to warrant discussion. But he is confusing this test with testing a person for what s/he is allergic to. This is a test of a _substance_ to see if it is capable of provoking the formation of IgE antibodies. >>The >>company concerned (Pioneer Hi-Bred) reported these findings publicly >>and discontinued the Brazil nut/soybean research programme. >Which is to their credit. >>This represents a straightforward case of preventing the introduction >>of a known allergen. >I don’t see any prevention here. The company displayed an unusual >sensitivity; a person might suspect they are ripe for a takeover.
Before the company could act in any way, the result of the testing also displays the role and capability of science in detecting and preventing new allergic hazards. Failure to see that suggests a political agenda and an attitude of "my mind is made up, don’t confuse me with facts" >>The testing of genetically modified products for >>suspected allergens is done by an IgE test with serum from sensitive >>individuals [e.g. Herian et al (1990)]. >I repeat that there is no such thing as a one hundred percent >accurate test.
See my comments above. >>However, there is also a need to test products where genes have been >>inserted, copied from sources not known to be allergenic. >Wrong. There is a need not to insert and copy foreign genes into >foods.
And there is his political agenda. > There is no such thing as an accurate allergy test, and >who knows what non-IgE sensitivities may turn up years later.
Third repetition of "there is no such thing…" McBob evidently follows the Lewis Carroll "Hunting of the Snark" principle "I have told you once, I have told you twice, what I tell you three times is true". >When we go to the store we need to be sure that we are not >getting a rice that is "improved" with maize and fruit fly >genes.
Distinctive labelling, as is now mandatory in EU Member States, takes care of that. BTW, plain ordinary unmodified rice is itself a significant food allergen, and the best hopes of solving or at any rate alleviating that problem, are two major research projects in Japan. One is that of developing hypoallergenic rice by enzymatic treatment (Watanabe et al, 1990). The other is to develop a transgenic rice with a low allergen content (Matsuda and Nakamura, 1993). It is even possible that genetic modification of known major serious allergenic foods could be aimed at removing their allergenicity. What about genetically-modified peanut that is no longer allergenic? Many life-threathened sufferers would rejoice, but would it offend McBob/s closed mind? >Otherwise the only way we (food allergy sufferers) >are going to survive is by a massive rejection of all >commercially grown food. We already have to reject nearly >all processed food.
See remark above about distinctive labelling. >>Astwood et >>al (1996) have developed a method. Stability of a protein or protein >>fragments to digestion in simulated gastric fluid (SGF) is used to >>assess the potential allergenicity of a protein. >This sounds even less credible than the IgE blood tests in >terms of its potential accuracy. You are looking for a >cheap, simple and reliable test so that you can modify >our food with impunity.
Why would McBob assume that (other than that alleging it suits his line of attack)? Unlike McBob, I have no political agenda. I have no personal or business connection whatever with any biotech or genetic modification company or interest. I am a scientist who tries to be objective, and who happens, through study, to know something about the science involved, and also an allergy-sufferer who is particularly interested in the science of food allergens. I posted in this thread only to dispel the recently quoted urban myth that nut-modified soya was the cause of current soya allergy. I am happy to see that Jack agrees with me in that matter. BTW, as a scientist, I give references for the scientific research papers that I quote, though I expect that they will be wasted on McBob. >As I think I mentioned before, >there isn’t one…"
Repeating his mantra ad nauseam, McBob goes one better than Lewis Carroll. "What I tell you four times is true"! References ~~~~~~~~~ Watanabe M et al (1990), "Production of hypoallergenic rice by enzymatic decomposition of constituent proteins", Journal of Food Science, 55, 781-783. Matsuda T and Nakamura R, (1993) "Molecular structure and immunological properties of food allergens", Trends in Food Science & Technology, 4(9), 289-293. ****************************************************************** J Ralph Blanchfield, MBE Food Science, Food Technology & Food Law Consultant Chair, IFST External Affairs Web Editor, Institute of Food Science & Technology IFST Web address <http://www.easynet.co.uk/ifst/> e-mail: <jral…@easynet.co.uk> ICQ# 6254687. ICQ Web page <wwp.mirabilis.com/6254687> ******************************************************************
Response:
jral…@easynet.co.uk (J Ralph Blanchfield) writes: > Robert McCharles wrote >> jral…@easynet.co.uk (J Ralph Blanchfield) wrote: >>> Scientists at >>> University of Nebraska (probably the world’s number one centre for >>> scientific research on food allergens) applied a standard test (see >>> below) and found that the experimental modified soya contained a known >>> proteinaceous allergen from Brazil nuts
The test, as Ralph described it, involved seeing if the substance was degraded by digestive enzymes. If it wasn’t, it was considered suspect. >> There is no such thing as a standard test which is one hundred >> percent accurate. > As nothing in life is one hundred percent certain, that assertion is > is too pointless and meaningless to warrant discussion. But he is > confusing this test with testing a person for what s/he is allergic > to. This is a test of a _substance_ to see if it is capable of > provoking the formation of IgE antibodies.
