ORGANIC TRUTH
🧪 Is It Really a Shellfish Allergy — or a Reaction to Preservatives?
Many people believe they’re allergic to shellfish — but the truth is, they might just be reacting to a chemical preservative commonly used on imported seafood.
⚠️ The Culprit: Sodium Bisulfite
This preservative is widely used on frozen imported lobster tails to:
- Prevent black spots on the shell
- Extend shelf life (up to 2 years)
- Keep products “looking fresh” in the freezer aisle
But sodium bisulfite can trigger allergic reactions in sensitive individuals — and the symptoms are shockingly similar to a shellfish allergy:
- Itchy throat or skin
- Hives or rashes
- Stomach upset
- Trouble breathing
- Headaches or dizziness
🤔 Easy to See Why People Get It Confused
Someone eats frozen, imported lobster (usually soaked in sodium bisulfite), has a reaction, and naturally assumes:
“I must be allergic to lobster.”
But if that same person were to eat fresh, local lobster with no preservatives, they might have no reaction at all.
📉 Misdiagnosis Is Common
- Sulfite sensitivity is underdiagnosed, especially in people with asthma or respiratory conditions
- Most people don’t realize their “lobster allergy” might actually be a reaction to the preservative, not the lobster itself
🦞 We Only Serve Pure, Preservative-Free Lobster
At Palm Beach Lobsters, we never use sodium bisulfite.
Our lobster is caught fresh off the coast of Palm Beach, handled naturally, and served the way nature intended —
no chemicals, no shortcuts, no surprises.
You might not be allergic to shellfish — just allergic to the way big suppliers treat it. Taste the difference with fresh, local lobster.