Some bacteria, which have been linked to control of IBD and a reduced risk of colon cancer, grow on pectin in the large intestine.
I am doing a horrible experiment, with a sample size of 1 (me) and a bunch of things not kept constant between the experiments - please forgive me. But I'm really interested to know if there is a biological basis for my findings, or if it is likely just coincidence.
I have indeterminate ulcerative colitis/crohn's disease.
Experiment
2 weeks: I found that cooking apples and eating them in my porridge gave me the best control in the 10 years since I was diagnosed.
2 weeks: I stopped eating apples and my symptoms got worse.
2 weeks: I started eating raw apples and the disease was no better.
2 weeks: started eating cooked apples again and my IBD is a bit better.
No medication for the entire period.
All I have found online is that if you cook apples it releases water soluble pectin.
Is there anything that cooking apples does to the pectin to make it a better substrate for bacteria growth?
Thanks a lot.
