Good afternoon readers sorry have been mia but I am back and excited in sharing new recipes and ideas with you along with informative information in regards to allergies.
Although shellfish allergy occurs more often in adults and older children, it can appear at any age and can be caused by foods that had been previously eaten without any problems. Most people who are allergic to one type of shellfish are often allergic to other types of shellfish. Many people with shellfish allergy will not lose the allergy.
Shellfish allergy usually develops in young adults. In fact, it is the most common significant food allergy reported by adults and is considered life-long. Along with peanuts and tree nuts, shellfish are the most frequent triggers of anaphylactic reactions. Approximately 12 million Americans suffer from food allergy, with 6.9 million allergic to fish and/or shellfish.
Shellfish is divided into two different categories, molluscs and crustaceans. Molluscs have a hinged two-part shell and include abalone, clams, oysters, mussels, and squid or calamari. Crustaceans have jointed legs, a hard shell and no backbone. They include lobsters, crayfish, craw fish, prawns, crab and shrimp.
Example of Shellfish:
crab, all kinds
craw fish, crayfish, ecrevisse
lobster (langouste, langoustine, coral, tomalley)
Foods Likely to Contain Seafood (Fish or Shellfish)
lip balm/lip gloss
A severe allergic reaction to shellfish called anaphylaxis can be life-threatening if it interferes with your breathing. An anaphylactic reaction is a medical emergency that requires treatment with an epinephrine (adrenaline) injection and a trip to the emergency room. Signs and symptoms of anaphylaxis include:
A swollen throat or a lump in your throat (airway constriction) that makes it difficult for you to breathe
Shock, with a severe drop in your blood pressure
Dizziness, lightheadedness or loss of consciousness
Recipe of the day:
1/2 pound boneless skinless chicken thighs
1/2 teaspoon Chinese 5- spice powder
1/2 cup canned bean sprouts, rinsed and drained
2 tablespoons sliced almonds if you don't have allergy
2 tablespoons minced green onion
2 table spoons soy and gluten free soy sauce
4 teaspoons hoisin sauce (peanut butter free)
1 to 2 teaspoons hot chili sauce with garlic*
4 large leaves romaine, iceberg or bibb lettuce
*Hot chili sauce with garlic is available in the Asian foods section of most large supermarkets. Just make sure to look at the ingredients.
1. Preheat oven to 350'F Place chicken thighs on baking sheet; Sprinkle with 5- spice powder. Bake 20 minutes or until chicken is cooked through. Cool.
2. Dice chicken. Place chicken, bean sprouts, almonds, green onion, soy sauce substitute, peanut soy free hoisin sauce and chili sauce in large bowl. Stir until blended. To serve, spoon 1/3 cup chicken mixture onto each lettuce leaf; roll or fold as desired.. Makes 4 servings
Thank you for visiting life around the allergies your one stop blog for allergy information and allergy free recipes.