How to Live With an Allergy to Shellfish

Studies have disclosed that the protein tropomyosin may be the culprit in causing allergic reactions to some shellfish, including shrimp. While some people are affected by any shellfish they eat, other persons need only avoid shellfish in related groups.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Acidophilus
• Bromelain
• Food Enzymes
• Quercetin
• Vitamin C

1. Avoid eating all shellfish. This includes shrimp, clams, oysters, lobster, crayfish, mussels and snails.
2. Get tested first, before attempting to eat shellfish of an unrelated group. For example, you may be allergic to shrimp, but can still eat clams. Testing first will help you avoid a potential allergic reaction.
3. Read labels - particularly on processed Asian-style foods. Shellfish and fish are very popular in Asian cuisine. Check with the manufacturer if uncertain.
4. Ask at restaurants, particularly Chinese and other Asian cuisine, if an item is unfamiliar. Make sure that shellfish is not included in sauces and broths.
5. Ask how products are prepared at restaurants that offer shellfish. Both French fries and clams, for example, might be fried in the same oil.
6. Avoid handling shellfish. It can cause a reaction in sensitive individuals.
7. Limit exposure to cooking fumes. It can cause a reaction in sensitive individuals.
8. Add a supplement of Vitamin C with bioflavonoids to your diet, 1,00 to 5,000 mg per day in divided doses. Or try quercetin, 500 mg twice a day. These supplements help your body cope with allergens, decrease inflammation and support the immune system.
9. Take acidophilus according to product label. It helps digestion by maintaining healthy intestinal flora.
10. Use a multi-enzyme complex to help improve digestion. Use according to product label and take with meals.

Tips & Warnings

• Do not attempt to reintroduce shellfish back into your diet if you have experienced a severe reaction to it. You must avoid it permanently.
• At this time, allergy shots are not available for food allergies.
• Cooking the food does not decrease an allergic reaction. Cooked oysters, for example, will produce the same reaction as raw ones.
• If you have any questions or concerns, contact a physician or other health care professional before engaging in any activity related to health and diet. This information is not intended as a substitute for professional medical advice or treatment.