In early September 2014, Ian Crozier, M.D.,’97, supervised the jet evacuation of a critically ill patient from Kenema, the epicenter of the raging Ebola epidemic in Sierra Leone. An exhausted Crozier told the medical team that he hoped he didn’t … Continued
Author Archives: Nancy Humphrey
An allergic reaction to a food is a two-step process. The first time you’re exposed to a food allergen, your immune system makes specific immunoglobulin E (IgE) antibodies to that allergen. The IgE antibodies circulate through your blood and attach … Continued
According to Food Allergy Research and Education, about 1.5 million Americans have food allergies. They affect 1 in every 13 children under 18 in the U. S.—or about two in every classroom. Those who have them must approach food with a great deal of caution.