Which cooking methods are recommended for treating food-pollen allergies?

Boiling, microwaving, baking, peeling, and canning are effective methods for treating food-pollen allergies because these processes often eliminate or reduce allergenic proteins and pollen residues that can trigger reactions. Cooking at high temperatures, such as boiling and baking, can denature the proteins, making them less likely to provoke an immune response. Additionally, peeling fruits and vegetables can remove potentially allergenic skin, while canning can further help by cooking food thoroughly, which may neutralize allergens.

In contrast, methods such as grilling or roasting can sometimes result in the formation of compounds that might exacerbate allergens or not sufficiently remove them. Similarly, consuming raw and steamed foods tends to preserve the allergenic proteins, which can heighten allergy symptoms. Therefore, the recommended cooking methods aim to minimize the risk of allergenic exposure, making the choice of boiling, microwaving, baking, peeling, and canning particularly suitable for individuals with food-pollen allergies.