http://www.reuters.com/newsArticle.jhtml?type=healthNews&storyID=8709248
This is some great news.
Fermentation is a biochemical process in which microorganisms break down a substance into simpler ones, such as when yeast is used to form alcohol from sugar. Many foods, from beer and wine to yogurt and soy sauce, are fermented.
Now researchers have discovered that a special fermentation process can cut levels of major allergy-triggering proteins in peanut flour by up to 70 percent. The hope is to refine the processing method to the point where it can render the culprit proteins completely non-allergenic, according to Dr. Jianmei Yu, one of the researchers on the study.
This is some great news.