The Sourdough School

DIVERSITY BREAD® || PERSONALISED BREAD || BAKING AS LIFESTYLE MEDICINE

Bake With The Hands Of An Artisan And The Mind Of A Clinician

Set within the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire, The Sourdough School is home to the Proven Bread Programme, teaching the art and science of nutrition, the gut microbiome and fermentation in bread. We train bakers to produce Diversity Bread® and healthcare professionals to personalise bread through Baking as Lifestyle Medicine. Arrange a conversation today.

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384 - ‘The Interaction Between Insoluble and Soluble Fiber’. Dietary fiber for the prevention of cardiovascular disease. Ch 3; p35-59

Reference Number: 384

Year: 2017

Authors: Mudgil D.

Link: Link to original paper

Nutrition: Beta-glucans | Fibre | Hemicellulose

Summary

Dietary fiber has been extensively studied in last few decades for their physiological health benefits. Depending on its solubility, dietary fibers are classified in two groups—soluble and insoluble dietary fibers. Soluble dietary fibers include beta-glucan, galactomannan, pectin, psyllium, inulin, and resistant starch, whereas insoluble fibers include cellulose, hemicellulose, chitosan, lignin, etc. Dietary fibers are characterized with some physicochemical properties, such as solubility, fermentability, viscosity, water absorption, binding ability and so on. These properties are responsible for the functional behavior of dietary fibers. In this chapter, classification, physicochemical properties, and interactions of soluble and insoluble dietary fibers are discussed with respect to their specific health benefit.

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader’s sole discretion and risk.