GREENSBORO, N.C. --  A researcher at North Carolina A & T may have found a way to save lives -- after studying peanuts.

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Mohamed Ahmedna has developed a process to make allergen-free peanuts.

Ahmedna developed a biological method to reduce or completely inactivate allergens in peanuts, peanut flour and other peanut products. Officials said the process does not degrade the taste or quality of treated peanuts.

About 3 million Americans suffer from peanut allergies, and about 100 to 150 die annually from anaphylactic shock.  

Ahmedna, who has worked on the project for six years, said he was glad to alleviate the problem.

“We are extremely pleased that we were able to find such a simple solution to a vexing problem that has enormous economic and public health ramifications, both for peanut sensitive individuals, and the food industry as a whole,” he said.

The patent is pending, and several food companies are lining up to learn more about the breakthrough.

Ahmedna is optimizing the process further to remove allergens from other foods.