Lobster

In summary, lobster intolerance usually stems from its protein tropomyosin or environmental factors. An 8-week avoidance, followed by retesting, along with digestion.

🍨 What is Lobster?

Lobster is a type of shellfish prized for its tender, rich-flavored meat. It’s commonly served boiled, grilled, or in dishes like bisques and rolls. Lobster is high in protein, vitamins, and minerals, including zinc and vitamin B12.

🤔 Why do I have an intolerance to Lobster?

An intolerance to lobster is often linked to its proteins, such as tropomyosin, which can trigger sensitivities. Additionally, shellfish are known to accumulate heavy metals or marine toxins, which may contribute to reactions in sensitive individuals.

🛠️ What can I do about it?

Avoid consuming lobster and lobster-based dishes for 8 weeks.
Retest after this elimination period to gauge improvement.
Be vigilant about cross-contact in seafood-preparing restaurants.
Check labels for lobster in processed foods, soups, or broths.

💊 Supplements for Intolerance and Inflammation from Lobster

To support your body:

Digestive Enzymes: Aid in breaking down seafood proteins.
Probiotics: Support a healthy gut and reduce inflammation.

🌟 Why Might I Have an Intolerance to Lobster but Not Other Shellfish?

Specific factors may include:

Tropomyosin Variations: This protein differs between lobsters, shrimp, and crabs, making reactions specific.
Environmental Contaminants: Lobster can accumulate toxins based on its habitat.
Cooking Methods: Preparation styles might affect protein denaturation, altering sensitivity.
Other shellfish like oysters or clams contain distinct proteins that may not trigger the same sensitivity.

🍽️ Popular Dishes with Lobster

Lobster Rolls
Lobster Bisque
Butter-Poached Lobster

🍽️ Alternatives (if tolerated)

Shrimp
Crab
Scallops
Whitefish