But since there are many substances that provoke IgE reactions on contact with the lining of the respiratory tract, or with the mouth and oesophagus, this test appears to be entirely meaningless. What conceivable relevance have digestive enzymes got to asthma induced by airborne particles? Or to the anaphylactic reactions some people get before they can even swallow peanut? Not much comfort that the stuff isn’t going to provoke an allergic reaction in your intestine if you’re already dead because of what it’s done on its way there, is it? –> email to "jc" at the site in the "From:" line: mail to "jack" bounces <– Jack Campin: 11 Third Street, Newtongrange, Midlothian EH22 4PU; 0131 6604760 http://www.purr.demon.co.uk/purrhome.html food intolerance data and recipes, freeware logic fonts for the Macintosh, and Scots traditional music resources
Response:
"Demon UK" <c…@crazygirls.demon.co.uk> writes: > A consultant specialising in Soya allergies was on the Countryfile TV > program a while ago saying that the dramatic increase in soya allergy > was directly related to the introduction of genetically engineered Soya
I think I have a fair idea of how many allergy specialists there are in the UK, and most certainly there are *not* enough for there to be anybody medically qualified who specializes in soya allergy. I suspect this "consultant" was some crank activist. (Remember, the media never puts anybody’s head on the box without labelling them as a "leading expert" in whatever they’re mouthing off about). Genetically engineered soya is so recent an import into the UK that there is *no way* it can be responsible for much allergy. (There are, however, many *other* reasons for fighting against it; but introducing bogus scares only weakens the opposition). > Another writer suggested the following reason (though he didn’t know this > for a fact):- > the problem people are experiencing with soy is due to the genetic > engineering projects which combined soy with certain nuts, i believe, in > order to make it more pest-resistant?
This is a garbled report of an early experiment in which brazil nut genes were introduced into soy. Someone noticed that one gene was potentially allergenic and the strain was never developed further or marketed. It is most likely completely extinct by now. > so, if one uses pure soy, one is normally fine…
Of course "one" is. All allergies affect only a minority. But legume allergies, including soy allergies, are widespread and have been causing illness and misery for generations. The development that turned it into a major public health problem was not genetic engineering, but the adoption of soy as a major product by American agribusiness in the 1960s. Since then, vastly more people have ben exposed to soy than ever before in human history, including many people genetically ill-equipped to deal with it. The result is fairly predictable – hitting whole populations with totally new foods is always going to kill a minority of them. (As well as the allergic potential of soy, due to the chemicals it shares with the other legumes, it has a high level of oestrogenic compounds; these may even have been implicated in your friend’s ovarian cancer, if she habitually ate a lot of it). > those reactions sound like nut allergy reactions…
All allergy reactions produce basically the same symptoms. You can never diagnose an allergy by the effects it produces. None of which helps your friend one iota. She has an established allergy, and unless she takes some specific steps to help herself she will be dead long before any political action against soya can take effect. Ovarian cancer is 100% fatal if untreated and every day counts. I would suggest that, as well as seeing an allergist, she should get a referral to the best anaesthesiologist she can possibly find; anaesthesia is presumably the main reason the surgery is too hazardous, but good anaesthetists are well able to deal with metabolic or allergic idiosyncrasies. Almost all anaesthetics in common use cause lethal reactions in some fraction of the people they’re used on; this is a well-understood problem and a good doctor can handle it. If you can’t find anyone local, I repeat, please get in touch with me by phone or email and I’ll try to put you in touch with someone who can help. *You don’t have much time to spare*. Please drop the political discussion for now and get on with saving your friend’s life. –> email to "jc" at the site in the "From:" line: mail to "jack" bounces <– Jack Campin: 11 Third Street, Newtongrange, Midlothian EH22 4PU; 0131 6604760 http://www.purr.demon.co.uk/purrhome.html food intolerance data and recipes, freeware logic fonts for the Macintosh, and Scots traditional music resources
Response:
In article <35dcf8d6.146887…@news.easynet.co.uk>, jral…@easynet.co.uk (J Ralph Blanchfield) wrote: >Hello Robert and Everyone, >Robert seems to be as offended by some of my response comments as I >was by his original false accusation. Before this escalates, let’s >"cool it".
Dated and stale prose. You should get a facelift for your teletype, dear. >Robert. you now appear to be switching to "distinctive labelling" in >respect of allergens (I won’t ignore that topic, see later)– and >that impression is created by your omitting to quote your paragraph to >which my "distinctive labelling" was a response.
Anyone who has read my previous posts in this group (outside of this thread) will know that I am not switching anything. Proper nettiquette dictates shortening the quotes; as a rule I try to leave only enough to remind the reader what subject was under discussion. If you want to read what was previously written, you can scroll back in your newsreader or look in deja news (http://www.dejanews.com). >Properly quoted it is >Robert — >>>When we go to the store we need to be sure that we are not >>>getting a rice that is "improved" with maize and fruit fly >>>genes.
I still agree with that paragraph. >Ralph — >>Distinctive labelling, as is now mandatory in EU Member States, takes >>care of that. >I thinkon reflection you will agree that your original comment and my >"distinctive labelling" response were both in respect of GM crops and >food products made from them. You asked me to elaborate, so —
I have no idea what you are talking about. Is General Motors in the soya business? >Distinctive EU labelling of GM foods was agreed in principle last >year, but was followed by (too) lengthy bickering among the >politicians of the various Member States, about detailed provisions of >the EU legislation. Regulation 1139/98 was finally adopted on 26 May >1998. (For those unfamiliar with EU legislative terminology, whereas a >Directive has to be implemented subsequently by national legislation >in each Member state, an EU Regulation _itself_ takes effect in each >Member State).
Notice how the style here is completely different. It was written by a different person; probably lifted verbatim from a search on the net. >The labelling requirement applies to GM soya or maize and products >containing them as ingredients.
