If you’re reading this blog, chances are good that you’re interested in learning about the latest research developments in the nutrition world. So if you don’t yet have a subscription to Nutrition Action Healthletter - a cutting edge resource that’s published by the Center for Science in the Public Interest and praised by Oprah (”the mastermind critic that sounded the food alarms”) - then I urge you to check it out!

I’ve been preaching the benefits of fiber for some time now. In fact, it’s a major component of my book Feed Muscle Shrink Fat. So I was thrilled to learn even more about the topic when I got last month’s issue of Nutrition Action - with a cover story entitled Fiber Free-For-All.

My biggest takeaway from this article: Not all fiber is created equal. Many of you may already know the difference between soluble and insoluble - the bottom line is that both are good, and if you’re eating a wide range of fruits, veggies, and grains, chances are good that you’ll get a fair amount of both types of fiber. But what about all the “fiber-fortified” foods that now crowd supermarket shelf space? I’m talking about the foods that never used to contain fiber: ice cream, yogurts, etc.

The key ingredient in many of these foods is inulin, an additive that technically increases the amount of fiber in foods, so that companies can boast their higher fiber levels on packages - but research hasn’t shown that inulin has any significant impact on regularity.

This is an important point, not because we should trash-talk companies who recognize the importance of fiber intake (I applaud them for trying!), but because the public shouldn’t be confused about the bottom line: There’s no substitute for the real deal. Most of us need to increase our fiber intake, and that doesn’t mean eating a few more Skinny Cow (fiber-fortified) ice cream sandwiches. That means - you guessed it - plenty of fruits, veggies (especially leafy greens) and real whole grains.

Bookmark to: