- Knowledge Base
- Foods & Drinks Section
- Fish and Seafood
-
Your Results
-
The Science Behind Our Test
-
Foods & Drinks Section
-
Toxins Section
-
Heavy Metals Section
-
Vitamins, Minerals, & Fatty Acids Section
-
Yeast & Fungi Section (Candida)
-
Gut Biome Section
-
Digestive Process Section
-
Weight Loss
-
Elimination Diet Steps
-
Gluten
-
Targeted Test
-
Supplements
-
Food Color
-
Preservatives
-
Antioxidants & Acidity Regulators
-
Thickeners, Stabilizer & Emulsifiers
-
Fatty Acids & Compounds
-
Essential Oils
-
Skin Care Ingredient
-
Other Nutrients
-
Non-Essential Amino Acids
-
Essential Amino Acids
-
Carotenoid Terpenoids
-
Additives
Catfish
What is Catfish?
Catfish is a freshwater fish with a mild, sweet flavor and firm flesh. It's widely farmed and popular in Southern U.S. cuisine, often fried or grilled. Its distinctive whisker-like barbels make it easily recognizable.
Why do I have an intolerance to it?
Catfish intolerance may result from an allergic reaction to the proteins in the fish, such as parvalbumin. Symptoms can include gastrointestinal distress, skin rashes, or more severe allergic reactions like difficulty breathing.
What can I do about it?
Managing a catfish intolerance involves avoiding catfish and dishes containing it. Ensuring proper food handling to prevent cross-contamination is crucial. If exposed, antihistamines can relieve mild symptoms, but for severe reactions, medical intervention with epinephrine may be required.