Avocados

Avocadoes contain enzymes called chitins. In select individuals, this enzyme can cause an allergic reaction. Particularly those who are sensitive to latex are prone to this. Studies have shown a significant connection between latex allergies and allergic reactions to avocadoes. Avocadoes receive a treatment using ethylene gas to speed the ripening process, and this gas increases the presence of allergenic enzymes. People who have an allergic reaction to latex should avoid eating avocadoes in any form, whether it's in raw form or cooked. If, however, you still desire to eat avocadoes, there has been some evidence suggesting that cooked avocado is preferable for allergy sensitive individuals. Cooking it can deactivate the enzymes that are likely to be responsible for cross-reaction with latex.