Interstitial Cystitis Advice

One of the flavours that the majority of people with Interstitial Cystitis miss the most is that of citrus fruit. Yet the high acidity levels and other chemical components of citrus fruit mean that they are off limits for most. However there are a few ideas that you can try in order to get some of the citrus flavour back into your dishes. As for that big glass of freshly squeezed orange juice in the morning, the best idea would probably be to try a low-acid brand, and/or to take something to neutralize some of the acid like Prelief or Tums.



-Lemon and orange extracts (essences) in small amounts. They can flavour a plain white cake, spruce up ice cream, even be used in savoury dishes like fish or chicken. Keep the quantity low (less than 1 tsp per recipe usually) and look for brands with as few added ingredients (preservatives, chemicals, or colourings) as possible.



-Lemon balm (Melissa officinalis), this citrus scented (and somewhat flavoured) herb is a culinary treat, though you may have a bit of a time finding it in the herb section of your local grocery store. A favourite for hundreds of years in Europe where it was often used for it’s antibacterial, anti-spasmodic and stomach-soothing properties, it is a wonderfully easy plant to grown in your garden or window box, though you do have to trim it back or it can grow to over two feet tall. Lemon balm goes wonderfully with fruit, desserts, honey, salads, and chicken. Use it sparingly wherever you want a hint of citrus flavour mingled with the greenness of herbs. (Do note however that if you get a bad reaction to lemon balm it may be due to the naturally occurring tannins it possess. As well pregnant women are advised to stay away from lemon balm due to it’s antigonadotropic and antithyrotropic effects.)



-Dried citrus peel is a must have in the IC kitchen. Preferably it is best to dry your own peel, and than break it into tiny pieces that you can add to a scattering of sweet dishes and main courses. A little dried lemon peel is wonderful in a creamy pasta sauce, and dried orange in a bladder safe tea can be a wonderful pick-me-up. To dry your own citrus peel, peel as many oranges, lemons, etc as you’d like, removing any excess pith from the underside of the peel and leave the peel to dry in a warm, dry spot (or do it like the Italians and pin them to your cloth line) until they are hardened and no moisture is felt. Stored in an airtight container they will keep for ages.



-Lemongrass (Cymbopogon citratus), this Asian herb has developed a cult following as of late, but did you know that you maybe able to get away with a little in your diet too. Buy fresh lemon grass and prepare the stalks, cut off a little and use in your favourite recipes. It goes wonderfully with berries and in stir-fries. As with any citrus-like product use lemongrass sparingly as it is high in “citral” one of the main ingredients in lemon peel. Lemongrass can also be found as a dried powder in specialty shops and Asian markets where it is often called Sereh powder.



-Use minute amounts of fresh citrus juice in baking recipes that call for baking soda or baking powder, both of which will help to buffer some of the acidity in the fresh juice. Freeze orange or lemon juice in an ice cube tray. Once the cubes are frozen transfer them to a freezer proof bag or container and use as needed. Do be careful though as many ICers have gotten a flare from barely a drop or two of citrus juice. As well some people find that cooking with a little juice may be easier on their bladders than drinking it raw, something a bit akin to the results some people have with alcohol and IC. Fresh citrus peel (zest) can also be tried sparingly in many recipes, and has an affinity for seafood.



-Try making homemade candied citrus peel for use in baking, especially those (alcohol free) winter desserts. For a quick version of this classic ingredient see the ICadvice recipe, Homemade Candied Citrus Peel .



As well as lemon balm and lemongrass a number of other herbs have a slightly citrus-like flavour such as lemon verbena (Lippia citriodora), which is delicious in the bottom of a cake or pudding, simply, place a few leaves there before pouring in the batter or pudding, or in teas and salads. Or try lemon basal (O. americanum) a “heirloom” variety of basil with a slightly citrus note, it is often referred to as “Mrs. Burns”, there is also a somewhat uncommon lime variety of basil too. Both can be grown at home like regular basil, and go excellently with pork and chicken.

With a little trial and error you may find that you can incorporate the flavour of citrus in some of your favourite dishes and drinks once again. One last point to remember is that limes are the most acidic of all fruits, often having as much as 8% of their total body weight in acid.