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This U of C startup thinks it can end food allergies

Crain’s Chicago Business, October 12, 2017 — Experimenting in her University of Chicago laboratory, Cathryn Nagler says she’s on to a way to prevent allergic reactions to foods like peanuts by mimicking the behavior of certain bacteria that live inside us. But how does a professor of food allergies and pathology transform lab results into an actual drug that people can buy at pharmacies?

Read my story at Crain’s Chicago Business.

Photo: Kendall Karmanian