Seafood Allergy
rf...@aol.com
for it. I also know that the best course of action is to go to the
doctor, but since it's not an acute, life-threatening problem, I
thought I'd post this note.
I have been a seafood lover all my life (52 years). I could eat shrimp
by the pound and not have a problem. Two years ago, my wife and I were
eating Chinese take-out, and I had an appetizer of fried, butterfly
shrimp. Within an hour of my first shrimp, I had a severe anaphylatic
reaction, hives, overall reddening of skin, and edema, and when I
realized my tongue was swelling up, I rushed to the ER and ended up on
a Bendryl IV. It passed, but I didn't touch srhimp again for fear it
would re-ocur. About five months later, at a Christmas Eve party,
there was pasta with shrimp sauce. I decided to rty the pasta with
some sauce, but no shrimp, and soon afterwards, noticed the symptoms
coming on again. I took a Benadryl pill and I was fine. But I've been
scared to try shrimp, crab or lobster ever since. I can eat clams with
no problem.
Is there any logic as to why, after a lifetime of eating shrimp, I
suddenly had a bad reaction? The Chinese restaurant did not use MSG,
which I understand can be problematic for some people. two other times
in my life I can remember similar incidents, once about 15 years ago
when I had a reaction to scallops. I ate them afterwards with no
problem. Then five or six years ago, I filled up on seafood, shrimp,
clams and lobster and had a severe reaction. But again, I since ate
all of them with no problem.
Should I try it again? I could by a few cooked shrimp and eat them,
and if I notice the symptoms, drop some Benadryl. Also, is crab and
lobster in the same category as shrimp? Sorry for the long note, but I
wanted all the facts laid out. I can go through life without these
things, but I sure miss them. I appreciate any info or input.
Thanks.
Clan MacLeod Society - Sally Smith
<rf...@aol.com> wrote:
>Is there any logic as to why, after a lifetime of eating shrimp, I
>suddenly had a bad reaction? The Chinese restaurant did not use MSG,
I would dearly love to know this too. My husband had almost the same
reaction this week to a mixed seafood salad. I had him pop an
antihistamine and luckily I had one of those over-the-counter
epinephrine inhalers. Still watched him like a hawk and he sounded
terrible. He's resolved to avoid the stuff in future.
I myself became suddenly allergic to tomatoes a few years ago --- not
to the life-threatening stage, but the projectile vomiting is awfully
unpleasant. (I miss ketchup and BBQ sauce...)
Would any of our more learned members, such as the gentleman from
Midlothian Fluff, have any wisdom to impart?
Sally
--
Sally Smith, webmaster for the Clan MacLeod Societies, mac...@best.com
http://www.clan-macleod.com
Disclaimer: unless stated, the above posting is entirely my own opinion
bogus address
rf...@aol.com writes [rearranged]:
> Within an hour of my first shrimp, I had a severe anaphylactic reaction,
> hives, overall reddening of skin, and edema, and when I realized my
> I also know that the best course of action is to go to the
> doctor, but since it's not an acute, life-threatening problem, I
> thought I'd post this note.
This *is* an acute life-threatening problem. See your doctor and carry
some fast-acting, effective medication with you at all times.
> Is there any logic as to why, after a lifetime of eating shrimp, I
> suddenly had a bad reaction?
Not that anybody understands yet. One possibility is that the allergy
is really to something the shrimp eats at some times and places, but
nobody is going to tell you what plankton your paella ate yesterday, so
the only safe option is to avoid invertebrate seafood entirely.
> Should I try it again? I could by a few cooked shrimp and eat them,
> and if I notice the symptoms, drop some Benadryl.
This is Russian roulette. Some anaphylactic reactions hit so fast
your arms are immobilized with the swelling before you can get them
in your pockets to fish out the pill. Also, repeated episodes often
worsen the problem, and it can get to the point where simply smelling
prawn will set off anaphylaxis. DON'T experiment on yourself.
> Also, is crab and lobster in the same category as shrimp?
Yes, they're all crustaceans. More to the point, they eat the same
things as shellfish like oysters, scallops and whelks, so it's safest
to avoid the lot. Fish might be okay.
> Sorry for the long note, but I wanted all the facts laid out.
That's always a good thing to do, better too much background than too
little.
========> Email to "jc" at this site; email to "bogus" will bounce. <========
Jack Campin: 11 Third Street, Newtongrange, Midlothian EH22 4PU; 0131 6604760
http://www.purr.demon.co.uk/purrhome.html food intolerance data and recipes,
freeware logic fonts for the Macintosh, and Scots traditional music resources
fiona.earlam
will isolate the allergens, meanwhile do not take risks, the reactions could
get worse.
rf...@aol.com wrote in message ...
bogus address
"fiona.earlam" <fiona....@newscientist.net> writes:
[about somebody with an anaphylactic seafood allergy]
> I suggest proper allergy testing by a registered doctor (not a quack)
I wouldn't suggest any kind of testing at all. "Registered doctors",
in the US, are likely to recommend skin testing, which is extremely
dangerous for such severe allergies. People die from it every year.
This guy *knows* he's got an allergy to some kinds of seafood. Since
this whole group of foods is highly variable, the chances of the test
materials exactly matching what he's going to encounter in future are
nil. Given the severity of his reaction, it's best to play safe and
avoid all molluscs and crustaceans.
BTW, does your organization ever respond to email? I sent NS a proposal
to report on a conference for them, and only got the "we've put your
message in our queue" form letter back. It's too late now.
Clan MacLeod Society - Sally Smith
bogus address <bo...@purr.demon.co.uk> wrote:
>nil. Given the severity of his reaction, it's best to play safe and
>avoid all molluscs and crustaceans.
What's that fake crab stuff made out of then? I think it's called
surimi (sp?). Anybody know?
bogus address
>> Given the severity of his reaction, it's best to play safe and
>> avoid all molluscs and crustaceans.
> What's that fake crab stuff made out of then? I think it's called
> surimi (sp?). Anybody know?
Ground-up bits off the fish factory floor, mainly. Also gelatin,
MSG, eye of newt... I think the predominant ingredient is shark.
Not a particularly great product for somebody with an allergy to
anything in the animal kingdom.
Alia
>
> >> Given the severity of his reaction, it's best to play safe and
> >> avoid all molluscs and crustaceans.
> > What's that fake crab stuff made out of then? I think it's called
> > surimi (sp?). Anybody know?
>
> Ground-up bits off the fish factory floor, mainly. Also gelatin,
> MSG, eye of newt... I think the predominant ingredient is shark.
>
> Not a particularly great product for somebody with an allergy to
> anything in the animal kingdom.
>
It's also got soy in it, as we found out the hard way. Probably some
TVP.
--
Alia / Copyright fno...@earthlink.net