Back in the early 90s, when I was in university so cut off from day-to-day culture (no TV, no money, no time), a few snippets still did reach me. \u00a0One was the term “soluble fibre.” I was highly skeptical; how could fibre, undigestible by definition, yet be soluble?<\/p>\n
At an early age I was taught that fibre passes through the intestines, keeping the bowels loose and the stool easy to pass. \u00a0It can do so because it’s not digestible. \u00a0At the same time, it holds water, keeping the stool soft. \u00a0Therefore, it speeds the movement of material through the gut. \u00a0To do so, wouldn’t you expect it to be insoluble?<\/p>\n
Well, the insoluble fibre is the kind I’ve just described above. \u00a0However, soluble fibre also exists, but serves a different function. \u00a0In contrast with insoluble fibre, soluble fibre slows food’s exit from the stomach. \u00a0Apparently, as it dissolves in water, it forms a complex with the water molecules, giving them more inertia. \u00a0Possibly, cholesterol can get stuck in the complex as well, making it less likely to be absorbed. \u00a0Anyhow, the effect is that, with the soluble fibre binding together the water molecules in which it’s dissolved, the liquified food in the stomach is more sluggish. \u00a0Therefore, it stays in the stomach longer. \u00a0One result is feeling “full” for a longer duration after eating. \u00a0The other is a slower release of glucose into the bloodstream, which may help offset – or even prevent – symptoms of diabetes.<\/p>\n
The sources of both soluble and insoluble fibre are numerous. \u00a0A variety of fresh fruits and vegetables, plus a variety of whole grains, will likely avail plenty of both. Here’s a fun fact, though: \u00a0oat bran provides soluble fibre, while wheat bran provides insoluble. \u00a0I seem to recall, from the 90s to the early 2000s, an increased focus on oat bran rather than just bran.<\/p>\n
Soluble and insoluble fibre: now we know:)<\/p>\n
Source:<\/p>\n
Web MD<\/a><\/p>\n