In this next topic from Dr Geoff he discusses Dietary Fibre, the interesting facts about it and what it means to us – this first post on the topic gives some background information:
Dietary fibre is material from plant foods that humans are unable to digest and most of it is indigestible carbohydrate. There is no fibre in anything that comes from animal sources (e.g. meat, milk, eggs and fish) and none in any vegetable oils. Fibre comes from foods made from cereal grains like wheat, rice, oats, barley and maize (sweet corn) and from fruits and vegetables. In cereal grains most of the fibre is in the hard outer bran layer which may be wholly or partly removed when the cereal grain is processed. Whole grain or wholemeal cereals include all of the bran but when white flour, white bread and white rice are produced most of the bran is removed along with a lot of the fibre. The skins of fruits and vegetables also tend to contain more fibre than the other flesh (e.g. potato skins, apple peel) and strained fruit or vegetable juices contain no fibre.
Not all fibre is fibrous; about half of it is termed soluble fibre because it forms gums or gels when mixed with water. Peas and beans contain lots of soluble fibre and it is the soluble fibre in oats that makes porridge sticky. Fruit pectin which is used to make jam set is a form of soluble fibre as are natural gums extracted from plants.
Dr Geoff has three more posts for you on Dietary Fibre – keep watching for some interesting facts!
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