Shellfish

Living with a severe shellfish allergy means I have to treat every seafood restaurant or buffet like a high-risk environment. While most people associate a trip to the coast with fresh shrimp or lobster rolls, for me, those scents are a signal of immediate danger. My allergy is so sensitive that I don’t even have to eat the food to feel the effects; the steam rising from a boiling pot of crab or the smoke from a grill cooking scallops can make my eyes swell and my chest tighten. This "invisible" threat makes dining out a stressful ordeal rather than a treat. I have to be incredibly specific with servers, asking if the fries are cooked in the same oil as the fried shrimp or if the Caesar salad dressing contains anchovies or fish byproducts.

Social pressure is often the hardest part to manage. At weddings or parties, I find myself hovering near the snack table, not to eat, but to ensure no one drops a piece of shrimp cocktail into the nut mix or uses a shared serving spoon. I’ve had to train my family to recognize that "hidden" shellfish exists in things like Worcestershire sauce, certain vitamins, and even some Asian sauces like oyster sauce. Carrying two EpiPens is a non-negotiable part of my daily routine, and I’ve had to have the "emergency talk" with my partner and friends more times than I can count. It’s a life of constant risk assessment, but it has made me incredibly resilient and detail-oriented about everything I put into my body.