If you or someone you love has gluten intolerance, then I am sure this month has been full of worthy information. May was after all National Celiac Awareness Month, making this the perfect to time dive into the topic of gluten-free recipes. I read recently in the Interstitial Cystitis Network Newsletter that, “Celiac disease and gluten intolerance are hot topics in IC support groups around the world.” As if Interstitial Cystitis is not enough, now tossing out the lovely grains and decadent treats seems to be the trend. In my previous blog, Ollie Ollie Gluten Free, I discussed the origin of gluten, and in this story I will help you understand what to avoid.
Do not be fooled by bright colors and pretty stickers, avoid those processed foods, as well as the refrigerator section filled with gluten free dishes, they are a poor attempt at providing a market that has great need with few options. High gluten foods are made with grains like wheat and rye, they contain high amounts of gluten because gluten is an elastic protein that forms when these flours mix with water. This means products such as pasta, cake, crackers, waffles, ,and batter-fried foods are foods you should avoid. For an extensive list of foods to avoid, along with how to enhance your gluten-free/interstitial cystitis food style visit http://www.drugs.com/cg/gluten-free-diet.html.
Remember, eating fresh is always best, and cutting out the processed food will give you full control of what you put into your body. This way you can create a game plan before you go to the store and tempt yourself to buy foods that may cause you to flare up. Write a list of dishes prior to your shopping trip and do a little research on what brands are safe for both Interstitial Cystitis and gluten-free diets. There is gluten-free flour at your local grocery store, and we have plenty of gluten free options in our recipe section.
June is National Safety Month, as well as National Smile Month; maybe this blog can help you achieve both!