![]() OIT treatment groups will be cashew or shrimp.Īll cohorts will undergo an updosing regimen starting at 5 mg allergen, with dose escalation every 2 weeks to reach a 1000 mg dose at week 28, after which they will be maintained at that dose for 24 weeks.Īt the conclusion of the maintenance phase (Week 52), participants will undergo DBPCFC. We intend to treat 72 participants, ages 7 to 55 years with an allergy to either cashew or shrimp determined by Double Blind-Placebo Controlled-Food Challenge (DBPCFC), allergy history, clinical symptoms, food-allergen (FA)-specific IgE levels, and skin prick test (SPT).Įnrolled participants must be positive at or before the 300 mg (443 mg cumulative) dosing level of FA protein. For more delish eats, follow me on INSTAGRAM + PINTEREST.A prospective Phase 2, single-center, single-allergen OIT of cashew or shrimp in participants with proven allergies to either cashew or shrimp, respectively. Not sure if Lee Kum Kee is available near you? Find out here, or shop their online store! Making this recipe? Snap a pic and tag me on /#killingthyme. So, impress your friends and fam by bringing some East Asian flare to your table this Labor Day with these mouthwatering bites! They’ll thank you. With that said, everyone gets to enjoy restaurant-quality East Asian tastes in the comfort of their very own home with minimal effort, thanks to Lee Kum Kee. They have a selection of over 200 authentic sauces and condiments made up of premium-quality, non-GMO ingredients and, for those with special dietary concerns or restrictions, Lee Kum Kee proudly offers several gluten-free sauce options. Lee Kum Kee was established in China in 1888 and, since the very beginning, has been committed to supporting Chinese culinary culture throughout the U.S. You’ll probably want to grab a few bottles of this good stuff the next time you hit up the grocery store, because it’s super versatile and your options are ENDLESS. Not only does it make for great sauces, but it also shakes things up as a marinade, too. Created with an assortment of spices, soybeans, and sweet potatoes (gasp!), this good stuff will satisfy anyone who covets sweet and savory blends. Lee Kum Kee’s Hoisin Sauce does magical things. What makes an irresistible lettuce cup is the filling, and what makes the filling is the divine sauce you stir into the mix. So if you’re still scratching your head over what kind of nosh to offer up at your Labor Day cookout, look no further. Needless to say, these bad boys are a total crowd-pleaser. They’re crisp, refreshing, and brimming with big juicy shrimp and toasted cashews tossed in a lip-smacking sauce made up of hoisin, honey, and ginger. incredible.īut you don’t have to be experimenting with the low-carb lifestyle in order to enjoy these crave-worthy Hoisin Shrimp and Cashew Lettuce Cups. But, since I’m a believer in the “Don’t knock it ’til you try it” rule, I tried them anyway and I was soon eating my own words because they. ![]() It sounded like a sad attempt at making an exciting low-carb snack. Lettuce cups: the first time I’d heard of them, I was incredibly unenthused. THIS RECIPE IS SPONSORED BY LEE KUM KEE | OPINIONS ARE MY OWN ![]()
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