Earlier this year I went out for a meal and was violently ill all night after eating a dodgy mussel; it was the only thing that I ate and my friends didn't- none of them became ill. Recently I ate koni-koni (an abalone type mollusc) and became ill again although a number of other people also ate it this time. Have I developed a sensitivity to shellfish? Is this likely to be a life-long problem or will it pass? Should I keep trying shellfish to build up a ‘tolerance’ or will my reactions keep getting worse?
I love mussels, scallops etc and can’t imagine a life without eating them!
2007-12-04
16:03:09
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5 answers
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asked by
Raisinmeister
2
in
Health
➔ Diseases & Conditions
➔ Allergies