Most people understand the importance of dietary fiber in their diet. Much has been said about its importance in heart health, diabetes, cancer prevention, and even weight control.
What is less well understood is how different types of fiber effect the body. Some provide fecal bulk, some are absorbed more quickly into the blood stream than others, and thus raise blood sugar levels more quickly, and yet others provide benefits to the heart.
Thus, despite the apparent simplicity, fiber is a complex topic. And whilst all types of fiber are important, if you are looking at preventing or managing specific conditions, its not enough to just look at the total dietary fiber as written on food packaging.
Dietary fiber is broadly classified into soluble and insoluble fiber. Soluble fiber is fermented in the colon, and plays a role in slowing the absorption of glucose into the bloodstream. It also encourages the growth of the ‘friendly’ bacteria that help break down bile, and are involved in the creation of B vitamins like folic acid, niacin, and pyridoxine.
Insoluble fiber, on the other hand, acts a bit like an intestinal broom. It provides bulk to the stools, and makes sure they pass through easily and quickly. This is the type of fiber that keeps you ‘regular’, not insoluble fiber.
Insoluble fiber does provide a feeling of fullness, however. This makes it great for weight loss and controlling hunger. It also keeps blood sugar levels more stable, although research into the rate at which carbohydrates enter the bloodstream have found there to be some significant differences within the foods that make up the fiber group. Dietary fiber can thus be rated by its Glycemic Index, which effectively ranks fiber foods with each other on a relative scale.
The idea is to try and include more low gylcemic index foods. Foods with a high glycemic index cause blood sugar levels to spike, providing too much energy to the blood in the form of carbohydrates, which in turn sets off the body’s sugar controlling hormone – insulin. You thus get a ‘high’ followed by a sudden drop. This in turn leads the body to want more carbohydrates to balance itself again, leading to cravings and overeating, as well as tiredness and moodiness.
Low glycemic index foods include lentils, chickpeas, baked beans, fruit loaf, salmon sushi, barley, milk, low fat custard, soy milk, yoghurt (not diet yoghurt), apples, strawberries, grapes, spaghetti, peas, carrots, fructose, strawberry jam, and chocolate milk.
Moderate glycemic index foods include pea soup, rye bread, porridge, muesli, ice cream, bananas, pineapple, kiwi fruit, new potatoes, beetroot, white sugar, honey, and mars bars.
High glycemic index foods include broad beans, bagels, white bread, brown rice, watermelon, udon noodles, desiree, pontiac and sebago potatoes, and glucose.
We need both soluble and insoluble fiber, however. A study published in the American Journal of Clinical Nutrition found that in a group of 6000 French men and women, those with the highest levels of soluble and insoluble fiber in their diet had a lower risk of being overweight, a lower risk of having blood pressure problems, cholesterol problems, and they had better levels of triacylglycerols and homocysteine. The last two are measure3 of heart health.
Fiber from cereals was linked to lower body fat, lower blood pressure, and lower levels of homocysteine. Those with a higher intake of vegetables, also a source of fiber, had lower blood pressure and lower homocysteine levels. Fiber from fresh fruit was associated with a lower waist to hip ratio (good news for dieters!), and lower blood pressure. And fiber from dried fruit, nuts, and seeds (like sesame seeds, sunflower seeds, and pumpkin seeds) was also linked to a lower waist to hip ratio, lower body fat, and a better fasting glucose concentration. Fasting glucose relates to having a steady level of glucose between meals. If it dips too low, we crave things, often sweets.
Fiber has another interesting benefit. In people with type 2 diabetes, it has been found to lower the levels of ‘bad’ cholesterol, and increase the levels of ‘good’ cholesterol. It has already been established that fiber supplements will lower the levels of bad cholesterol in people, whether they have diabetes or not. But this new study found that fiber supplements also decreased the reabsorption of cholesterol from meals.
To get this benefit, it is important to time taking the fiber supplement in synch with meals. The study participants took a fiber supplement drink before mealtimes, and this ensured that the fiber was in the intestines when the meal was being eaten. The people in the study participated for 90 days and their average age was 59 years old.
References:
1. Australian Healthy Food, November 2005
2. nutraingredients.com/news/ng.asp?id=64759
3. nutraingredients.com/news/ng.asp?id=57887
4. nutraingredients.com/news/ng.asp?id=64462
5. nutraingredients.com/news/ng.asp?id=59737
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Very complex carbs (dietary fiber) also have a very complicated molecular structure, and also are resistant to most digestive enzymes produced by the human body. As a result, they cannot be broken down into glucose or other nutrients at all. This is why fiber transits the intestinal tract largely undigested. This has a knock-on effect on the speed of digestion of other carbs around them. For example, where certain starches are “protected” by indigestible fibrous wrapping, the enzymes cannot get to grips with the starch as fast as normal. Also, the presence of soluble fiber in the stomach and intestine typically creates a viscous mass of digesting-food in which carbs and enzymes take longer to mix. Result? Carb digestion slows down.
As we have seen, because the human body runs on glucose all carbs are converted into glucose in the digestive tract. The glucose then enters the bloodstream and thus contributes to a rise in “blood-glucose”.
