Psyllium (Plantago ovata, Indian Ispaghula), gluten-free by nature, is cultivated as soluble food fibre and health treatment. Thus, it is an excellent thickening agent, perfectly suited to replace E-numbers. In combination with advanced oat fibre (AOF), the impact can be further enhanced, e.g. to replace guar gum.
Psyllium is increasingly used as high-fibre food ingredient. Examples:
Conventional variations distinguish mainly in its purity and swelling properties: There are qualities of low water absorption up to purified milled husks of a very high 20:1 water absorption.
To ensure consistent high quality, White*Star Psyllium is hydrothermal treated, finely milled and screened. Conditioning in Germany grants to fully meet the EC food regulations for perfect use in food applications.
Psyllium is not absorbed by the small intestine. As a true dietary fiber it helps to reduce the symptoms of both, constipation and diarrhea. High-fiber food containing psyllium is claimed to be effective in reducing the blood cholesterol level. Recent Research [Am. J. Clinical Nutrition] concludes that the use of soluble-fiber foods is part of a prudent diet for the treatment of hypercholesterolemia.
Psyllium promotes the growth of gentle gut bacteria [f.30]. The colon bacteria metabolize the soluble fibre into short chain fatty acids which inhibit cholesterol synthesis in the liver and thus lead to reduced blood cholesterol. Gastrointestinal inflammations are corrected. New research aims how psyllium can help to conrol body weight and obesity [f.31].
Confirmed clinical benefits of dietary fibre include lowered risks of heart disease, diabetes, obesity, stroke, ulcer, acid reflux, diverticulitis, hemorrhoids and others. While a balance of insoluble and soluble fibres appears to be necessary for some of these effects, fermentable soluble fibres specially lower blood pressure, reduce glycemic and insulin response, lower colon cancer risk and LDL cholesterol [f.32].
Fill up on fiber each day and you may live a longer life.Nutrition Horizon, 18.2.2011
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