Does it apply to all foods or only to soya and maize? >Using soya flour to illustrate, it >requires declaration as >"soya flour (produced from genetically modified soya)" or >"soya (genetically modified) flour" or >"soya * flour" with a footnote, in print at least as large, >" * genetically modified" or >" * produced from genetically modified soya".
Just telling me that something is "genetically modified" isn’t really much help, since I expect rather soon everything we eat is going to be genetically modified. We need to be very specific about which modification has been made. Perhaps these modifications even need to be patented and regulated so that we can read on the label of the package "Registered soy genetic modification 12345 (maize and fruit fly genes)." Then we can start to be scientific about tracking any problems that this particular modification introduces. BTW, "rice with maize and fruit fly genes" is intendend to be a slightly humorous hypothetical example. How could anyone take that as a serious comment? >Because of justifiable impatience with the prolonged debate among the >politicians, retailers’ associations, both in the UK and across >Europe…
Perhaps some of the reason for the debate is that there is no practical way to implement the regulations? >adopted voluntary practices along similar lines in advance of >the Regulation, and all the major supermarket groups insisted on their >manufacturer suppliers labelling accordingly. Incidentally, two of the >largest groups, Sainsbury and Safeway, have both had cans of >concentrated tomato paste on sale for over two years, prominently >labelled "Produced from genetically modified tomatoes", alongside, and >reportedly outselling, cans of unmodified concentrated tomato paste.
So what? People who have the kinds of allergy problems we discuss here can’t use much canned food. Are you saying that because other people like it, we should eat it too? >But Robert’s new comment, quoted above, clearly switches his >earlier-expressed concern from GM distinctive labelling
I could not possibly have expressed any such concern, because I have no idea what "GM distinctive labelling" is. Your explanation hasn’t helped much either. >to that of labelling in relation to allergens;
The name of this newsgroup is "alt.support.food-allergies." Most reasonable people would realize that I might have been talking about that all along. >"Self advertisement, Robert"? Well, maybe, but justified in the >circumstances.
Why are you defensive about this? I was not complaining about your plug per se, but about your contentention in your previous post that you had no connection with any biotechnology interest, which appeared to contradict your plug. Perhaps in British English it isn’t a contradiction? >"Out of nowhere", Robert? Hardly.
I didn’t say this. >green beans, peas, lentils. It was Robert who brought rice into the >discussion. (But then, perhaps you don’t use rice in USA as much as >they do in Japan, where rice allergy is sufficient of a problem to >warrant those research projects).
I brought rice in as a hypothetical example of somthing that was *not* allergenic (unless modified by adding maize and fruit fly genes). There is no logical connection between what I said and the Japanese research you referenced in your reply. It does not seem to me as though you understand what I write. >>urban myth, and I accept your explanation for the story. >>However the very persistence of a myth suggests that it >>strikes a cord of uneasiness in people. >Not necessarily. Someone recounts a garbled story, it is rapidly >repeated on the Internet numerous times, getting increasingly garbled >and changed in the process (I hope no-one is offended if I mention >"Chinese whispers"),
Once again I am completely mystified. What on earth are you talking about? >then at some future time someone starts the whole >cycle again, posting a half-remembered travesty of a totally garbled >story, opening with the fateful words "I seem to remember >reading….". This myth has gone through several such cycles since >1995.
What you are describing is one of the more frustrating aspects of the internet. Still garbled stories are posted for a reason. Sometimes people are paid to post them, in other cases it is because the story strikes some deep emotional insecurity in people. There are also AI programs which can take other posts and your own responses and mangle them into something that almost makes sense. The earliest one was known as ELIZA. It produced a convincing enough online therapist that people would talk to it for hours. Certain intelligence organizations sometimes use such programs to harrass people they don’t like, or simply for their own amusement. The pay off is all the time people waste responding to those machine generated posts. It is not too far fetched to suppose that one of those ELIZA-bots would be detailed to jump in at any mention of the soya with nut genes urban legend, and plug IFST hoping to drum up new members. >Robert — >>We all know that >>genetic manipulation is coming, and your selfrighteous and >>simplistic approach to testing for allergy problems is far >>more frightening than the original story. >"Sticks and stones….." Robert?
That’s a standard ELIZA-bot response to somthing it can’t parse, but which it thinks might be hostile… …mcbob
Response:
Hello Robert and Everyone, Robert seems to be as offended by some of my response comments as I was by his original false accusation. Before this escalates, let’s "cool it". On Sat, 25 Jul 1998 21:14:09 -0700, mc…@well.com (Robert McCharles) wrote: —snip— Ralph — >>Distinctive labelling, as is now mandatory in EU Member States, takes >>care of that. Robert — >The last time I was in an EU member state I was ill for the whole >month from the food. I am planning another trip soon, and I don’t >know what "distincive labeling" is. Would you care to explain this >term, and how it will help me know what foods I need to avoid?
Robert. you now appear to be switching to "distinctive labelling" in respect of allergens (I won’t ignore that topic, see later)– and that impression is created by your omitting to quote your paragraph to which my "distinctive labelling" was a response. Properly quoted it is Robert — >>When we go to the store we need to be sure that we are not >>getting a rice that is "improved" with maize and fruit fly >>genes. Ralph — >Distinctive labelling, as is now mandatory in EU Member States, takes >care of that.
