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So I have this question about imitation crab meat...I have always been deathly allergic to shellfish..so crab easily fall under this category.. Anyway, do crab and imitiation crab meat share the same chemical properties that in turn, upon ingestion would cause a severe (think nearly death reaction within a very, very short period of time) reaction?? I've been afraid to try so maybe someone might have some insight...
And IS it the chemical property in shellfish or is my body just not producing an enzyme to break it down...help.
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