Allergic To Shellfish - Articles

Sort by: Newest Most Comments Relevance

Write a blog post

Kosher Shellfish? by Dr. Dalai Medical Doctor

Posted Thu 23 Oct 2008 1:33pm Found on a sandbar about 100 yards off the South Carolina Coast. Read on »

5 Recipes, 1 Ingredient: Shellfish by Alex L. Healthy Living Professional

Posted Mon 16 Aug 2010 6:33am High-protein, low-fat shellfish tastes great and is easy on your wallet! ... Continue Reading » Readers of this article also enjoyed: Read on »

CDPH WARNS CONSUMERS NOT TO EAT SOME CHANNEL ISLANDS SHELLFISH, CRUSTACEANS AND FISH by CA Dept of Public Health Posted Mon 18 Oct 2010 1:27am The California Department of Public Health (CDPH) is warning consumers not to eat sport-harvested shellfish or some parts of crustaceans or small finfish from offshore... be harmful to people. This warning does not apply to commercially sold clams, mussels, scallops or oysters. State law only permits state-certified commercial shellfish harvester Read on »

Health Tip: Eating Fish and Shellfish by franklinb Posted Thu 03 Sep 2009 11:07am Mercury is an element found in the environment, from natural sources and as a byproduct of man-made pollution. Mercury seeps into the soil and water, contaminating some of the foods people eat, the National Women's Health Information Center says. Almost all types of shellfish and fish contain some mercury. Larger predator fish -- such as shark, king Read on »

Portland Shellfish Company Recalls Cooked, Frozen Claw Island Brand, Craig’s All Natural Brand And Inland Ocean Brand Lobs by FDA Posted Tue 15 Jun 2010 7:45am interested parties. FDA does not endorse either the product or the company. Company Contact: Portland Shellfish Co. Inc. Portland, Maine 207-699-5505 FOR IMMEDIATE RELEASE – June 14, 2010 – Portland Shellfish Company, Inc. is voluntarily recalling the following brands of cooked, ready to eat fresh or frozen lobster meat: Portland Shellfish Co Read on »

Cooking tips for Shellfish by Niyaprakash Patient Expert

Posted Sat 13 Sep 2008 11:44pm for 4 to 9 minutes or boil for 3 to 5 minutes after the shells open. Eating shellfish raw (think oysters on the half shell) or less than well done is risky business. They may Read on »

Portland Shellfish Company Expands Recall to Include Meat Without Feet Label, Lobster Claw and Knuckle Meat, because of Possible by FDA Posted Mon 21 Jun 2010 7:45am interested parties. FDA does not endorse either the product or the company. Company Contact: Portland Shellfish Company Co, Inc. Portland, Maine 207-699-5505 FOR IMMEDIATE RELEASE – June 18, 2010 – Portland Shellfish Company, Inc. is expanding this voluntarily recall to include the Meat Without Feet private label food service (2 Lb bags), pack Read on »

Shellfish by the Seashore by Sara B. Patient Expert

Posted Tue 23 Jun 2009 5:50pm I've always had an affinity for scallops. Sea, not bay. I personally loved Season Five of Top Chef and especially Jaime's Top Scallop recipes. After that season, I cannot look at a scallop without thinking of Fabio's famous one liners. Especially after a long day spent at the beach or out on the boat, I love nothing more than to dig into some ... Read on »

Surveying Superior Shellfish by Health&Fitness GuideforDummies Posted Fri 24 Apr 2009 7:22am The term shellfish includes seafood such as shrimp, lobster, oysters, clams, mussels, and scallops, which all have a shell instead of fins and gills. It also includes some... overcooking shellfish. Doing so causes the texture to become rubbery and unpleasant. Mussels with Pastis This dish comes from Lewis Rossman, from Cetrella in Half Moon Bay Read on »

Allergic Asthma and Non-allergic Asthma by Fibro Viv Patient Expert

Posted Thu 29 Jul 2010 11:04pm Hi Everyone, It sounds like there are a number of people suffering from allergies and asthma these days. I know, nothing new however, I am concerned about my family and friends, so here goes: There are two broad categories of this disease—allergic asthma and non-allergic asthma and the symptoms are the same for both. With allergic asthma Read on »