I thinkon reflection you will agree that your original comment and my "distinctive labelling" response were both in respect of GM crops and food products made from them. You asked me to elaborate, so — Distinctive EU labelling of GM foods was agreed in principle last year, but was followed by (too) lengthy bickering among the politicians of the various Member States, about detailed provisions of the EU legislation. Regulation 1139/98 was finally adopted on 26 May 1998. (For those unfamiliar with EU legislative terminology, whereas a Directive has to be implemented subsequently by national legislation in each Member state, an EU Regulation _itself_ takes effect in each Member State). The labelling requirement applies to GM soya or maize and products containing them as ingredients. Using soya flour to illustrate, it requires declaration as "soya flour (produced from genetically modified soya)" or "soya (genetically modified) flour" or "soya * flour" with a footnote, in print at least as large, " * genetically modified" or " * produced from genetically modified soya". There is a 6-month transitional period for products where other forms of wording have been used to indicate the presence of GM ingredients. Because of justifiable impatience with the prolonged debate among the politicians, retailers’ associations, both in the UK and across Europe, adopted voluntary practices along similar lines in advance of the Regulation, and all the major supermarket groups insisted on their manufacturer suppliers labelling accordingly. Incidentally, two of the largest groups, Sainsbury and Safeway, have both had cans of concentrated tomato paste on sale for over two years, prominently labelled "Produced from genetically modified tomatoes", alongside, and reportedly outselling, cans of unmodified concentrated tomato paste. But Robert’s new comment, quoted above, clearly switches his earlier-expressed concern from GM distinctive labelling to that of labelling in relation to allergens; and I most certainly will not evade that — on the contrary, although there is no easy solution, I do not believe in "letting the perfect be the enemy of the good" and I am proud that many think that I have personally been instrumental in making this a recognised food safety issue in UK and Europe. The lead was given, at my instigation, by IFST, the professional qualifying body of food scientists and technologists. I was the original drafter of the IFST Position Statement on Food Allergens, which was adopted and published last year. It insisted that industry must regard food allergy as a major food safety issue, dealt with the strict measures and precautions that manufacturers should take in product formulation and in production, and the way in which they should adopt distinctive labelling in regard to the presence of at least the "big eight" and possible the "second eight". It urged legislation, but pending that it made detailed recommendations that manufacturers should voluntarily adopt. You can see the full text of the IFST Position Statement on the IFST Website at <http://www.easynet.co.uk/ifst/hottop19.htm> A few weeks later the UK Government followed our lead, and the issue is now also actively being pursued as part of the EU Commission’s review of legislation. Subsequently, I wrote a new chapter "Dealing with Food Allergens" for the 4th Edition of the IFST Guide "Food and Drink: — Good Manufacturing Practice: A Guide to its Responsible Management" due out on 1 September, and of which I am the Editor. Previous editions have been the "bible" of responsible food manufacturers for over a decade, and the new edition will be equally influential. "Self advertisement, Robert"? Well, maybe, but justified in the circumstances. "Out of nowhere", Robert? Hardly. Ralph — >>BTW, plain ordinary unmodified rice is itself a significant food >>allergen, and the best hopes of solving or at any rate alleviating >>that problem, are two major research projects in Japan.
Robert — >Rice is about the most widely tolerated food there is. Of course >some people are allergic to it. It is just that peanuts, maize, >dairy, MSG, wheat, yeast and other things are bigger >problems. (But then then you don’t use as much peanuts >and maize in the EU as we do in the US.
Indeed. That is why I previously wrote >>It is even possible that genetic modification of known major serious >>allergenic foods could be aimed at removing their allergenicity. What >>about genetically-modified peanut that is no longer allergenic? Many >>life-threathened sufferers would rejoice
I am of course full aware of the "big eight" that are responsible between them or about 80-90 percent of allergies, and also of the "second eight" which includes sesame seeds, sunflower seeds, cottonseed (meal, not oil), poppy seed, molluscs, beans other than green beans, peas, lentils. It was Robert who brought rice into the discussion. (But then, perhaps you don’t use rice in USA as much as they do in Japan, where rice allergy is sufficient of a problem to warrant those research projects). >>One is that of developing hypoallergenic rice by enzymatic >>treatment (Watanabe et al, 1990). The other is to develop a >>transgenic rice with a low allergen content (Matsuda and Nakamura, >>1993).
—-snip—- >>Unlike McBob, I have no political agenda. I have no personal or >>business connection whatever with any biotech or genetic modification >>company or interest. I am a scientist who tries to be objective, and >>who happens, through study, to know something about the science >>involved, and also an allergy-sufferer who is particularly interested >>in the science of food allergens. I posted in this thread only to >>dispel the recently quoted urban myth that nut-modified soya was the >>cause of current soya allergy. I am happy to see that Jack agrees with >>me in that matter. >I do agree with you that he nut-modified soya is most likely an >urban myth, and I accept your explanation for the story. >However the very persistence of a myth suggests that it >strikes a cord of uneasiness in people.
Not necessarily. Someone recounts a garbled story, it is rapidly repeated on the Internet numerous times, getting increasingly garbled and changed in the process (I hope no-one is offended if I mention "Chinese whispers"), then at some future time someone starts the whole cycle again, posting a half-remembered travesty of a totally garbled story, opening with the fateful words "I seem to remember reading….". This myth has gone through several such cycles since 1995. Robert — >We all know that >genetic manipulation is coming, and your selfrighteous and >simplistic approach to testing for allergy problems is far >more frightening than the original story.
"Sticks and stones….." Robert? Ralph — >>BTW, as a scientist, I give references for the scientific research >>papers that I quote, though I expect that they will be wasted on >>McBob. Robert — >Thank you for lowering this discussion to the level of >personal insult. I do not expect to look up the references >at the present time, although I will save them in case they >should be on interest later. They do not relate to my point.
