Fighting Food Allergies To Soybeans

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American Society of Agronomy

Nearly 10% of children and 2% of adults in the U.S. suffer from some kind of food allergy. Dr. Eliot Herman, a professor of plant sciences, has dedicated his career studying why plants, such as the soybean plant, trigger allergic reactions and how to reduce the likelihood of them being triggered. By crossing a non-allergenic strain of soybeans with more commonly grown soybeans, Herman and his team were able to create a new, productive plant with reduced allergic sensitivity.