Are you reacting to seafood?

 

Everyone identifies fish as seafood, but there are actually many types of fish. Fish ranges from bass to halibut to sardines to salmon to caviar. Another type of seafood is shellfish such as crustaceans like crab, lobsters and shrimps. And there are molluscs, like clams, oysters, mussels, snails, scallops, squid and octopus.

 

Fish is good for us. So good that the independent food safety watchdog the Food Standards Agency recommends that we eat a lot more of it. According to the FSA, we should eat at least two portions of fish (fresh, frozen or canned) a week, at least one of which should be an oily fish. ‘Oily’ fish include mackerel, salmon, pilchards, herring, trout, sardines and fresh tuna. Both white fish, such as cod, haddock, monkfish, etc and oily fish are excellent sources of protein, vitamins and minerals, but oily fish are particularly nutritious.

 

Immediate action allergies or delayed onset intolerances to fish or shellfish are quite common and can sometimes cause severe reactions. People who react to one type of fish often react to other types as well. Similarly, people who react to one type of shellfish, such as prawns, crabs, mussels or scallops, often react to other types too. For those known to be suffering from food intolerance to fish or shellfish there are many alternatives that can be eaten.  

 

Please call our specialists on 0800 074 6185 who will be happy to provide you with free, confidential expert advice and guidance on the First Step test. Alternatively click here for further information or buy now.