Blood Glucose Must be Kept Within Limits
A very high level of glucose in the blood is toxic, while a very low level is detrimental to bodily functions. Therefore the body has a system to regulate the amount of glucose in the bloodstream to ensure that it remains balanced within safe parameters. This glucose balancing system depends upon two mechanisms: hunger and insulin.
Low Blood Glucose Triggers Hunger
If blood-sugar levels drop, the brain causes us to feel hungry. Result? We eat food that is then converted into glucose and our blood glucose levels rise. If we don’t eat and blood-glucose levels fall too low, we trigger the condition known as hypoglycemia.
If we eat a diet that contains too many high GI carbs (carbs that are rapidly converted into blood glucose) we force our body to respond by releasing equally large amounts of insulin into our bloodstream to cope with the glucose. Over time this excessively high level of insulin can cause the “insulin-receptors” in our cells to become less sensitive to insulin.
The hunger-or-insulin see-saw mechanism works well, provided that we don’t eat too many high glycemic index (GI) carbs that are rapidly converted into glucose. When this happens, when a LARGE amount of glucose enters the bloodstream (called a “sugar spike”), the system responds by releasing a LARGE quantity of insulin. (It thinks we’ve eaten a huge amount of food.) The amount of insulin is so large that not only does it disperse the food-glucose we have just eaten, it disperses a lot more. Result? Our blood glucose falls too low. So, within a short time (about 2-3 hours) the brain tells us to feel hungry and we recommence eating. This rapid rise and fall in blood glucose, caused by excess production of insulin, is not good for our health or our eating habits.
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Tags: Balancing System, Blood Glucose Levels, Blood Sugar Levels, Bloodstream, Bodily Functions, Dietary Fiber, Digesting Food, Digestion, Digestive Enzymes, Digestive Tract, finess, healt, healt and finess, Human Body, Hypoglycemia, Insulin Receptors, Intestinal Tract, Intestine, Low Blood Glucose, Molecular Structure, Soluble Fiber, Starch, Starches
Looking for healthy, inexpensive and versatile ways to add more protein into your diet?
Why not consider dried beans?
Dried beans, also known as legumes and pulses, are not only a great source of protein, but are low in fat, packed with vitamins, minerals and both soluble and insoluble fiber.
Ask any vegetarian how they get enough protein in their diet and they probably will say “I eat a lot of beans”.
I decided to become a vegetarian as a small child and my parents (who were not vegetarians by the way) worried that I would be lacking in the protein necessary for growth. So, after consulting with my pediatrician and many books on raising vegetarian children, they added beans and lentils to the family table. Not only did I grow, but I am the tallest woman in my family, an enormous 5 feet 5 inches tall. Yea, well, my family is not famous for its tall women ?
Protein, Fiber, Vitamins and Minerals
Ok, ok, back to the beans. Beans are an excellent, non-fat source of protein. Just one cup of beans has about 16 grams, about the same as 3 ounces (audio cassette size) piece of chicken, fish or beef.
Because they are a plant, they contain fiber, vitamins and minerals like vegetables. Nutritionists refer to them as “crossover foods” which means they can be used in a meal as a protein or vegetable item. Take a look at the cuisines of different countries and cultures. You will notice that most cultures include beans, prepared in many different ways. Such a versatile food!
Another unique quality of beans is the fiber. Beans contain both soluble and insoluble fiber. Huh? What does this mean?
Insoluble fiber is the technical term for what my Mom always referred to as “roughage”. You know.. the stuff that makes food move through your body more easily. Insoluble fiber has received a lot of publicity in recent years because of the link to a high fiber diet and lowered risk of several types of cancer.
Soluble fiber forms a “gooey” substance in the digestive process that helps with processing of fats, cholesterol and slows the release of carbohydrates into the bloodstream. The American Diabetic Association loves beans!
Beans are rich in antioxidants, folic acid, vitamin B-6 and magnesium. Folic Acid and B-6 are known for their ability to lower homocysteine levels in the blood.
Elevated blood levels of homocysteine in the blood are associated with risk for heart attack, stroke and peripheral vascular disease. 20-40 percent of patients with heart disease have elevated homocysteine levels.
So, what’s the downside of this wonderful food? If you are not used to a high fiber diet….flatulence. As with the introduction of any high fiber food, go easy with the amounts the first few days until your body adjusts. Then any uncomfortable feeling will probably pass.
How to Cook
You can use canned beans which are nutritionally similar to dried ones. It’s a good idea to rinse the beans before eating them to remove the salt and preservatives used in canning.
I tend to try and avoid processed foods where possible so I buy dried beans and cook them following the instructions on the package. Generally, beans are not complicated to cook, but require time. Most beans, except lentils, require an overnight soak in water to soften them up. Then they can be simmered until soft on the stove or in a slow cooker. Generally, the bigger the bean, the longer they take to cook. One thing to note: after soaking, rinse the beans and cook them in new water. This will help prevent flatulence!
Beans can be frozen after cooking and used in sauces, soups, salads or anywhere your imagination takes you. Where I live, red bean ice cream is popular. Delicious!
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