Food allergy with special reference to corn and refined corn derivatives.
Excerpt At a hearing on "Bread Standards," held during the summer of 1949 before the Federal Security Administrator, consideration was given to the possible allergenic ingredients of bread, includi...
Allergic to innovation? Dietary change and debate about food allergy in the USA
In the search for the ideal diet, is it best to innovate? Or is better to look to the past, perhaps even the distant past?
THE CHEMICAL NATURE OF RESIDUE ANTIGEN PREPARED FROM YEAST
Residue antigen recognizable by the precipitin test can be prepared from yeast as from bacteria. The active material appears to be identical with a complex carbohydrate, the "yeast gum" of Salkowski. In the purest form of it obtained small amounts of both nitrogen and phosphorus are still present, either as impurities or as part of the molecule. The yeast gum is not antigenic in the sense of producing antibodies.