By Heather Callaghan
(NaturalBlaze.com) Case reveals possible allergy to this hidden fruit and veggie residue.
A 10-year-old girl has a history of asthma, seasonal allergies and anaphylaxis when exposed to cow’s milk or penicillin.
She sat down to eat a blueberry pie, with none of those ingredients.
[Sponsor Links: Detoxification Healing Protocol]
One bout of anaphylactic shock later, led allergist researchers to dig deeper for the trigger ingredient.
What they found concerns us all, and you’ll never find it on a label. And not it’s not just pesticides.
People with food allergies always have to watch what they eat. Now, they may have to watch what their fruits and vegetables eat, as it seems it’s possible to have an allergic reaction to antibiotic residues in food.
An article published in the September issue of Annals of Allergy, Asthma and Immunology, the scientific publication of the American College of Allergy, Asthma and Immunology (ACAAI), examines the case of a 10-year-old girl who had a dangerous reaction after eating blueberry pie.
After weeks of testing on both the young girl and a sample of the pie, the article authors decided that what had caused the reaction was a streptomycin-contaminated blueberry. Streptomycin, in addition to being a drug used to fight disease, is also used as a pesticide in fruit to combat the growth of bacteria, fungi, and algae. How many people were to assume antibiotics were used in pesticides…in fruit?
But even if it doesn’t cause a reaction, no doubt people would like to know when they are eating this medication, especially in the face of antibiotic resistance concerns. Unfortunately, this concerns some organic produce as well.
Allergist Anne Des Roches, MD,FRCP, lead study author said:
As far as we know, this is the first report that links an allergic reaction to fruits treated with antibiotic pesticides. Certain European countries ban the use of antibiotics for growing foods, but the United States and Canada still allow them for agricultural purposes.
The authors note that new regulations from the Food and Drug Administration may help to reduce antibiotic contaminants in food, which will help reduce antibiotic resistance and may also help reduce this type of event.
James Sublett, MD, ACAAI president-elect said: