By: BlueHawaii

BlueHawaii — Mon, 21 Mar 2011 13:22:47 +0000

I’m one of those adults who developed it in my 40′s. I was getting mild reactions way prior to my final episode. But it was so sporadic, that I just thought I ate something bad or I just over-ate. My body was telling me something but I wasn’t listening. Since I only ate seafood outside of my home, my reactions were inconsistent. One time I was okay, the next time not and I frequented the same restaurants. So since there was so much inconsistencies I never figured it out. My anaphylatic reaction came one night when I had a fabulous crab dinner at an upscale restaurant. An hour later I had this weird sensation of my hands and feet burning, then itching intensely but it was itchy inside of them, not outside like an insect bite. I didn’t know it but at that time my body was reacting as the allergen was coursing through the various body parts. Then my face felt hot but no hives, then I started coughing, my first asthma attack as I labored to draw air into my lungs. I then had a hard time breathing and then my voice dropped to a whisper. My date looked on in alarm (first date too). We finally found a water cooler and drinking the water helped. After another hour I was finally okay. A week later at a routine doc exam I brought it up to my doc who diagnosed me and told me I could’ve died that night. *sigh* That was the end of my life long affair with shrimp and crab. What makes it hard is that Hawaii, due to the big Asian population, has a LOT of Asian restaurants. I had to ban myself from Chinese food because they add oyster sauce to nearly everything. Japanese food sauces also have oyster or scallop added. Until Panda Express came along I have not eaten Chinese food for over 10 years. Panda Express does not use any oyster sauce to their food, thank God. My strong craving for shrimp took years to go away.
Sometimes I would imagine eating shrimp once again. Now I no longer do. But eating any type of Asian food is like “danger danger Will Robinson”. I found out that Vietnamese and Thai food is mostly free of seafood flavorings. Of course it’s not Chinese or Japanese but at least it’s just as good. I did accidently eat shrimp once in a Chinese dim sum that I didn’t know used shrimp (thought it was pork), but I didn’t react. Also ate a clam accidently in a chowder and again I didn’t react. I suspect my stress levels may be related to a reaction, but no way will I test that theory.
I did see an allergist and found out that I’m also allergic to dust mites and roaches, like the article says. Here in Hawaii, due to our warm weather, we are besieged with roaches always. Later on I reacted to pistachos so no longer eat that along with cashews. But I’m fine with all the other tree nuts and peanuts. With all the Asian fusion type foods and chefs adding different ingredients when I eat out, it’s like 20 questions I play with the waitress. Even a simple fried rice is made with oyster sauce these days – a hugely popular breakfast here. It’s incredibly frustrating to live here with so much seafood meals and not be able to eat it. I am also embarrassed, I went once to PF Chang’s with the company staff and I had to have a special dish made for me without oyster sauce; the rest of the team ate stuff off their menu a variety of dishes. Me, I only had one. I tried to make it at home, but Chinese food has to be made in those huge woks at a high heat, not something made at home it just doesn’t come close. Or having to eat shrimp-free tempura. *sigh* It plain sucks.

Comments on: All About Fish, Shellfish Allergies

By: BlueHawaii