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