If this isn't appropriate for this sub, I apologize. I'd appreciate it if someone could direct me to a better place to put this.
I have a friend whose wife is allergic to mushrooms. It's her only known food allergy. She crushed up a chicken bouillon cube this week, and her hands began tingling and she felt like when she was reacting to mushrooms.
Does anyone know if there's cross-reactivity, or mushroom proteins, in commercial bullion cubes?
Thanks so much.
[link] [comments]
from AskCulinary https://ift.tt/7RCuE4s
Comments
Post a Comment