Low-Allergy Soybean

Guest: Eliot Herman, professor in the school of plant sciences at the University of Arizona and co-author of a report in the journal Plant Sciences about a new variety of low-allergenic soybean  Soybeans are one of the biggest culprits in food allergies in America. They’re also a major ingredient in many infant formulas, processed foods and even livestock feed. A team of researchers at the University of Arizona have engineered a soybean without the protein that provokes an allergic reaction. And, they’ve made the bean more useful as livestock feed in the process.