Peanuts are the most common food trigger of life-threatening anaphylactic shock, accounting for more than half of all fatal food-induced allergic reactions.

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Yet be warned, additional bites could once again lead to anaphylactic shock.

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They believe that simple modifications, such as curing below 60C, could reduce the production of these compounds, and thus reduce the risk of triggering anaphylactic shock.

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For example, the doctor could create an asthmatic patient with chronic heart disease who is taking a handful of certain drugs and is currently experiencing anaphylactic shock, a severe allergic reaction.

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While anaphylaxis normally occurs within minutes or seconds of eating a certain food, this is not the case with alpha-gal patients, who suffer anaphylactic shock anywhere from four to six hours after eating certain meats.

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For example, aluminum hydroxide is commonly added to vaccines but it was documented in a NATO book that aluminum also stimulates production of IgE, the immunoglobulin most associated with anaphylactic shock and there are multiple other toxic adjuvants routinely added in vaccine manufacture.

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