Not intended as an insult. Rather, it appeared obvious from your comments that you had not looked up the three original references. Robert — >I have experienced allergy tests, other people >here in this group have experienced allergy tests, and none >of them are even 90 percent reliable. The only way to get a handle >on food allergies is to go on a careful elimination diet.
Robert, you persist in confusing testing of _substances for potential allergenicity_ with testing of _people to find the cause of their personal allergic reactions_. They are two entirely different things. Why are you confusing them? I find it hard to believe that you cannot perceive the distinction. >Maybe you were lucky, and the tests worked for you. For a >lot of people they don’t.
See above. Actually I was very lucky (but not through testing) more than half a century ago, in being able to make, in each case, complete correlation between a series of allergic incidents and exposures to the cause, and thereafter I avoided the causes. That has only failed, in one case, a few times over the intervening years, through the allergen being present, without my realising it, in a restaurant dish. Robert– – Hide quoted text — Show quoted text ->Actually I am a trained engineer with a PhD, and I have studied >scientfic methodologies in a good university as well as being an >allergy sufferer. I assure you that I am just as critical about >pseudo science in the computer industry as I am in the food >industry. My
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Response:
In article <35ddf8e0.146897…@news.easynet.co.uk>, jral…@easynet.co.uk (J Ralph Blanchfield) wrote: >Hello Jack and Everyone,
<snip> >So you are right and Robert McCharles is right that the test is not >comprehensively perfect. But you are mistaken in writing that "this >test appears to be entirely meaningless". It works for the serious >allergens and thus is meaningful and valuable.
Another of your fine verbal prestidigitations, Ralph. It only works for *some* serious allergens, and it is therefore meaningless to people who have those particular allergies. You refuse to attach any significance so this point. There are many of us who have such allergies, and we are quite justified in being somewhat offended by your arrogant dissmissal of our complaints. This is how you keep people arguing with you forever. You really have nothing to say, and no point to make, do you? …mcbob
Response:
Hello Jack and Everyone, On 25 Jul 1998 23:22:23 GMT, j…@purr.demon.co.uk (Jack Campin) wrote:On 25 Jul 1998 23:22:23 GMT, in alt.support.food-allergies Jack wrote: – Hide quoted text — Show quoted text ->jral…@easynet.co.uk (J Ralph Blanchfield) writes: >> Robert McCharles wrote >>> jral…@easynet.co.uk (J Ralph Blanchfield) wrote: >>>> Scientists at >>>> University of Nebraska (probably the world’s number one centre for >>>> scientific research on food allergens) applied a standard test (see >>>> below) and found that the experimental modified soya contained a known >>>> proteinaceous allergen from Brazil nuts >The test, as Ralph described it, involved seeing if the substance was >degraded by digestive enzymes. If it wasn’t, it was considered suspect. >>> There is no such thing as a standard test which is one hundred >>> percent accurate. >> As nothing in life is one hundred percent certain, that assertion is >> is too pointless and meaningless to warrant discussion. But he is >> confusing this test with testing a person for what s/he is allergic >> to. This is a test of a _substance_ to see if it is capable of >> provoking the formation of IgE antibodies. >But since there are many substances that provoke IgE reactions on >contact with the lining of the respiratory tract, or with the mouth >and oesophagus, this test appears to be entirely meaningless. What >conceivable relevance have digestive enzymes got to asthma induced >by airborne particles? Or to the anaphylactic reactions some people >get before they can even swallow peanut? Not much comfort that the >stuff isn’t going to provoke an allergic reaction in your intestine >if you’re already dead because of what it’s done on its way there, >is it?
What you have written would be valid _only_ 1. _if_ substances which cause IgE reactions on contact the lining of the respiratory tract, or with the mouth and oesophagus, are incapable of causing IgE reactions on ingestion. But the allergens in a substance that act in those locations are in fact also capable of acting in other parts of the body. As far as I am aware, there is none which is incapable of causing an IgE reaction on ingestion. The "worst case" clincher is that the major allergens in peanuts are quite resistant to digestion and would therefore fail the digestibility test. So, if peanut were an unknown food source and were tested by this method, it would be definitely identified as allergenic. or 2. _if_ food substances which cause IgE reactions by inhalation, are incapable of causing IgE reactions on ingestion. It is true that heavy occupational exposure to day-in, day-out to inhalation (conditions not met with in normal consumer circumstances) may _appear_ to fulfil condition 2. The classic is bakers’ asthma from occupational inhalation of wheat flour, yet where many of those affected can eat wheat products without any problem. But that is not to say that wheat products are _incapable_ of causing IgE reactions on ingestion, when indeed we know that wheat is one of the "big eight" allergens. I know of no food substances which fulfil condition 2. There remains, however, the field about which you have written extensively, Jack, the oral cavity syndrome involving foods that cross-react with pollen allergies, where the initial sensitisation is to the pollen, and the oral allergy symptoms occur from foods that have allergens that cross-react with pollen allergies. Well known examples includes ragweed pollen and the various melons; mugwort pollen and celery and various fruits; birch pollen and hazelnuts, apples, and potatoes. Those allergens are digestible, so the digestibility test does not work for them. But digestible allergens are much less risky than others. So you are right and Robert McCharles is right that the test is not comprehensively perfect. But you are mistaken in writing that "this test appears to be entirely meaningless". It works for the serious allergens and thus is meaningful and valuable. Regards Ralph ****************************************************************** J Ralph Blanchfield, MBE Food Science, Food Technology & Food Law Consultant Chair, IFST External Affairs Web Editor, Institute of Food Science & Technology IFST Web address <http://www.easynet.co.uk/ifst/> e-mail: <jral…@easynet.co.uk> ICQ# 6254687. ICQ Web page <wwp.mirabilis.com/6254687> ******************************************************************
Response:
In article <35c618a5.102267…@news.easynet.co.uk>, jral…@easynet.co.uk (J Ralph Blanchfield) wrote: >Hello Everyone, >On Thu, 23 Jul 1998 22:47:52 -0700, in alt.support.food-allergies >Robert McCharles wrote >>There is no such thing as a standard test which is one hundred >>percent accurate. >As nothing in life is one hundred percent certain, that assertion is >is too pointless and meaningless to warrant discussion. But he is >confusing this test with testing a person for what s/he is allergic >to. This is a test of a _substance_ to see if it is capable of >provoking the formation of IgE antibodies.
