Originally Posted by Even_Exchange
Well, that wasn't really what I asked in the question. I was wondering if any of you knew WHAT exactly IN the fish I might be allergic to?
My point is that maybe the fish is not the only part of the problem.
The problem may be party in your body.
Maybe you have an over-sensitive reaction to the fish, as I did, before I corrected my inflammatory status.
I used only to be able to eat fish very occasionally.
If I ate fish twice a week that would cause a nasty sore throat.
Now I've raised my Vitamin d3 25(OH)D level to 60ng/ml and have plenty of magnesium and omega 3 and melatonin, I don't have to worry about the fish content of my diet because my body has good anti inflammatory reserves and is able to resolve any inflammation as and when it occurs and detoxify itself from heavy metal pollution.
It may well be that there are differences in where the particular fish you ate was harvested. Group secretly tests mercury in tuna, swordfish
and so the difference in your reactions to particular species depends partly on your ability to detoxify your body or resolve any inflammation that occurs, and partly on the different levels of pollution in the particular slice of Tuna/Swordfish on your plate.
Your Vitamin d, melatonin, selenium status will determine how you react to the mercury in your fish. Where the fish was caught/how old it was/how long it had lived in polluted water determines how much pollution it's body carries.
Maybe you need to improve your ability to deal with heavy metals while also concentrating on eating topfeeders and fish that are eaten younger. Sardines for example generally don't live long enough to accumulate toxins.