Deconstructing food allergies

Scientists are trying to develop hypoallergenic forms of food that would not evoke symptoms such as mild itching, diarrhea, asthma and deadly anaphylactic shock in an effort to fight the problem of allergies. Roughly 90% of food allergies may come from milk, eggs, fish, crustacea, peanuts, tree nuts, soybeans and wheat. Genetics can be used to ascertain why one person is susceptible when others are not.