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Dietary Fiber Carbohydrate
Like Roughage, Soluble and Insoluble Fiber |
Carbs in Food |
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Information About Carbs | Carbohydrates Guide | Low Carb Diets |
Dietary Fiber - The Indigestible CarbohydrateWhat
Are Carbohydrates? - Carbohydrate
Science - Synthesis of Carbohydrates
- Monosaccharides - Disaccharides
- Oligosaccharides Complex CarbohydrateDietary fiber, sometimes called roughage, is a group of very complex carbohydrates - found mostly in plants - whose chemical structure prevents them from being digested by humans. Although some metabolism of fiber (by certain bacteria) occurs in the intestines, we lack the digestive enzymes needed to break down the bonds that hold together fiber's sugar units. Therefore, fiber cannot be converted to glucose and contributes no calories to our diet. Most dietary fiber passes through the intestinal tract undigested. Types of FiberThere are two basic types of dietary fiber: soluble and insoluble fiber. The best sources of fiber include beans, wholegrain cereals, fruits, vegetables and nuts. Examples of fiber include: Cellulose, Lignin, Hemicellulose, Pectin, Beta-glucans and Arabinose. Although insoluble fiber and its health benefits have been known for some time, the benefits of soluble fiber have only recently appeared. Health BenefitsHowever, although dietary fiber has no caloric or nutritional value, it does have significant health benefits and may assist weight control. Dietary fiber-deficiency in the average Western diet is now linked to a higher risk of digestive complaints (like constipation, diverticulosis), raised cholesterol levels and some intestinal cancers. Also, the presence of dietary fiber in carbohydrate foods helps to slow digestion thus reducing their glycemic index and their affect on blood glucose levels. See Daily Fiber Needs Modern Carbs are Less NutritiousConcerning the health benefits of dietary fiber, it's worth noting that modern food processing techniques have gradually removed more and more of the natural fiber and other non-digestible parts of foods like wheat, rice and oats. For example, flour is now stripped of the fiber-containing shell or chafe, bleached and super-refined, in order to make lighter breads with a longer shelf-life. Result? These carbohydrate foods are now less natural, less filling, with a far higher glycemic index than the dense chewier breads we used to eat. Bad news for nutrition, eating habits and weight control. |
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Carbs-Information.com provides general information about different types of carbohydrate, like monosaccharides, disaccharides, oligosaccharides, polysaccharides, as well as nutritional value of carbohydrates, carb-content of foods, plus details of GI values of all food groups, plus advice about diabetes, impaired glucose tolerance and insulin resistance. But no information is intended as a substitute for medical advice. Copyright 2003-2018. |