by Roger M.Grace
There are various foods which, to the vast majority of people, can be enjoyed without ill-effects…but can cause havoc to the body of anyone with an allergy to them. Among these foods are milk, eggs, soy and wheat—as well as fish and shellfish, to which U.S. District Court Judge George Schiavelli of Los Angeles can personally attest. (Fortunately, his wife, Holli, is quite fond of him and does not slip cod liver oil into his oatmeal.) And, yes, the peanut, subject of this current batch of columns, is also a common allergen.
Peanuts have been consumed for centuries, and been a popular snack in the U.S. since the mid-19th Century, devoid of controversy. But they’re now in the news—and are being described by some as “dangerous.”
The Wall Street Journal reported last week:
“An estimated 1.5 million Americans, including some 600,000 children, experience allergic reactions to peanuts, ranging from hives to nausea to sometimes-fatal anaphylactic shock. With most of the annual 150 food-allergy deaths blamed on peanuts, many schools have created peanut-free zones or gone totally ‘peanut free.’