This is not just theoretical, if you would look back at some previous posts here you would see that the allergy tests you are using are quite worthless to some of us. The question of whether the substance in and of itself is capable of forming IgE antibodies is not particularly significant. The important question is whether the substance when prepared as a food, digested and metabolized will provoke a reaction (sometimes several days later). Some of the reactions are not IgE reactions. >Before the company could act in any way, the result of the testing >also displays the role and capability of science in detecting and >preventing new allergic hazards. Failure to see that suggests a >political agenda and an attitude of "my mind is made up, don’t >confuse me with facts"
You are the one who is not looking at the facts. >>Wrong. There is a need not to insert and copy foreign genes into >>foods. >And there is his political agenda.
I’ve been posting here off and on for months about the poor reliability of allergy tests. You come out of nowhere and start offering longwinded papers justifying genetic manipulation that barely relate to the topic, and somehow *I* have a political aggenda? My point is that *because* *we* *know* the allergy tests are not accurate [read this group], we also know that your supposedly scientific methodology is flawed when applied to testing genetically manipulated food for allergic reactions. If you had read my previous posts you would also know that I have nothing against gene splicing *in* *principle*. What I wrote sounded stronger only because I was thinking of modifying existing foods, which is what we were talking about. My major worry is that food labelling (in a previous case the label "organic," in the current case "soya") should not be compromised in a way that confuses people who depend so much on those labels. >Third repetition of "there is no such thing…" McBob evidently >follows the Lewis Carroll "Hunting of the Snark" principle "I have >told you once, I have told you twice, what I tell you three times is >true".
Well, it was intended as humor, but with a point. Sorry if you didn’t find the repetition humorous. At least you have read Lewis Carroll, which is a point in your favor/favour. >Distinctive labelling, as is now mandatory in EU Member States, takes >care of that.
The last time I was in an EU member state I was ill for the whole month from the food. I am planning another trip soon, and I don’t know what "distincive labeling" is. Would you care to explain this term, and how it will help me know what foods I need to avoid? >BTW, plain ordinary unmodified rice is itself a significant food >allergen, and the best hopes of solving or at any rate alleviating >that problem, are two major research projects in Japan.
Rice is about the most widely tolerated food there is. Of course some people are allergic to it. It is just that peanuts, maize, dairy, MSG, wheat, yeast and other things are bigger problems. (But then then you don’t use as much peanuts and maize in the EU as we do in the US). >One is that of developing hypoallergenic rice by enzymatic >treatment (Watanabe et al, 1990). The other is to develop a >transgenic rice with a low allergen content (Matsuda and Nakamura, >1993).
I am mystified by this approach. Instead of helping people to cope with their rice allergy, they want to come up with a new rice that doesn’t cause an allergy. Even if you had such a thing, cross contamination in production and in the distribution channels would likely render it useless (see the discussion celliacs have about wheat contamination in buckwheat and oats for example). >See remark above about distinctive labelling.
I know you don’t like repetition, but would you please explain for those of us in the US and other non-EU parts of the world just what you mean by "distinctive labelling?" You certainly didn’t explain it the first time. I once asked a consuler official here about it, and she couldn’t understand it. >Unlike McBob, I have no political agenda. I have no personal or >business connection whatever with any biotech or genetic modification >company or interest. I am a scientist who tries to be objective, and >who happens, through study, to know something about the science >involved, and also an allergy-sufferer who is particularly interested >in the science of food allergens. I posted in this thread only to >dispel the recently quoted urban myth that nut-modified soya was the >cause of current soya allergy. I am happy to see that Jack agrees with >me in that matter.
I do agree with you that he nut-modified soya is most likely an urban myth, and I accept your explanation for the story. However the very persistence of a myth suggests that it strikes a cord of uneasiness in people. We all know that genetic manipulation is coming, and your selfrighteous and simplistic approach to testing for allergy problems is far more frightening than the original story. >BTW, as a scientist, I give references for the scientific research >papers that I quote, though I expect that they will be wasted on >McBob.
Thank you for lowering this discussion to the level of personal insult. I do not expect to look up the references at the present time, although I will save them in case they should be on interest later. They do not relate to my point. I have experienced allergy tests, other people here in this group have experienced allergy tests, and none of them are even 90 percent reliable. The only way to get a handle on food allergies is to go on a careful elimination diet. Maybe you were lucky, and the tests worked for you. For a lot of people they don’t. You are ingnoring everything else that has been said in this group in order to promote genetic manipulation in food using a test that we know is flawed to demonstrate the safety. You sound not like a scientist, but rather more like what we in the US would call a Philladelphia Lawyer. >>As I think I mentioned before, >>there isn’t one…" >Repeating his mantra ad nauseam, McBob goes one better than Lewis >Carroll. "What I tell you four times is true"!
