Deep frying, boiling, and microwaving do not destroy most food allergens. The correct answer is D: cooking does not destroy allergens.

Why Cooking Fails

Food allergens are primarily heat-stable proteins from sources like peanuts, milk, eggs, and shellfish. While heat can denature some proteins or kill bacteria, it rarely eliminates the allergenic potential—sometimes even enhancing it, as seen in roasted peanuts. Scientific consensus, including from allergy experts, confirms no standard cooking method reliably makes allergenic foods safe.

Method Breakdown

Here's how each option performs:

Method| Typical Heat| Effect on Allergens| Key Risks
---|---|---|---
Deep Frying (A)| 160–190°C| Proteins persist; no destruction| Cross- contact via shared oil 1
Boiling (B)| 100°C| Allergens leach into water; intact| Spreads contamination 1
Microwaving (C)| Variable| Uneven heating; no reduction| Hot spots leave proteins active 1
None (D)| N/A| Cooking ineffective overall| Best reflects reality 13

Baking or roasting offers partial reduction in rare cases (e.g., some egg proteins), but never enough for safety.

Real-World Advice

Prevention beats cooking : Avoid cross-contact with separate tools, thorough cleaning, and clear labeling. In food service or home kitchens, this is critical—shared fryers have caused severe reactions. Forums and experts stress training over myths.

TL;DR : D is correct—cooking does not destroy allergens. Rely on avoidance, not heat.

Information gathered from public forums or data available on the internet and portrayed here.