Jonathan asks: I have a seafood allergy. What should I eat to give me the nutrients I lack?
Wynnie says: Seafood allergies are the most common type of food allergy and are usually lifelong. The seafood that triggers allergic reactions can be divided into:
Vertebrates (creatures with backbones): scaly fish such as cod, salmon, halibut, mackerel, sardines, herring, anchovies, tuna, trout, haddock and John Dory; and
Invertebrates (without backbones): crustaceans (such as prawns, shrimps, lobster, crab and crayfish); molluscs (such as abalone, clams, oysters and mussels); cephalopods (such as octopus, cuttlefish and squid); and gastropods (such as snails).
What is a seafood allergy?
When someone has a seafood allergy, their immune system has an abnormal reaction to the proteins in some fish, crustaceans or shellfish. Sometimes cooking can destroy the allergen, allowing some sufferers to eat canned salmon and tuna safely.