Fibre definition
Non-digestible parts of plants, such as leaves, fruit and vegetable skins and stems are dietary fibre. They do not deliver energy to human organism.
ibre is difficult in processing thus it is removed from industrially prepared food for last hundred years.
or last 20 years we know that fibre 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 fibre?
You may find fibre at:
Grains and grain products - obtained from whole grains
Fruits and vegetables – with skins
Nuts
There is no fibre at:
-meat
-fish
-dairy
-beverages
How it works?
Insoluble fibre:
-Hard parts of plant : skins, stems, leaves
-Accelarates peristaltics
-To be used against constipation
Soluble fibre:
-Soft parts of plant: pectines, gels, gums
-Slows down peristaltics
-Binds water in colon creating kind of jelly
-To be used against diahorrea
Both kinds of fibre 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 fibre)
Heals diarrhoea (soluble fibre)
Eaten daily reduces risk of colon cancer
Eaten daily reduces risk of breast cancer
It is recommended to eat 30-40g of fibre per person daily.
Europeans eat 8-20g of fibre daily.
20 million Romanians should eat additional 400 tonnes of fibre daily!
Colon cancer and fibre
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 fibre diet is the most powerful way of prevention
Breast cancer and fibre
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.
Fibres from Microfood
Features:
-Natural raw materials, only mechanical processing
-Very low fibre length < 25 microns
-Frayed fibres
Benefits:
-Fluffy cakes, pancakes and omelettes
-Prolonged shelflife 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
Fibres from Microfood
Industrial benefits:
-Cheaper marmalade (up to 30% savings)
-Prolonged shelflife of bread
-Cheaper meat sausages
-Cheaper mustard
-Cheaper tomato sauces
Fibres for industry
Mustard - Oat fibre OCF040R6,
water binding 250%, light colour
- increased product volume
- reduced syneresis
Tomato sauce - Apple fibre ACF060N6
water binding 500%, yellow-brown colour
- reduction of other thickeners
Bakery - Oat fibre OCF040R6,
water binding 250%, light colour
- prolonged shelflife
- more fluffy cakes
- light bread with „rich in fibre” claim
Bakery - Apple fibre AOF050N6,
water binding 500%, yellow-brown colour
- prolonged shelflife
- more fluffy cakes
Culinary fibres - potential
Building society consciousness:
1% of conscious clients, means 4 tonnes of fibre sold per day!
Culinary applications advertised by Chef de Cuisine will increase fibre deficit awareness