Milk Can be Made Less Allergenic

Researchers have discovered that linking specific enzymes in milk can change the proteins, leading to longer digestability.  This research was part of changing how milk proteins work in food to increase the satiety of milk products but a side effect is the potential reduction of allergic reactions.  Read more at The Food Navigator.

Alana Elliott is the Founder and President of Libre Naturals (formerly Nonuttin’ Foods), a gluten free and allergy friendly food company she founded in response to her family’s many food allergies and immune disorders.  Please check out Libre Naturals at:  www.librenaturals.com