Wow-- great find. Will read when I'm operating at better cognitive capacity. I'm very interested in how cross-reactive the mollusc/shirmp tropomyosins are.
As you might recall, one of my very worst reactions ever was to squid-- that I had rinsed multiple times in an effort to reduce possible XC. We'd assumed that it was probably just cross-contamination, but now I wonder.
I also wonder because of the aerosol reactivity that I evinced toward "scallops" that DH was pan frying one night. Scallops are quite commonly mislabeled, of course, and probably also commonly cross-contaminated, but it's interesting how intense that reaction was. Seemed suspect even at the time for merely being to a contaminated product-- it was more like he was cooking WITH an allergen.
I just avoid it all at this point-- no escargot for me in France, tyvm. But it intrigues me. I have to wonder if my primary allergy isn't to something other than shrimp tropomyosin.