Fiber definition
Non-digestible parts of plants, such as leaves, fruit and vegetable skins and stems are dietary fiber. They do not deliver energy to human organism.
Fiber is difficult in processing thus it is removed from industrially prepared food for last hundred years.
For last 20 years we know that fiber deficit in diet leads to many civilizational diseases, starting from constipation, through high cholesterol level in blood and varicose veins, ending with colon cancer and breast cancer
What is the fiber?
You may find fiber at:
Grains and grain products - obtained from whole grains
Fruits and vegetables – with skins
Nuts
There is no fiber at:
-meat
-fish
-dairy
-beverages
How it works?
Insoluble fiber:
-Hard parts of plant : skins, stems, leaves
-Accelerates peristaltics
-To be used against constipation
Soluble fiber:
-Soft parts of plant: pectins, gels, gums
-Slows down peristaltics
-Binds water in colon creating kind of jelly
-To be used against diarrhea
Both kinds of fiber are present in every plant but in different proportion, thus there is different impact of each plant on peristaltics.
Swells in stomach – causes satiety
Binds and removes heavy metals and toxins from the body
Binds and removes cholesterol
Protects against hypertension
Prevents constipation (insoluble fiber)
Heals diarrhea (soluble fiber)
Eaten daily reduces risk of colon cancer
Eaten daily reduces risk of breast cancer
It is recommended to eat 30-40g of fiber per person daily.
Europeans eat 8-20g of fiber daily.
20 million Romanians should eat additional 400 tonnes of fiber daily!
Colon cancer and fiber
Colon cancer makes 40% of all cancers – is second large cancer killer in Poland (I’m not sure how it looks in other
countries, but it is lethal disease)
Over 8500 people dies from colon cancer in Poland every year (for comparison: in car accidents 5500 people dies in
Poland at the same time)
High fiber diet is the most powerful way of prevention
Breast cancer and fiber
The University of Leeds researchers, who studied 35,000 women, found those who ate 30g of fibre a day had half
the risk of those who ate less than 20g.
Fibers from Microfood
Features:
-Natural raw materials, only mechanical processing
-Very low fiber length < 25 microns
-Frayed fibers
Benefits:
-Fluffy cakes, pancakes and omelette's
-Prolonged shelf life of bread
-Meat coatings preventing fat penetration
-Low calories and cheap thickeners for sauces, ketchups, mustard
-marmalade production time reduction by 30% !
-Health not only in pills
Fibers from Microfood
Industrial benefits:
-Cheaper marmalade (up to 30% savings)
-Prolonged shelf life of bread
-Cheaper meat sausages
-Cheaper mustard
-Cheaper tomato sauces
Fibers for industry
Mustard - Oat fiber OCF040R6,
water binding 250%, light color
- increased product volume
- reduced syneresis
Tomato sauce - Apple fiber ACF060N6
water binding 500%, yellow-brown color
- reduction of other thickeners
Bakery - Oat fiber OCF040R6,
water binding 250%, light color
- prolonged shelf life
- more fluffy cakes
- light bread with „rich in fiber” claim
Bakery - Apple fiber AOF050N6,
water binding 500%, yellow-brown color
- prolonged shelf life
- more fluffy cakes
Culinary fibers - potential
Building society consciousness:
1% of conscious clients, means 4 tonnes of fiber sold per day!
Culinary applications advertised by Chef de Cuisine will increase fiber deficit awareness