Methods of cooking
Has anyone noticed that how food is cooked affects symptoms more than the food itself?
I’m not talking about good foods vs bad foods, just the cooking method.
I've done a quick search in this group, and deep-fried foods have been talked about a lot, and seem to be problematic for many. In general, these haven't caused issues for me when eaten infrequently. But pan fried? I get symptoms the next day.
No issues with butter on toast, or oil in dressings.
I’ve been on biologics and doing pretty well for a while. For convenience I was using Lite n’ Easy (if you’re outside Australia, it’s similar to Jenny Craig — portion‑controlled meals, mostly microwave, very little actual cooking).
During that time things were really stable.
Recently I went back to pan fried dinners (mostly meat and 3 veg) and symptoms have crept back in.
I can’t find much research on cooking methods and UC, but I’m starting to wonder whether pan‑frying might be the culprit.
Not saying this is universal or a rule. Just curious whether anyone else has noticed differences between microwave/airfryer/boiled/baked vs pan‑fried foods.