I’ve heard the same for long-time vegetarians or vegans. I certainly react faster and more strongly to beef than I used to. A doctor explained to me that my body has lost many of the enzymes and bacteria needed to digest red meat.
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Why in God’s name are you still married? You should run screaming from that man and his family. Are you a masochist?
There are two different stories. The first one (with the mushrooms), the husband is supportive of the wife, and they rarely see his family because of it. The second one, the husband thinks the woman is crazy. I believe the second one indeed is divorcing her husband. So, I think you can safely step back from blaming the victim there.
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Bob forbid we actually read the earlier comments… or the actual source before that. /s
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To be fair, @Snork wasn’t the first person to be confused by the fact it was 2 stories at first… I was too. However, abuse is never the victims fault.
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At first I was going to say “water”, but then I hit Google. “Water allergy” is a thing though it’s not an actual allergy.
Here’s an article with other unusual allergies.
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Another one to add to that is “cold”. There was a kid in a daycare one of my kids went to that had to cover all of their skin to go outside in the winter (like barely below freezing). Which, I know, doesn’t sound like an allergy, until you find out that when their skin was exposed to cold they broke out in hives.
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People can have weird reactions to innocuous things, cold/heat, sunlight, water, being touched, etc. It’s not always strictly an “allergy” but biology is pretty crazy in what it can do. I’m grateful that the only reaction i have is to shellfish, that one for the most part is easy to avoid.
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My partner gets that for real, in a really obvious way. He has fairly active and persistent psoriasis so I always assumed it was related to that somehow. He just puts up with it but yeah… Full body rashes with nothing we can connect it to besides the temperature changes. They’re definitely different from the psoriasis flares though, no scaling or anything and they tend to go down within 24 hours. Poor man just spends most of his life itchy from one thing or another. This is the first time I’ve heard of anyone else having this happen.
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Wow. The worst thing my folks ever did was give me decaffeinated coffee when I needed the caffeine.
“What,” the father-in-law was quoted as saying, “I’m just trying to be a fun guy. KNOWHADIMEAN.”
It wasn’t done with malicious intent, just lack of thought at the worst. It does irritate and kind of upset me but ultimately i can’t really hold it against them because i know i’ve done really inconsiderate things and roped them into it 
But honestly i don’t encounter foods with shellfish very often so for the most part its easy for me to manage.
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My daughter was once complaining that fried chicken I made was soupy. I hadn’t tried it yet, and had checked it was cooked through, and it wasn’t too greasy, so couldn’t figure out what she meant. Turned out I’d accidentally bought galina (which is kind of like stewing hen), and it was incredibly tough, just hard to eat. She called it soupy because she greatly dislikes soup. So she figured things you don’t like are soupy.
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I know that feel. Not a huge fan of chicken soup to be honest, but i am quite familiar with the particular kind of hen you’re talking about. It’s uncommon to find here in the US but its very normal to find in Latin America
Ironically, that kind of chicken makes really good soup. But I never make it for my daughter as she still doesn’t like soup.
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I used to enjoy munching on raw onion as a kid. Today, if I eat onion pretty much everyone in my vicinity regrets it almost as much as I do. 
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There are special hens for soup? I think over here they are bred for two types: fast growing with a lot of muscle, for the meat, and those bred for producing lots of eggs. Those build muscle slower (and less) and get stringy, tough meat, and will get used in soups, as cooking softens it.
Which also means that they basically kill the male chicks right after hatching, a practice they are finally in the process of stopping, by detecting them early during incubation. (Another method is raising and slaughtering them for meat anyway, by making the eggs slightly more expensive)
I’ve seen them. Scrawny little birds that aren’t good for much else but boiling until they disintegrate.
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In the US the chickens you buy in grocery stores are raised to gain size fast and butchered young. In other countries this isn’t the case, depending on what you’re cooking you want an older hen. The meat will have a different quality to it that is conducive for soups, stocks, stews and other types of dishes.
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I meant to write “breeds”. My point was that I’d find it very strange to keep a breed of soup chickens. I know them only as a side effect of egg producers. When their output drops, they get into the pot. If you want to broil some, you raise roosters or capons.
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