Sunday, January 23, 2011

IC AND THE BASICS


First off I am not an expert on IC or diabetes.  I follow the guide lines given to me by others that have researched these conditions.
My recipes are made for me, my husband, family and occasionally for potluck dinners.
The recipes are as close to the FOOD LIST Bladder Friendly and Try It sections.
[by the way Bananas have been added as long as they are not overly ripe].

HELPFUL STEPS FOR IC & RECIPES

1.  When purchasing food ALWAYS check the label of ingredients-companies change their formulas OFTEN. What normally has been safe may change the next time you buy it.
2.   Always check the ingredients before preparing a recipe and if you have a problem with that ingredient-substitute what you think will work.
3.  If it does not work, keep trying other possible substitutions-don't give up-think of it as an adventure.
4.  Don't forget Spices - check the label of all spices for fillers like citric acid, orange peel, preservatives, etc. from your food list. [My daughter used Mrs Dash's on some vegetables and I found out after a flare up that it had orange peel in it].
5. Read the entire recipe and make sure you know all the steps that are involved before you begin.
6. If having a flare up prepare as much of your food sitting at a table so that you are not so uncomfortable.
If you can get help in the kitchen by all means do so.
I prepare freezer meals so that during a flare up all I have to do is thaw and throw in the oven.
7.  Measure using the appropriate measuring utensils.  In my recipes I use glass measuring cup for liquids and plastic and metal for dry ingredients.
8.  Use a timer.  Remember stoves, ovens, and even microwaves vary.  Know your own equipment.  If my recipe says 350 and your oven is hotter lower accordingly.
9.  BE CAREFUL ABOUT DOUBLING OR HALVING a recipe. My recipes are usually 4-6 servings.
The rule of thumb for increasing is 1 1/2 times and if that is not enough for you after tasting 1 3/4 times.
This applies to decreasing also.
10.  It is a good idea to write your reactions to any recipe as far as if there was something that caused a flare up (remember this can take a week) or whether your family enjoyed it or not.
OBTAINING NATURAL FOOD
Try to buy natural or organic foods whenever possible. If you can garden do so (great stress buster).
Buy certified natural grown foods from your local farms and farmers markets.
The prices may be a little higher but worth the benefits in the end. In some cases the farmers market is less expensive than the Organic in the stores.
Check out your local farms for tours so you can see what involved. The appreciation for their hard work and determination makes the extra well worth your health and their survival.
Check with your "Local Community Agriculture" (CSA) for their programs for getting farm fresh produce.
Here in our area  Moon Rise Farms participates in the CSA.  They have different programs that occur during the season.  An individual will usually pay a specified amount for the produce that is grown and delivered or picked up at specified areas during the season.
Here in our area we can pay a certain amount and during the peek season we get a box with the harvested vegetables weekly.  This year I joined the program to have the Thanksgivings box delivered.  It had winter squash, scallops, winter greens, garlic, a pumpkin, etc.  What a treat that was.  Not to mention I knew it was all grown in our local area, without pesticides or chemicals.

CHECK BACK PERIODICALLY TO THIS LIST-when new information is added, it will be posted on this page.  I will post this information on the latest blog.

HELPFUL HINTS:
Substitution
1 cup of store bought milk-substitute with 1 cup water and 1/3 cup non-fat dry instant milk.
If you cannot eat the mild cheddar exchange it for Mozzarella, American, or Jack Cheese that is void of preservatives and additives.  Choose a cheese that does not cause you problems.



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