A 34-year-old member asked:
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Why do I have a stronger allergic reaction to raw versus cooked shellfish?

1 doctor answer
Dr. James Sublett
45 years experience in Internal Medicine
Cooking alters food: In general, raw or minimally cooked foods have a higher risk to cause an allergy reaction. Cooking alters the allergy causing proteins in the food enough to reduce the reaction.
Answered on Dec 12, 2018
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Related questions:

A 49-year-old member asked:
Dr. Jeffrey Rumbyrt
31 years experience in Allergy and Immunology
It depends: It depends on where the swelling is located. If you had a severe allergic episode, swelling in mucous membranes can sometimes last several days.
A 71-year-old male asked:
Dr. William Schmidt
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Always: Always
A 39-year-old female asked:
Dr. Andrew Murphy
28 years experience in Allergy and Immunology
Yes: Protein from the shellfish can leach into the oil and then potentially contaminate other foods that would be cooked in the oil
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A 40-year-old member asked:
Dr. Lily Hwang
17 years experience in Pediatric Allergy and Asthma
911: If you have a history of severe shellfish allergy (difficulty breathing, wheezing, nausea, diarhea, full body hives, affecting multisystem) you need ... Read More
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2 thanks

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