Egg knocked out an allergy

Japanese scientists found a way how to make eggs safe for the use to people with allergic reactions. The allergy to eggs is widespread and is one of frequent and pronounced food allergies at children. The main allergens in egg – proteins ovomukoid (OVM), ovalbumin, ovotransferrin and lizotsy among which OVM is the most prevailing allergenic protein. Thus that other mentioned allergenic proteins can be inactivated or denatured by processing by heating or digestive enzymes, ovomukoid remains even after...