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Posts Tagged ‘crustaceans’

Omega-3 Fatty Acids and Seniors

Wednesday, May 18th, 2016

The Baby Boomers are now in their late sixties and early seventies.  This group, which I am a member of, does not want to age like the generations before them.  We want to be active and involved until our last days.  One way of ensuring that is consuming fish.  Fish is brain food.  It has high doses of  Omega-3 fatty acids.  Fatty acids keep out brains healthy.  These fatty acids help to prevent memory loss and stop reduced cognitive abilities.  A recent study out of the Netherlands found individuals that consumed fish at least once a week slowed down cognitive decline.  Omega-3 fatty acids seem to prevent dementia.  So plan to have tuna salad or sandwiches at least once a week.  Additionally, have white fish and crustaceans (shrimp, crab, or lobster*) often.

Note: Stay away from Tilapia.  The farming method used on this fish produces high doses of bacteria and/or parasites.

* Do not consume crustaceans if you are allergic to them or other fish.

The following recipe is my husband’s favorite fish recipe.  It is found on page 81 of my book.

MEXICAN FISH CASSEROLE

1 1/2 pounds firm white fish (cod, grouper,snapper)

1 cup sorghum flour (for dredging)

Salt and Pepper

2 tablespoon to 1/4 cup margarine

8 ounces jar red salsa

8 ounces cheddar cheese, shredded

6 ounces jack cheese, shredded

1/4 cup parsley

Preheat oven to 350 degrees. Clean and prepare fish.  Cut fish into 3 to 4 inch pieces.  Coat fish with flour, salt, and pepper.  In 12 inch skillet, melt margarine.  Saute fish on both sides until brown.  Place fish pieces into baking pan that is greased.   Top each piece of  fish with: 2 tablespoons salsa, 2 tablespoon cheddar cheese, 1 tablespoon jack cheese.  Place baking pan into oven and bake for 15 minutes or until cheese is melted.  Remove from oven.  Sprinkle with parsley.  Serves 6

The Difference Between Food Allergies and Food Intolerance

Thursday, September 18th, 2014

It is time to revisit the difference between food allergies and food intolerance or sensitivies.  An allergic reaction to a food is severe, immediate, and can be life threatening.  While a food intolerance/sensitivity is not life threatening and can be ambiguous.  Food Intolerances can show up to three days later.  Food allergy reactions are many, the worst being anaphylactic shock, swollen tongue, problems with breathing, asthma, loss of consciousness,etc.  Food intolerance symptoms are many and can be difficult to recognize.  Visit my blog entitled: “The 35 Symptoms of Celiac Disease” dated April 23rd, 2011, for the unusual and unknown symptoms of gluten intolerance.  The symptoms can range from a rash, G.I. tract disturbances, to slight inflamation, slow growth, and many other symptoms.  Foods that cause food allergies are specific such as crustaceans, fish, and nuts; the worst being peanuts.  Just the oil from the peanut or the smell of the fish can cause a severe reaction.  Food intolerance foods are sometimes a mystery, however, gluten and dairy products are becoming well know as two foods that cause food intolerance. 

The word “Food Allergy” is used loosely by both the health professionals and lay persons.  It has made the communication and discussion of food allergies and food intolerance difficult.  Until another word is used to distingish between the two, lay people and health professionals will stubble along many times misundertanding each other.

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