Search Results for: shellfish-allergy
A father in the UK has come up with a creative solution to his daughter’s mundane breakfast that has gone viral on social media.
Developing a food allergy in adulthood is a life-changer. Your carefree diet is out the window, and now you have auto-injectors, anaphylaxis risks, and lots of explaining. Meet those who’ve joined this brave new world. (First published in Allergic Living magazine; to subscribe click here.) ONE spring morning back in 2011, Sandy Williams was calmly sitting at her desk […]
Q: I’m a chef and often serve food to allergic customers. Is it safe for those with shellfish allergies to consume sea salt? I’ve read that it can contain a microscopic type of shellfish. Dr. Sicherer: Sea salt differs from table salt primarily because sea salt is evaporated from seawater rather than refined from mined salt. […]
Q: My girlfriend has confirmed allergies to tuna, anchovies, shrimp, crab, clams and mussels. However, she can eat salmon with no issues. Does it make sense that she could be able to eat salmon but still be allergic to virtually every other creature of the sea? If so, could she consider trying squid or escargot? […]
We’re saddened to report that three young people have died from anaphylactic reactions in the past two months.
It’s an experience that has puzzled thousands of seafood lovers across North America and around the world: You’ve eaten fish and shellfish all of your life with no ill effects, and then one day, you’re eating some tasty tidbit from the sea – maybe some jumbo shrimp, some butter-drenched lobster, or some fresh-caught salmon – […]
From the Allergic Living Archives. A quick test: what’s the most widespread food allergy in North America today? If you answered ‘peanut’, that’s incorrect. But you could hardly be blamed given that legume’s notoriety. The right answer is seafood – from fish to crustaceans and mollusks. At a time when every “must-try” new restaurant is […]
Researchers in China and Louisiana have tested and compared raw and boiled proteins of a common type of shrimp. They were excited to find that boiling shrimp for 10 minutes reduces the allergenicity of the protein called tropomyosin, the main allergen in shellfish. There would still be protein traces and no one is suggesting that […]
The Groups Fish: includes salmon, tuna, cod. Crustaceans: includes shrimp, lobster, crab. Mollusks: snails, bivalves (mussels, scallops, oysters), squid. Cross-Reactions Within a seafood group … Dr. Scott Sicherer, author of Understanding and Managing Your Child’s Food Allergies and associate professor of medicine at the Mount Sinai School of Medicine’s Jaffe Food Allergy Institute, concludes from […]