To echo what Nephrology said, I would be very cautious about counting on heat to inactivate food allergens. There are a ton of variables here. One of the proteins I previously worked with (neither a food allergen nor a toxin) could be boiled and still retained most of it's biological activity. Every protein is different. Also, it's possible that two people could be allergic to different parts of the same protein with heat destroying one epitope but not the other.
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