Actually I am a trained engineer with a PhD, and I have studied scientfic methodologies in a good university as well as being an allergy sufferer. I assure you that I am just as critical about pseudo science in the computer industry as I am in the food industry. My favorite quote regarding scientific truth comes from the fourth century Chinese Engineer named Ma Chun who said "Empty arguments with words cannot in any way compare with a test which will show practical results." Anyone who has food allergies has had an earful of lofty sounding bad advice from people you’d think would know something. The problem is that allergies are extremely individual. We all have to learn how to do our own careful tests, and respect our own results above what the doctor/nutritionist/ or self-appointed expert tells us is good for us. That is the only way we can ever get better. >****************************************************************** >J Ralph Blanchfield, MBE >Food Science, Food Technology & Food Law Consultant >Chair, IFST External Affairs >Web Editor, Institute of Food Science & Technology >******************************************************************
To my eye this self-advertisment you inserted at the end of your post contradicts an asertion in the body of your message. At the risk of proving your point, I repeat it: >I have no business connection whatever with any biotech or genetic >modification company or interest. I am a scientist who tries to be >objective, and who happens, through study, to know something about >the science involved,..
…mcbob (Robert H. McCharles PhD. EECS)
Response:
A friend of ours is asthmatic and was vegetarian until recently She suddenly got much worse We’ve now found out she was allergic to Soya Most asthma inhalers use Soya in the propellant Most vegetable oil (in almost ALL prepared food) contains cheap Soya oil Most flour is bulked out with cheap Soya flour Her lungs are a wreck Now she has osteoporosis from all the steroids for the asthma Which also exacerbated a weight problem Finally she now has ovarian cancer requiring major surgery, but unless her asthma can be stabilised she cannot undergo the surgery Is there anyone out there who knows enough about the asthma caused by Soya allergy to offer help and advice – there seems to be little experience over here as Soya allergies became a growing problem in the USA when you made genetically engineered Soya to make it cheaper to grow Now the USA is exporting it’s deadly crop Is there someone who can redress the balance and help her? br…@crazygirls.org
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Pity you’re not in England – you could visit her and tell her she didn’t exist! Luckily, in spite of those who’ve tried to make this into a pseudo-political argument, some of the replies actually DID produce help On advice from other posters she has managed to get put on a new drug and cut out wheat and nut products as well as Soya which she had already done Result: Her peak flow is now up from 200 to 450 (as of last night) Brian – Hide quoted text — Show quoted text -Dwight Shack wrote in message <35B97A1D.5DEB8…@silver-bayou.com>… >I’m starting to think there is no "friend" but that this was a way to put >across a political agenda. >Robert McCharles wrote: >> In article <35bcba96.80279…@news.easynet.co.uk>, >> jral…@easynet.co.uk (J Ralph Blanchfield) wrote: >> >Hello "Demon UK" and Everyone, >> >Scientists at >> >University of Nebraska (probably the world’s number one centre for >> >scientific research on food allergens) applied a standard test (see >> >below) and found that the experimental modified soya contained a known >> >proteinaceous allergen from Brazil nuts (Nordlee et al, 1995). >> There is no such thing as a standard test which is one hundred >> percent accurate. >> >The >> >company concerned (Pioneer Hi-Bred) reported these findings publicly >> >and discontinued the Brazil nut/soybean research programme. >> Which is to their credit. >> >This represents a straightforward case of preventing the introduction >> >of a known allergen. >> I don’t see any prevention here. The company displayed an unusual >> sensitivity; a person might suspect they are ripe for a takeover. >> >The testing of genetically modified products for >> >suspected allergens is done by an IgE test with serum from sensitive >> >individuals [e.g. Herian et al (1990)]. >> I repeat that there is no such thing as a one hundred percent >> accurate test. >> >However, there is also a need to test products where genes have been >> >inserted, copied from sources not known to be allergenic. >> Wrong. There is a need not to insert and copy foreign genes into >> foods. There is no such thing as an accurate allergy test, and >> who knows what non-IgE sensitivities may turn up years later. >> When we go to the store we need to be sure that we are not >> getting a rice that is "improved" with maize and fruit fly >> genes. Otherwise the only way we (food allergy sufferers) >> are going to survive is by a massive rejection of all >> commercially grown food. We already have to reject nearly >> all processed food. >> >Astwood et >> >al (1996) have developed a method. Stability of a protein or protein >> >fragments to digestion in simulated gastric fluid (SGF) is used to >> >assess the potential allergenicity of a protein. >> This sounds even less credible than the IgE blood tests in >> terms of its potential accuracy. You are looking for a >> cheap, simple and reliable test so that you can modify >> our food with impunity. As I think I mentioned before, >> there isn’t one… >> …mcbob >– >D. Shack >——————— >visit the Zydeholics Anonymous webpage at >http://www.silver-bayou.com/cz >Visit the alt.culture.cajun Rogue’s Gallery at: >http://www.silver-bayou.com/cz/photo.htm
Response:
"Demon UK" <c…@crazygirls.demon.co.uk> writes: > A friend of ours is asthmatic and was vegetarian until recently > She suddenly got much worse > We’ve now found out she was allergic to Soya > Most asthma inhalers use Soya in the propellant > Most vegetable oil (in almost ALL prepared food) contains cheap Soya oil
So, she shouldn’t eat commercially prepared foods. This is pretty normal for allergic people. > Most flour is bulked out with cheap Soya flour
This I very much doubt; in the EU, soya is not cheap enough to use that way. At any rate organic wholemeal flour is easy enough to come by. BUT your friend’s reaction seems so bad there must be something else going on, like maybe another primary or secondary food intolerance (wheat being one of the more obvious ones to consider). > Is there anyone out there who knows enough about the asthma caused by > Soya allergy to offer help and advice –
One kind of allergic asthma is very much like another, and all are treated in the same way. > there seems to be little experience over here as Soya allergies became > a growing problem in the USA when you made genetically engineered Soya > to make it cheaper to grow
This sounds like paranoid wishful thinking. Soy allergy as a public health problem long predates genetic modification. > Now the USA is exporting it’s deadly crop
But not to the UK in significant quantities; consumer resistance has had a substantial effect. > she now has ovarian cancer requiring major surgery, but unless her > asthma can be stabilised she cannot undergo the surgery > Is there someone who can redress the balance and help her?
