Can I Eat Algae With A Shellfish Allergy?

I would add that those who are sensitive enough / allergic enough to need to avoid contact or cross contamination, that seaweed is almost inevitably processed in a way that shellfish protein may not be fully removed.  The risk is less for large pieces of seaweed used for cooking stock that you can wash well, and higher for more processed items like sheets of seaweed for wrapping rice, or snack seaweed, or crackers with wrapped dry seaweed, or things like furikake with seaweed, meant to be eaten dry. I have reacted to packaged nori / gim in the past, and would comment that in general, I would appreciate the caveat for "corner" cases for more sensitive food allergic people, such as contact and airborne sensitivity, to be included in these physician responses.  I believe it would help with education regarding the different levels of severity, and increase compassion of the general public.  It's akin to the protection that the best kind of food service preparatory training provides to customers.  Restaurants who excel at training their staff, for the utmost safety, will ensure they are aware of cross contamination.  Just because it is the responsibility of the food allergic to self advocate, does not mean the awareness does not need to be spread.  The goal is to protect those who need it most, right?