Peanut Allergies .

Peanut Allergies
Andre Willers
22 Oct 2011

Synopsis:
This is not medical advice . Consult your doctor .
Roasted peanut allergies seem to be generated by a properly vigilant immune system acting against neurotoxins like acrylamide .
Diabetics or persons allergic to peanuts should avoid aspartame , or foods high in aspartic acid/asparagine . They should not do desensitization training without awareness of the risk of peripheral neuropathy .

Discussion :
The Peanut is a Wonder-plant .

http://en.wikipedia.org/wiki/Peanut
 Hypogaea means "under the earth", after pollination, the flower stalk elongates causing it to bend until the ovary touches the ground. Continued stalk growth then pushes the ovary underground where the mature fruit develops into a legume pod, the peanut – a classical example of geocarpy
 it has two sets of chromosomes from two different species, thought to be A. duranensis and A. ipaensis.
Archeologists have dated the oldest specimens to about 7,600 years, found in Peru.[8

 China is the world's largest peanut producer. A major factor in this increase was the household-responsibility system, which moved financial control from the government to the farmers

Antarctic expeditions thus settled on peanut butter as the ideal foodstuff .

Roasting:
According to a 2003 study, roasting peanuts, as more commonly done in North America, causes the major peanut allergen Ara h2 to become a stronger inhibitor of the digestive enzyme trypsin, making it more resistant to digestion.[25]Additionally, this allergen has also been shown to protect Ara h1, another major peanut allergen, from digestion —- a characteristic further enhanced by roasting.[25]

Acrylamide :
A potent neurotoxin .

Raw peanuts have 3.5% by weight of aspartic acid (compared to 4% for smooth , organic peanut butter)
But roasting the peanuts converts a large percentage of the aspartic acid into acrylamide .

http://andreswhy.blogspot.com “Peripheral Neuropathy of Legs:a cure” Apr 2010

http://en.wikipedia.org/wiki/Acrylamide
In fried or baked goods, acrylamide may be produced by the reaction between asparagine and reducing sugars (fructose,glucose, etc.) or reactive carbonyls at temperatures above 120 °C (248 °F).[
Asparagine can also be presented as aspartic in acid in food .

http://en.wikipedia.org/wiki/Asparagine

http://www.eufic.org/article/en/diet-related-diseases/cancer/artid/What-happens-when-we-cook-food-understanding-acrylamide-formation/

The WHO and FAO established that the safe limit of 0.5 mg/kg body weight/day pertainsonly to neuropathy. There has not been an established safe dietary limit of acrylamide as it pertains to causing cancer, since there is limited relative data.

http://www.health.sa.gov.au/pehs/Food/survey-acrylamide-jan07.pdf . A good overview .

Aspartame :
Aspartame is a methylester of the aspartic acid/phenylalaninedipeptide
Like caffeine , aspartame affects such a small percentage of genetically susceptible individuals that the 5% significance rule in randomized , blind experiments simply ignore them .
But the evidence of a real effect is overwhelming , especially diabetic or peanut allergy individuals .

Refining :
In the United States, refined peanut oil is exempt from allergen labeling laws
 In a randomized, double-blind crossover study, 60 people with proven peanut allergy were challenged with both crude peanut oil and refined peanut oil. The authors conclude, “Crude peanut oil caused allergic reactions in 10% of allergic subjects studied and should continue to be avoided.” They also state, “Refined peanut oil does not seem to pose a risk to most people with peanut allergy.” 
As long as it is not mixed with peanut generated acrylamide or aspartame markers .

What gives ?
Cold refining (virgin or raw) should give a product stripped of sugars .Neurotoxin markers will not form . Should be fairly innocuous . (but don't take my word for it)
If you are diabetic or have insulin resistance , eating roasted peanuts while drinking a beverage sweetened with with aspartame is a big no-no . Expect peripheral neuropathy , and maybe the big C .
Does this promote diabetesII ?
I don't know , but suspect that it does .
If there is a causal relation , the usual double-blind , randomized tests will give contradictory results . This is because of the 5% significance level built into most of these tests at a deep level .
Once again , see Caffeine . Http://andreswhy.blogspot.com “Caffeine Tolerance II” Jul 2011
It can easily be tested : Peanut allergic individuals should have a much lower incidence of diabetesII and peripheral neuropathy .

Am I nuts ? Only if roasted .

Andre
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