Food allergies could be linked to common food additive

A Michigan State Researcher believes there may be link to a reason why more people have food allergies.

Cheryl Rockwell, believes tert-butylhydroquinone, a synthetic food preservative could be a link.

In her research she believes the additive releases proteins that causes the allergic reaction to foods like nuts, crackers, waffles, cooking oil, milk, eggs, wheat and shell fish.

In her study, when the synthetic preservative was in the body, the immune system wasn't working as it should be, causing the allergic reaction.



 
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