Food allergy is different from a food intolerance, even if they can cause the same symptoms.
“If you have a food allergy, even a tiny amount of the offending food can cause an immediate, severe reaction. Digestive signs and symptoms may include nausea, vomiting, cramping and diarrhea. Other signs and symptoms can include a tingling mouth, hives, and swelling of the lips, face, tongue and throat. A life-threatening allergic reaction known as anaphylaxis can cause breathing trouble and dangerously low blood pressure. If you have a food allergy, you’ll need to avoid the offending food entirely.” Source Mayo Clinic
“Food intolerance symptoms generally come on gradually and don’t involve an immune system reaction. If you have a food intolerance, you may be able to eat small amounts of the offending food without trouble. You may also be able to take steps that help prevent a reaction. For example, if you have lactose intolerance, you may be able to drink lactose-free milk or take lactase enzyme pills that aid digestion (such as Lactaid).” Source Mayo Clinic
There are 8 common allergies:
Other foods containing allergenic proteins include soy, wheat, fish, shellfish, fruits, vegetables, maize, spices, synthetic and natural colors, and chemical additives.
If you feel you have a food allergy, you must immediately go to a doctor to have some tests.
If you feel you have some intolerance, but you can’t figure out which one, here are some apps to help you:
Food Allergy Detective (Iphone)
Allergy Journal (Android)
Doc’s Diet (Android)
Recommend more in the comment section!
Credit: Ingalls Photography
One advantage of buying whole fish is that it’s easy to tell if it’s fresh. Here’s what to look for.
1 The eyes should be bright and shiny, not cloudy or sunken.
2 Look for bright red gills; avoid fish whose gills are a dark rust color.
3 If you poke a freshly caught fish lightly with your finger, the flesh will spring back quickly rather than remain indented.
4 The skin of a fresh fish glistens with a rainbow sheen.
5 Use your nose as well as your eyes and hands: The freshest fish will smell like the ocean; it will not smell fishy.
Once you take your catch home, use it quickly—within a day or two—as it’s highly perishable, or freeze it. Proper storage is key to maintaining quality. Store whole fish in the coldest part of your fridge wrapped in parchment or butcher’s paper on a tray of crushed ice. Make sure the fish does not come in direct contact with ice, which can cause frost damage. Change the ice frequently, as melting ice will waterlog the flesh, deteriorating the flavor and texture.