I can suggest a private nutritional medicine specialist if you tell me what part of the UK she lives in (NHS provision for this sort of thing is wildly patchy). However: the problems you posted are so difficult, and there’s so little time to do anything about them, that I don’t think anyone could promise much certainty of success, unless the ovarian cancer is proving unusually controllable by non-surgical measures. For this kind of problem, private treatment doesn’t mean US-style extortion; nobody in the business is making much on it and most would prefer to be doing it under the NHS if it were possible. –> email to "jc" at the site in the "From:" line: mail to "jack" bounces <– Jack Campin: 11 Third Street, Newtongrange, Midlothian EH22 4PU; 0131 6604760 http://www.purr.demon.co.uk/purrhome.html food intolerance data and recipes, freeware logic fonts for the Macintosh, and Scots traditional music resources
Response:
Thanks I’m forwarding this direct to her – Hide quoted text — Show quoted text ->None of which helps your friend one iota. She has an established allergy, >and unless she takes some specific steps to help herself she will be dead >long before any political action against soya can take effect. Ovarian >cancer is 100% fatal if untreated and every day counts. I would suggest >that, as well as seeing an allergist, she should get a referral to the >best anaesthesiologist she can possibly find; anaesthesia is presumably >the main reason the surgery is too hazardous, but good anaesthetists are >well able to deal with metabolic or allergic idiosyncrasies. Almost all >anaesthetics in common use cause lethal reactions in some fraction of the >people they’re used on; this is a well-understood problem and a good doctor >can handle it. If you can’t find anyone local, I repeat, please get in >touch with me by phone or email and I’ll try to put you in touch with >someone who can help. >*You don’t have much time to spare*. Please drop the political discussion >for now and get on with saving your friend’s life. >–> email to "jc" at the site in the "From:" line: mail to "jack" bounces <– >Jack Campin: 11 Third Street, Newtongrange, Midlothian EH22 4PU; 0131 6604760 >http://www.purr.demon.co.uk/purrhome.html food intolerance data and recipes, >freeware logic fonts for the Macintosh, and Scots traditional music resources
Response:
I’m starting to think there is no "friend" but that this was a way to put across a political agenda. – Hide quoted text — Show quoted text -Robert McCharles wrote: > In article <35bcba96.80279…@news.easynet.co.uk>, > jral…@easynet.co.uk (J Ralph Blanchfield) wrote: > >Hello "Demon UK" and Everyone, > >Scientists at > >University of Nebraska (probably the world’s number one centre for > >scientific research on food allergens) applied a standard test (see > >below) and found that the experimental modified soya contained a known > >proteinaceous allergen from Brazil nuts (Nordlee et al, 1995). > There is no such thing as a standard test which is one hundred > percent accurate. > >The > >company concerned (Pioneer Hi-Bred) reported these findings publicly > >and discontinued the Brazil nut/soybean research programme. > Which is to their credit. > >This represents a straightforward case of preventing the introduction > >of a known allergen. > I don’t see any prevention here. The company displayed an unusual > sensitivity; a person might suspect they are ripe for a takeover. > >The testing of genetically modified products for > >suspected allergens is done by an IgE test with serum from sensitive > >individuals [e.g. Herian et al (1990)]. > I repeat that there is no such thing as a one hundred percent > accurate test. > >However, there is also a need to test products where genes have been > >inserted, copied from sources not known to be allergenic. > Wrong. There is a need not to insert and copy foreign genes into > foods. There is no such thing as an accurate allergy test, and > who knows what non-IgE sensitivities may turn up years later. > When we go to the store we need to be sure that we are not > getting a rice that is "improved" with maize and fruit fly > genes. Otherwise the only way we (food allergy sufferers) > are going to survive is by a massive rejection of all > commercially grown food. We already have to reject nearly > all processed food. > >Astwood et > >al (1996) have developed a method. Stability of a protein or protein > >fragments to digestion in simulated gastric fluid (SGF) is used to > >assess the potential allergenicity of a protein. > This sounds even less credible than the IgE blood tests in > terms of its potential accuracy. You are looking for a > cheap, simple and reliable test so that you can modify > our food with impunity. As I think I mentioned before, > there isn’t one… > …mcbob
– D. Shack ——————— visit the Zydeholics Anonymous webpage at http://www.silver-bayou.com/cz Visit the alt.culture.cajun Rogue’s Gallery at: http://www.silver-bayou.com/cz/photo.htm
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