This kind of allergy may be provoked by beans (soy), peas, and peanuts. Peanut allergy is especially well known. Extensive reactions include urticaria, angioedema, nausea, vomiting, rhinitis, and dyspnea. Anaphylactic shock is not uncommon. The peanut allergen is very stable; it is resistant to all kinds of processing. In peanut butter and peanut flour (which is added to quite a few food products), the peanut allergen is still detectable, whereas it is not or seldom present in peanut oil. Similarly, the soy allergen is rarely found in soy oil. Allergy to a particular legume does not invariably imply allergic sensitivity to all members of the legume family.