A different way of cooking peanuts may reduce allergic reactions.
Agricultural Research Service chemist Soheila Maleki worked with international researchers and found that autoclaving, the process of applying heat and pressure, brought less allergic reactions from peanut proteins.
Maleki compared the process to steaming or boiling.
She says conventional methods of cooking peanuts, like roasting, have a side effect of browning, which increases the amount of antibody that binds to major allergenic proteins.
The researchers found that autoclave-treated peanuts unfold proteins, they say this makes them easier to digest.