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FIBE Ingredient
List
Konjac
Glucomannan is the Western name for vegetable fibers
derived from an Asian plant family known as Konjac.
Glucomannan does not dissolve in water, but forms a
thick, gooey gel when exposed to fluids. The body does
not digest glucomannan, so the resulting large soft mass
moves through the intestines and may trigger intestinal
muscle contractions. Therefore, glucomannan is thought
to be an effective bulk-type laxative, even though it
may take up to 12 hours to be effective.
Glucomannan has also been studied for treating obesity,
diabetes, and high cholesterol. Studies in both adults
and children with severe obesity showed varying degrees
of weight loss associated either with taking
supplemental glucomannan or with replacing some of the
usual diet with foods made from glucomannan (konjac)
flour (flour is the dried and ground tuber (underground stem) of
the plant).
Generally, glucomannan is believed to
discourage overeating because it creates a feeling of
fullness after the fiber in it swells. Because stomach
contents may stay in the stomach longer, the individual
does not feel hungry as often. However, in most of the
research studying glucomannan for weight loss, study
participants also drank large amounts of water and
followed a reduced-calorie diet.
Possibly due to the same delay in stomach emptying,
glucomannan may improve blood sugar levels in
individuals with diabetes. Because the absorption of
carbohydrates from foods is slower when glucomannan is
taken, blood sugar levels may not rise as high or as
fast as usual. Some preliminary results from animal
studies suggests that glucomannan may increase the
sensitivity of body tissues to the insulin that is
produced or taken. In several studies, taking
glucomannan has also appeared to lower blood levels of
total cholesterol, low-density lipoproteins (LDL, or
"bad" cholesterol), and triglycerides. Although more
research on this possible use of glucomannan is needed,
glucomannan may increase the elimination of cholesterol
and its components from the body. It may also keep bile
acids from being reabsorbed in the intestines, further
reducing cholesterol levels in the blood, because the
body uses cholesterol to produce more bile.
Apple Pectin
As a dietary fiber, Apple Pectin is helpful in
maintaining good digestive health. Fruits rich in apple
pectin include the peach, apple, currant, and plum. Protopectin, present in unripe fruits, is converted to
pectin as the fruit ripens. Pectin forms a colloidal
solution in water and gels on cooling. When fruits are
cooked with the correct amount of sugar, and when the
acidity is optimum and the amount of pectin present is
sufficient, jams and jellies can be made. In overripe
fruits, the pectin becomes pectic acid, which does not
form jelly with sugar solutions.
An indigestible, soluble fiber, apple pectin is a
general intestinal regulator that is used in many
medicinal preparations, especially as an anti-diarrhea
agent. Our ancestors believed the old proverb an apple a
day keeps the doctor away. Today, nutritional scientists
research for evidences that verify how apples are good
for our health. Apples are rich in pectin, a soluble
fiber, which may be effective in lowering cholesterol
levels.
Researchers at the University of California, Davis,
found that apple pectin also acts as an antioxidant
against the damaging portion of cholesterol in the blood
stream. Many researchers suggest that people who eat
fatty foods should, if possible, wash down this food
with apple juice rather than the usual drink.
Researchers have found that raw apples are the richest
of fruits in pectin, with the Jonagold variety of apple
leading other varieties.
It has been established that a diet rich in Apple Pectin
may help protect against certain diseases. Research in
Japan supports that Apple Pectin may also help decrease the
chance of colon cancer. Apple Pectin helps maintain
intestinal balance by cleansing the intestinal tract
with its soluble and insoluble fibers. Apple pectin
tends to increase acidity in the large intestines and is
advocated for those suffering from ulcer or colitis and
for regulating blood pressure. Pectin is also effective
in causing regressions in and preventing gallstones.
There is also evidence that the regular use of Apple
Pectin may lessen the severity of diabetes.
Psyllium Husks
In recent years Psyllium has become one of the world's
most-used herbs. It is almost universally recognized as
a premier source of dietary fiber, a useful substance to
regulate the bowels, and a safe and effective
constipation and diarrhea remedy. It can aid in the
treatment of obesity and overeating by instilling a
sense of fullness. Studies suggest that psyllium may
lower blood cholesterol levels and blood pressure, thus
helping to keep the heart healthy. It may suppress blood
sugar fluctuation and play a role in the treatment of
hypoglycemia and diabetes. Psyllium may also help
provide relief to hemorrhoids, irritable bowel syndrome,
and diverticular
disease
Recent findings In a triple-blind study (one in which
not only subjects and researchers are kept blind, but
statisticians as well) of "non-restrained eaters," a
psyllium-based supplement was shown to cause a
significant increase in the subjective feeling of
fullness and a reduction in the consumption of fat and
calories. The researchers concluded that psyllium could
be useful in weight control diets.
Do scientists know how it works?
Psyllium is a source of both soluble and insoluble
dietary fiber, though it is mostly soluble. The seed
husks are rich in the gelatinous, water-absorbing
substance mucilage. Mucilage is not broken down by
enzymes in the digestive tract, nor is it absorbed.
Rather, in contact with water it swells and forms a gel.
In cases of diarrhea, mucilage absorbs excess water and
slows bowel transit time. In cases of constipation,
mucilage adds bulk to stools, stimulates the walls of
the bowels to contract, and thus speeds bowel transit
time.
Agar Agar
Also known by its Japanese name Kanten, Agar or Agar
Agar is derived from Gracilaria (Gelidium species) a
bright red sea vegetable with the botanical name of
Gleidium purpurascens. Agar due to its high gelling
properties is considered the queen of gelling agents. It
is high in iodine.
Agar Agar
Description -- A seaweed gathered on the East Indian
coast and sent to China, it is derived from the various
species of Sphaerococcus Euchema and Gelidium. It is
brownish-white in color with thorny projections on its
branches; the best variety, known as Japanese Isinglass,
contains large quantities of mucilage. The seaweed after
collection is spread out on the shore until bleached,
and then dried; it is afterwards boiled in water and the
mucilaginous solution strained, the filtrate being
allowed to harden, and then it is dried in the sun. The
time for collection of the Algae is summer and autumn
when the bleaching and drying can take place, but the
final preparation of Agar-Agar is carried out in winter
from November to February. The Japanese variety is
derived from several kinds of Algae and comes into
European commerce in two forms: (1) In transparent
pieces 2 feet long, the thickness of a straw, prepared
in Singapore by treating it in hot water. (2) In
yellowish white masses about 1 inch wide and 1 foot
long. The latter is the form considered the more
suitable for the culture of bacteria.
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