I was 13 when my grandma taught me how to bake cream puffs. Puffs are these round, hollow and slightly crispy pastries that can be filled with cream. I was an eager teenager housewife and she was an experienced baker. Nevertheless, the first round of puffs turned out a failure. The puffs did not rise, the dough had been too hot. That day I learned that some recipes must be followed to the letter, else it will not work.
One of my greatest reading experiences as a young student is the chapter on biological membranes in Stryer’s Biochemistry. The text was about how the cell perimeter is built up. The solution is as ingenious as simple: Soap! I was so thrilled that I gave away a copy of the book to a friend. Stryer was almost as exciting as a mystery novel! But what does this have to do with the immune system?