Where’s the Fiber?
High fiber food claims are popping up on products that never had fiber before–yogurt, cottage cheese, beverages and even ice cream. In addition, fiber is being boosted in foods with natural fiber that results in mega-fiber foods such as cereals, pasta, breads, and bars. Where is this fiber coming from, is it beneficial, and can you get too much?
The answer is isolated fibers that are often referred to as functional fibers. Some of these fibers are derived from natural plant fibers such as whole grains, beans, fruits and vegetables and some are manufactured fiber analogs produced by the synthesis or partial hydrolysis of different starches. The benefits of natural fibers str well documented and these new functional fibers derived from natural fibers also have known health benefits. The manufactured functional fibers have less recognzed benefits. The potential GI side effects have also been tested and several can cause mild symptoms such as flatulence and bloating.
Click here to see the first page of the 2-page Functional Fiber Comparison Chart found in the May SUPERMARKET SAVVY Newsletter. For a review of high fiber foods and the complete chart on Functional Fibers that includes plant sources, functional roles in foods, types of foods used in, names on ingredient lists, potential health benefits, and potential GI side effects purchase the May issue of SUPERMAREKT SAVVY Newsletter.
Being a foodie and self-employed dietitian for the past 25 years, I have dabbled in private counseling, corporate wellness, and consulting to food companies and restaurants. This all led to my current position as owner / president / editor / publisher / etc. of SUPERMARKET SAVVY. I spend my time in the supermarket looking for new healthy products, analyzing consumer and retail trends, researching health and nutrition needs, and figuring out how to make healthy shopping easier for you. Join me in this adventure by joining my Blog and Facebook pages.
