Supplements: Slippery Elm

 Slippery elm comes from the bark of the slippery elm tree. Historically it was used by Native Americans to soothe sores, burns and skin ulcers. It is also known as a treatment for sore throat. When combined with water it forms a soothing mucilage that can calm the intestinal track by coating it with the gel like herb.

I take slippery elm on an empty stomach with a full glass of water. Slippery elm will  absorb the water and push this soothing gel through the intestines. So its great for constipation. It should not be taken with medicines as it can reduce their effectiveness. This is useful when flaring and not meant as a preventative.

Caution: There may be a possible allergic reaction for those allergic to elm pollen or peach.

When I do take it, which is rare these days, I take two capsules with a full glass of water 2 or 3 times a day on an empty stomach. This of course is in addition to my strict diet. 

Caution: Do not take if pregnant.

Amaranth

 Amaranth is a naturally gluten free grain. Amaranth is a tiny seed, similar to quinoa and packed with nutrition. Amaranth is particularly high in protein, fiber, iron, manganese and magnesium. It's said to have antioxidant and anti-inflammatory properties as well. In some studies it was also shown to lower cholesterol and help control weight. 

Amaranth can be ground into a flour or cooked whole. It can even be popped like popcorn.

I recently tweaked my favorite banana bread recipe for an Amaranth cook book. Here it is:

Ingredients:
2 very ripe bananas
2 eggs, beaten
3/4 cup milk (or milk substitute) 
1 tsp vanilla 
1/2 cup applesauce 

3/4 cup brown sugar 
1 Tablespoon coconut oil  melted
3/4 cup Amaranth flour 
1/4 cup ground flax seed 
1/4 cup almond flour 
1/4 cup gluten free raw rolled oats 
1/2 cup rice flour 
2 tsp baking powder (featherweight) 
1/2 tsp salt 
cinnamon to taste
1/2 cup chocolate chips (optional) 

Directions:
1. Preheat oven to 350 F.
2. Mash bananas in a large bowl.
3. Add egg, milk, coconut oil, vanilla, applesauce and brown sugar; mix well.
4. Mix all dry ingredients in separate bowl.
5. Slowly stir dry ingredients into wet ingredients.
6. Mix in chocolate chips if desired.
7. Coat bread pan with oil or margarine, or use parchment paper.
8. Bake 45 minutes.

Makes one loaf.

Making Substitutions: mayonnaise

 With warmer weather coming soon it makes me think of cookouts and coleslaw. Yum except I can't eat traditional coleslaw dressing without it leading to a flare. 

To avoid flaring, I avoid all gluten and corn, as well as all derivatives of corn and gluten. Unfortunately this includes white distilled vinegar, found in regular mayonnaise. White vinegar is a derivative of corn. Mayonnaise may also contain corn syrup, another derivative of corn.

Fortunately for me I have Vegenaise. It's a mayonnaise made with regular sugar and apple cider vinegar. To me it tastes exactly the same.

Bonus: Here's how I made my coleslaw with dressing last night:

3 cups cabbage and carrots (shredded or rough chopped)(or try other veggies like green onion and broccoli)

1/3 cup Vegenaise

2 Tablespoon apple cider vinegar

1 Tablespoon sugar

salt and pepper to taste

Making Substitutions: Soy Sauce

 Soy Sauce

Regular soy sauce is full of gluten. Many people who decide to go gluten free will give up the breads, bagels, cereals etc. But forget about sauces made with soy sauce. Gluten is found abundantly in this delicious condiment. And who doesn't love asian cooking?

 Solution (two actually): Gluten free soy sauce (Also known as Tamari) or Bragg's liquid aminos. I use both depending on availability. They taste very similar to me. Once they are mixed in with sauces and food, there is no difference.

Why these fit in with my diet to keep my Crohn's in remission: I avoid all gluten and corn. Regular soy sauce, with all its gluten would put me in a flare

This is why I must avoid all sauces and mystery seasonings. Unless I make it myself or know ALL the ingredients, I avoid it. 

So if you are bothered by Chinese take out, it may be a hint that it is actually the gluten in the soy sauce that upsets your stomach.

Some Chinese restaurants (PF Changs for one) offer gluten free sauce. I also occasionally get Chinese food without sauce. Just steamed vegetables with plain meat. But I also make sure that there is no starch on the meat. All that said, I usually make it myself to be 100 percent sure. 

Bonus, here's my recipe for Corn and Gluten free Sichuan beef:

https://howibeatcrohns-lynne.blogspot.com/search?q=sichuan