海鮮過敏
27
二月
其實海鮮過敏(Seafood Allergy)，多見於身體的免疫力下降的時候。我們可曾發現小時候我們不會因為食海鮮而敏感，但到長大後卻有時因工作繁忙，會容易出現對海鮮過敏的現 象。導致海鮮過敏主要原因是海鮮所含的組織胺(Histamine)健康的人體內會有足夠的酵素來分解組織胺。當我們免疫功能下降身體未能分解組織胺或進 食大量的海鮮，身體未及分解組織胺時，機體會產生過敏反應，而引發皮膚敏感。這時嗜酸性細胞增多，皮膚的血管擴張，通透性的增高使血漿外滲，導致皮膚出現 瘙癢性的風疹。此外，不新鮮的海鮮及經加工過的海鮮亦會令海鮮中所含的組織胺提升，加重過敏的現象。
從中醫角度，海鮮所引起的急性風疹，屬風熱的一種。要預防過敏，建議在海鮮餐後飲用以下的抗過敏茶，當中包括紫蘇五錢、陳皮二錢、生薑三片(切絲)。以清水冲洗藥材，並將藥材置於暖水杯中，加入熱水，焗二十分鐘後即可飲用。
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