Why is fiber important?

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A healthy disposition and a healthy body may result from added fiber
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Questions regarding why is dietary fiber important reveal many benefits

Dietary fiber—it’s a rough, tough part of the human diet and an important component of good health. Anyone wondering why is fiber important already has taken a first step toward implementing beneficial diet changes. High fiber diets are encouraged by a multitude of medical experts who contend that an increase of dietary fiber helps weight control, maintenance of cholesterol levels, the stabilization of blood sugar levels and heart health. Fiber of two types—soluble and insoluble—is welcomed by the body.

Soluble fiber, found in many fruits and many veggies, is dissolved in water or bodily fluids as food is digested. Taking some easy steps to see there is sufficient fruit in the house is half the battle when it comes to eating more soluble fiber on a regular basis. Some folks affirm their newly acquired recognition of why is fiber important by arranging for an automatic monthly delivery of juicy oranges and big, ripe grapefruit—citrus right from the groves. Consider subscribing to a fruit club that each month ships a box of tree-ripened citrus, selected according to what fruit is at the peak of perfection that month. A membership in a citrus club adds an extra element of pleasure—the excitement of anticipating a monthly surprise.

There are many sources of fiber

Other people on a quest to attain more fiber prefer taking advantage of seasonal harvests. They freeze foods and do some canning. They look into the benefits of eating almonds and other grains. They find regional produce at local fruit stands and supermarkets. Anybody who doubts they can find sufficient products containing soluble fiber or insoluble fiber will be reassured when the list of sources is explored. Answers to why is fiber important are as close as various nutrition reports. The American Society of Nutrition, for example, publishes The Journal of Nutrition—a source for one recent report that notes a measurable decrease in weight among women who add fiber to their menus. The ASN fiber report underscores fiber’s long-term benefits.

Insoluble and soluble fiber helps digestion

Soluble fiber is easily assimilated. Insoluble fiber, however, does not readily dissolve and passes through largely unaltered, thus providing valuable bulk that assists in the transport of wastes through the intestinal tract. Answering questions related to why is fiber important surely will lead to its increased use. Insoluble fiber is found in grains, cabbage, beets, carrots and other high-roughage produce. Soluble fiber, on the other hand, includes substances such as oatmeal, beans, beans, peas and barley. Many fruits are rich sources of soluble fiber. And books abound about natural healing, healthy eating and diet management.

Soluble fiber sources

Oranges: One medium-sized orange = 7 grams
Grapefruit: One-half medium = 6 grams
Oatmeal: One-fourth cup of steel cut = 5 grams
Oat Bran: One-third cup = 7 grams
Barley: One-fourth cup = 6 grams

Fiber is an asset to the intestinal tract

One who thinks about why is fiber important may argue that roughage is nothing more than husks, shells, skins. The skin of an apple has little flavor of its own but it provides an opulent measure of insoluble fiber. The strings in a piece of celery are fibrous. The veins in a leaf of cabbage and the stems of cauliflower and brussels sprouts are plenty fibrous. People who know about the benefits of eating almonds or other nuts and grains may prefer their fiber ground up. Use a compact but powerful food processor to reduce the volume.

Insoluble fiber sources

Cabbage: One two-pound head = 15 grams
Beets: Two medium = 4.6 grams
Cauliflower: One-sixth of a medium head = 5 grams
Carrot: One about seven-inches long = 2 grams
Turnip: One large six-ounce = 11 grams

The digestive system depends upon fiber

The answer to the question of why is fiber important and why it is unwise to remove fibrous parts of edibles lies mostly in the digestive tract. The food’s launch off one’s fork is but the first part of a long trek through the digestive tract—the mouth, throat, esophagus, stomach, small intestine, large intestine, rectum and anus.

The trip is one during which water, vitamins and minerals are extracted. It is one facilitated by enzymes, bile and food bulk, provided largely by both soluble and insoluble fiber. Bulk is what gives the muscles of the digestive tract something substantial to move, inch by inch, toward the food's final destination—the city sewer system or maybe the outhouse behind the barn. Food is fuel. And fiber is fabulous. Now, would you please pass the cabbage?

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