Allergy Lentil Fluorescence Assay Blood

Lentils are annuals with flattened edible seeds just a few millimetres in diameter. Lentils are now cultivated in most warm and subtropical regions of the world. Popular in parts of Europe and a staple throughout much of the Middle East and India, this tiny, lens-shaped, high-protein pulse, said to be the most nutritious of the pulses, has long been used as a meat substitute. Lentil is the most common legume implicated in allergic reactions in food-allergic paediatric patients in the Mediterranean area and in many Asian communities. Approximately 20% of patients allergic to these legumes present with severe and systemic symptoms, although isolated cutaneous reactions are most common. This IgE antibody allergy test uses a blood sample to determine if you are allergic to Lentils, a legume. Lentils are usually dried for storage, transport and sale. They are high in protein and as such are a common meat substitute. Lentils are often used in soups, salads and casseroles, and as dhal, and ground into cereal flour for enriching other flours or infant food. Lentils need to be boiled for 15 minutes to destroy harmful toxins found in their skin. Traditional allergy tests utilize the Skin Prick method (also known as a Puncture or Scratch test) to determine whether an allergic reaction will occur by inserting possible triggers into your skin using a needle prick. If you are allergic to the substance, you are forced to suffer through your body's reaction to the allergen.