Dealing with allergic reactions to the foods we eat is a common problem for many of us. Avoiding foods because our bodies are incapable of processing them properly leading to unwanted side effects can be a cumbersome prospect, and takes the fun out of eating when one has to carefully scrutinize any food they want to enjoy. Steve and Ben take a look at the story of how researchers are close to identifying the genetic code that will make allergy-free peanuts, and then continue in to a wider discussion on how science is helping us to deal with food allergies.

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