|
Written by Glenn Rosenberg
|
|
Tuesday, 29 September 2009 |
Common names
* Fiber (Fibre) Dietary fibres are structural components of plants. The type and amount of fibre in plants vary from species to species.
A common misconception about fiber is that it is not digested by enzymes in the body and therefore provides no calories or nutrients. But the category "fibre" includes chemicals that are not fibrous, materials that can be dissolved, and some substances that can be digested partially. We eat quite a complex mixture of fibers.
Recommended Intake
* Males 19-50: 38 g/day
* Males 51+: 30 g/day
* Females 19-50: 25 g/day
* Females 51+: 21 g/day
What's Fiber for?
* Increases satiety, therefore assisting in weight management
* Lowers blood cholesterol
* Decreases risk of heart disease, type 2 diabetes, and some forms of cancer
* Maintains GI system health
Best Food sources
* Whole grains, such as brown rice, wild rice, oatmeal, barley, bulgur, kamut, spelt, quinoa, and millet
* Whole grain products, such as whole wheat bread, cereal, and pasta
* Vegetables, fruit, and legumes
|
