The Amblyomma americanum, or Lone Star tick, is believed to be
the culprit behind a delayed allergic response to red meat
called Anaphylaxis. Researchers noted that after being bitten by
the tick, patients develop a resistance to a carb in the food.
Anaphylaxis - a life-threatening allergic reaction - has long
been linked to things like peanuts and bee stings. Now new item
can be added to the repertoire of potentially deadly allergy-
causing products: red meat. According to Sci-News, the condition
was first noticed in the Southeastern United States. Patients
were known to "wake up in the middle of the night, with hives or
anaphylaxis usually three to six hours after having eaten red
meat for dinner." It wasn't until recently, however, that a
probable link between the consumption of red meat and
Anaphylaxis came into focus. In a study led by Virginia
Commonwealth University's Dr. Susan Wolver and Dr. Diane Sun, it
appeared likely that the development of antibodies to the anti-
gal carbohydrate is caused by nothi