What is Friture Vertigo?
Friture vertigo, also known as “flying fish vertigo,” is a condition that causes dizziness and nausea in people who eat certain types of small, oily fish. The condition is caused by a chemical reaction that occurs when certain proteins in the fish are exposed to heat. While friture vertigo is relatively uncommon, it can be quite severe in some cases.
Symptoms of Friture Vertigo
The symptoms of friture vertigo can range from mild to severe, and can include:
What Kinds of Fish Cause Friture Vertigo?
Friture vertigo is most commonly caused by the consumption of small, oily fish such as sardines, anchovies, and herring. The condition is believed to be caused by a reaction between the proteins in the fish and the heat used in cooking. In some cases, friture vertigo can also be caused by eating fish that have not been properly cleaned or stored.
How is Friture Vertigo Treated?
There is no specific treatment for friture vertigo, as the condition usually resolves on its own within a few hours. In some cases, anti-nausea medication may be prescribed to help relieve symptoms. Patients who experience more severe symptoms or who have underlying medical conditions may require hospitalization for closer monitoring.
Preventing Friture Vertigo
To prevent friture vertigo, it is important to properly prepare and store fish before eating it. This means ensuring that the fish is cleaned and stored at the correct temperature to prevent bacterial growth. When cooking fish, be sure to use gentle heat and avoid overcooking, which can cause the proteins in the fish to break down and trigger a reaction.
Conclusion
While friture vertigo may be a relatively rare condition, it is important for those who are prone to dizziness to be aware of its potential risks. By taking appropriate precautions when cooking and serving fish, it is possible to prevent the onset of friture vertigo and ensure that a meal remains a pleasurable experience.
