Hello there,

I'm a 34 years old male suffering with IC, and I have been able to keep my symptoms under control by following an strict diet, but there is something that's bugging me, and I'd love to see if someone can provide some answers, just because I'm curious about the probable cause. So the thing is that I have noticed that whenever I eat traditional-homemade mexican pastry I always end up getting a flare. I find that super weird because I thought the same was gonna occur with commercial brown bread since those contain a lot of ingridients, including chemicals and preservatives. On the other hand mexican pastry (I live in Mexico) are made of very basic ingridients: all-purpose flour, sugar, yeast, salt, and sometimes vegetable shortening.

I'm wondering if it could be the "flour" used for the mexican pastry since brown bread uses wheat flour.

Thanks in adavance.