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Harvard medical school research found that Weight gain in women study group, was inversely associated with the intake of high dietary fiber.
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Introduction
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Dietary fiber (sometimes called roughage) is the indigestible portion of plant foods having two main components:
- Soluble (prebiotic, viscous) Fiber that is readily fermented in the colon into gases and physiologically active byproducts, and
- Insoluble fiber that is metabolically inert, absorbing water throughout the digestive system and easing defecation.
Soluble fiber absorbs water to become a gelatinous, viscous substance and is fermented by bacteria in the digestive tract. Insoluble fiber has bulking action and is not fermented, although a major dietary insoluble fiber source, lignin, may alter the fate and metabolism of soluble fibers.
Chemically, dietary fiber consists of non-starch polysaccharides such as arabinoxylans, cellulose and many other plant components such as resistant dextrins, inulin, lignin, waxes, chitins, pectins, beta-glucans and oligosaccharides.
Food sources of dietary fiber are often divided according to whether they provide (predominantly) soluble or insoluble fiber. Plant foods contain both types of fiber in varying degrees, according to the plant's characteristics.
The term dietary fibre also includes a type of starch known as resistant starch (found in pulses, partly-milled seeds and grains, some breakfast cereals) because it resists digestion in the small intestine and reaches the large intestine unchanged.
Advantages of consuming fiber are the production of salubrious compounds during the fermentation of soluble fiber, and insoluble fiber's ability (via its passive hydrophilic properties) to increase bulk, soften stool and shorten transit time through the intestinal tract.
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If we decide to go on fast and we don’t eat anything for a week, then we would probably feel hungry, little thinner and maybe weak. But if we deprive ourself of a sleep for seven days, we won’t be able to function at all...If we try to guess which activity is so important for us that we devote almost one-third of our time for it, probably the first things that come to our mind are...
Kitchen secrets/Cooking tips
Slicing off the Tough Bottom Crust
Homemade bread crumbs are far superior to commercial dry crumbs.To make your own crumbs , simply grind cubes of stale bread in a food processor until coarsely chopped.There's one hitch: Many loaves of bread have a thick bottom crust that won't break down in a food processor .To prevent this problem, simply slice off and discard the bottom crust before cutting the bread into large cubes that will fit in the food processor.
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Green Eating
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Tips for Greening up Your Plate
Dress up frozen pizza with frozen or fresh spinach or green pepper. When you order out, ask for double green pepper. Green pepper is packed with vitamin C; Spinach (and Swiss chard and kale) is especially good because it contains lutein, a complex substance that can help prevent the blinding eye disorder called macular degeneration. Lutein also lowers cholesterol.
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Do You Fancy a Double?
Nic was in a pub, extremely drunk. The barman, Simon, noticed this, and when Nic asked for another whisky, the barman politely told him that he was too drunk to be served another drink. Nic leaves. He walks out of the pub and in again at the side door and asks Simon for a double whisky. A little frustrated, Simon repeats the answer he had said earlier. Nic, again leaves and enters through a further side door, walks up to the barman and asks for a Scotch. Simon is now quite annoyed, and tells Nic he is too drunk and to get a ride home and leave the pub. Once more, Nic leaves. Again he comes in, this time through the back door. Nic walks up to the barman and before he can say a word, Simon explodes at him, ‘I told you already, you are way too drunk, you can not have another whisky. Get out of my bar!' Disgruntled, Nic glares at Simon and asks, 'Man, how many bars you work at?
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