This is a guest post by Melissa Marek, RD LD

Fiber is an extremely important part of your daily diet. Its best known benefit is its ability to help keep our bowels moving. Eating enough fiber will help prevent constipation. The added benefit is that it also plays a role in protecting against diseases such as diabetes, heart disease and cancer. If that isn’t enough reason to get a daily dose of fiber, it also helps with weight management by helping to keep you fuller longer.

In order to make sure you are getting enough fiber, it helps to understand where it comes from and where you can find it. Fiber comes mainly from plant cell walls, the parts that cannot be digested by the enzymes of the GI tract. For that reason, fiber can be found in plant foods such as fruits, vegetables, and grains.

To best benefit from fiber, the recommended daily amount is 21-25 grams per day for women and 30-38 grams per day for men. This is not a difficult goal to meet, but remember that when adding fiber to your diet, you will need to increase your fiber intake slowly and more importantly, increase your fluids. If you don’t drink enough fluids you may suffer from constipation, the very thing that fiber helps alleviate.

To better comprehend the benefits of fiber and how to best meet daily requirements, it helps to understand that there are different types of fiber. They come from different sources and, accordingly, help with different things.

SOLUBLE FIBER may help lower blood cholesterol, especially LDL (bad) cholesterol. It also helps control blood sugar in people with diabetes. You can get soluble fiber from oats, oat bran, dried beans and peas, nuts, barley, flax seed, oranges, apples, carrots, and psyllium husk.

INSOLUBLE FIBER moves bulk through the intestines, which helps prevent constipation. It also controls and balances the pH in your intestines. Insoluble fiber can be found in fruit skins, root vegetable skins, dark green leafy vegetables, whole wheat products, corn bran, seeds and nuts.

Soluble fiber, as it name alludes, becomes a jelly-like mass when mixed with water and ferments in the intestinal tract, but insoluble fiber just absorbs the water and bulks up stool.

The term DIETARY FIBER, which appears on nutrition facts labels is merely a sum of the soluble and insoluble fiber content in a product, per serving.

A common source of fiber is whole grain. Whole grain refers to the entire grain seed (bran, germ, & endosperm).  Whole grain foods are an important source of not only fiber, but also of vitamins, minerals and other health-promoting compounds that you won’t find in a refined grain.

HOW MUCH SHOULD I BE EATING?

According to the 2005 Dietary Guidelines for Americans, 3 or more ounce-equivalents of whole grain products per day is ideal. You can meet this requirement by adding barley, buckwheat, bulgur, corn, millet, rice, rye, oats, sorghum, wheat and wild rice to your daily diet.

What does a one-ounce equivalent of whole grains look like?

• 1 slice 100% whole grain bread
• 1/2 of a 100% whole grain English muffin or bagel
• ½ cup hot cooked oatmeal (Rolled oats or quick oats)
• 2 cups popped popcorn
• 1 ounce baked tortilla chips (About 15 chips)
• 1/3 cup cooked whole wheat pasta
• 1/3 cup cooked brown rice, bulgur, sorghum, or barley

TIPS TO INCREASE YOUR FIBER INTAKE:

• Sprinkle flax meal, wheat germ,  or nuts/seeds onto your cereal, cottage cheese, yogurt, or even frozen yogurt
• Add fresh or dried fruits to your cereal or yogurt
• Substitute whole wheat flour for at least 1/3 of the all purpose flour in baked goods
• Add frozen vegetables to soups or casseroles
• Add beans into a salad, soup, or stew
• Cut prunes into pieces and mix them into yogurt, cereal, or pancake mix

What to do at the supermarket:

Packaging for fiber rich foods now often contain a label promoting its fiber content. These labels make finding fiber-rich foods easy so shoppers don’t have to go through the hassle of checking out the food label or searching for the fiber content. But what do these regulated fiber claims mean exactly?

• 100% Whole Grain or 100% Whole Wheat: The product doesn’t have any refined white flour
• Good source of fiber:  There are at least 3g per serving
• Excellent source of fiber:  There are at least 5g per serving
• When reading the ingredient statement, a whole grain should be listed FIRST!

Here’s a handy list of fiber rich products:

• Oats
• Oat bran
• Grains (Barley, bulgur, Kasha, Amaranth, Quinoa, Couscous)
• Polenta
• Brown rice
• Whole wheat breads and pastas
• Fresh fruits (Oranges, pears, dried figs, apples, berries, raisins)
  —> Choose whole fruits (fresh, frozen, or dried) over juices, which have most of the fiber removed
• Fresh vegetables (Winter squash, peas, eggplant, beets, cabbage, broccoli, artichoke hearts, corn)
• Potatoes & sweet potatoes
• Dried beans
• Nuts

Melissa Marek is a graduate of Texas A&M University with degrees in both Nutritional Sciences and Food Science & Technology.  She has experience with recipe analysis for magazines and restaurants as well as with nutrition facts labeling for large corporations and private label companies. She is a registered dietitian at Axxya Systems, makers of Diet Analysis and Food Labeling software products. Contact her at mmarek [at] axxya [dot] com.

