The Advantages of Eating Food High in Fiber

The most commonly consumed foods contain low levels of dietary fiber (Slavin, 2013). Fiber-rich foods include whole grains, beans, dried fruits (Slavin, 2013). Another source of dietary fiber is a commercial laxative, including fibers, fiber supplements and fiber-reinforced foods (Slavin, 2013). Dietary fibers can be added to foods due to their water-binding ability, fat-binding capacity, and their functional properties such as the consistency (viscosity), texture and sensory properties of the final product.

For other reasons, most foods with high fiber content are also very healthy. Take fruits, vegetables and whole grains as an example; they are rich in fiber but rich in vitamins and other essential nutrients. In other words, eating high fiber diet can protect your health by ingesting fibers and other essential nutrients.

Whole grain is rich in fiber and contains nutrients such as vitamin B, magnesium, iron, phosphorus, manganese, selenium. Eating whole grains is associated with a longer, more healthy life, and their high fiber content means that they help you feel full. Whole grain also promotes the growth of beneficial bacteria such as bifidobacteria, lactobacillus and bacteriides in the intestine. Interestingly, their filling properties can not be explained by their fiber content alone. It has been suggested that their effect on enterobacteria may also contribute to this effect. However, in this field more research is needed. Generally, making sure you are full and adding whole grains and other foods to your meal helps to maintain a feeling of satiety and may help prevent sugar cravings.

I have always ingested fruits, vegetables, lentils, and relatively high dietary fiber which contains a lot of whole grains. Recently I have been reading research to find out how various kinds of fibers affect specific germs of internal organs. I'm very happy to find the evidence that my diet is fully compliant with acceptable logic. Before each test, I recorded what I ate a few weeks before ingesting the sample. In general, my diet is based on plants and contains a lot of vegetables, whole wheat, lentils. I ate a limited amount of animal protein (mainly dairy products raised with eggs and pasture) and limited fruits. My main cooking methods are frying, roasting, steaming and roasting. My main fat sources are saturated fats and monounsaturated fats (butter, ghee or clarified butter, olive oil, avocado). I only eat nuts and dried fruits (if any)