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Good Morning. Our pop quiz for today is before you. What is this Vegetable?

Hint: This is not an alien. It actually grows on earth, and even in the US. Read more…

1. Sodium Nitrite and its closely related Sodium Nitrate are food preservatives used primarily in prepared meat and fish such as ham, bacon, hot dogs, corned beef (spam), luncheon meats, and smoked fish.

2. Sodium Nitrite helps preserve the pink / red color of the meat which should have been grayish having been precooked. It also adds a characteristic flavor.

3. It also wards off against clostridium botulinum, the bacteria responsible for botulism, a dangerous disease causing respiratory and muscular paralysis.

4. Unfortunately, when cooked or broken down in the stomach, nitrites form nitrosamines (also called N-Nitroso Compund), which can cause cancer in young children and pregnant women.

5. Adding ascorbic acid (vitamin C) to the food product greatly reduces the formation of nitrosamines

6. USDA Meat Inspection Regulations have limited the use of nitrite to 200 ppm.

7. Spinach, beets, lettuce, celery, parsley, and cabbages are among vegetables with high concentrations of nitrates. The amount is determined by the plant’s genetics, age, and the amount of nitrate in the soile which have shot up because of increased use of nitrate fertilizers. But don’t stop eating these veggies, many of them also contain vitamin C, naturally limiting the formation of the toxic nitrosamines.

What you need to know:

While botulism is dangerous and nasty it is also very rare, therefore using botulism prevention as a reason to pump meats with nitrites is not acceptable. Proper refrigeration reduce the risk of clostridium botulinum bacteria as well. While the amount of nitrates has been reduced substantially over the years, why not get rid of them completely?

What to do at the supermarket:

Check the ingredient label next time you buy some deli style meats. If you want to avoid nitrates, your chances are higher with organic products.

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According to the US Dietary Guidelines, we’re supposed to get 5 servings of vegetables a day, but most of us fall short. A new study presented this weekend at the annual ADA convention has found a solution. Drink your veggies:

University of California-Davis researchers say drinking vegetable juice is an effective way to help people increase their vegetable intake.

Study author Carl Keen says seven out of 10 adults fall short of the daily vegetable intake recommended by the U.S. Dietary Guidelines. The researchers studied whether drinking vegetable juice could be a simple behavior change to help boost the intake of vegetables to “strive for five,” or eat five servings of fruits and vegetables a day.

Read more…

What you need to know:

There’s great variation in the nutritional content of vegetables. Most contain small amounts of fat and protein, and large amounts of fiber, vitamins, minerals and phytochemicals. The variation is important, as each color represents different nutrients found in the plant. Here’s a brief color code  breakdown:

Red – tomatoes (especially cooked) – lycopene. Protection from prostate cancer as well as heart and lung disease.

Purple – beets, eggplant, red cabbage, red peppers – anthocyanins – good for the heart.

Orange – carrots, winter squash and sweet potatoes – alpha carotene, beta carotene.

Yellow/green – spinach, collards, corn, green peas, avocado – lutein and zeaxanthin – good for the eyes.

Green – broccoli, brussels sprouts, cabbage, kale and bok choy – sulforaphane, isocyanate – inhibit the action of carcinogens.

White/green – garlic, onions, leeks, celery, asparagus – allicin and other antioxidants – antitumor properties.

source: The Color Code book

What to do at the supermarket:

When buying vegetable juice, look at the label to see what you’re getting. An 8oz serving of V8 is loaded with salt (480mg / 20% of recommended daily intake). The low sodium version has less than a third of that amount.

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photo credit: thebittenword.com

The Chicago Tribune reminds us of the humble yet healthful cabbage. Mandatory coleslaw recipe included:

Inexpensive yet highly nutritious, the humble cruciferous vegetable is known to reduce the risk of cancer and heart disease. Coleslaw is the perfect delivery vehicle for the vitamin C in cabbage, because the vitamin is readily available in the vegetable’s raw form.

Read more..

What to look for at the supermarket:

Although it’s available year round, winter is when cabbage is at it’s peak. Cabbage should be firm to the touch. Look at the stem. Verify it’s not dried out.  The outer leaves may be a bit tired, check that the layer beneath looks clean and unbruised.