Examples of Dietary Fiber:

1 cup cooked dry beans (navy, pinto, red, pink, black, garbanzo, etc.) = 9-19 grams of fiber

1 cup cooked lima beans = 13 grams of fiber

1 cup cooked peas = 9 grams of fiber

1 cup raisin bran cereal = 8 grams of fiber

1 cup canned pumpkin = 7 grams of fiber

1 cup cooked spinach = 7 grams of fiber

1/2 cup whole wheat flour = 7 grams of fiber

1/2 cup soy tempeh = 7 grams of fiber

1/2 cup soy flour = 6 grams of fiber

1/2 cup edamame (whole green soybeans) = 5 grams of fiber

1 cup cooked broccoli = 5 grams of fiber

6 Brussels sprouts = 5 grams of fiber

1 baked sweet potato = 5 grams of fiber

1 cup cooked brown rice = 4 grams of fiber

1 cup cooked old fashioned rolled oats = 4 grams of fiber

1 medium apple = 4 grams of fiber

1 medium orange = 4 grams of fiber

1 cup carrot strips = 4 grams of fiber

1/2 cup raspberries or blackberries = 4 grams of fiber

1 medium banana = 3 grams of fiber

5 dried plums (prunes) = 3 grams of fiber

1 ounce of nuts (almonds, peanuts, pistachios) = 3 grams of fiber

1 baked potato (russet) = 3 grams of fiber

1/4 cup dry roasted sunflower seeds = 3 grams of fiber

1 medium mango = 3 grams of fiber

1 medium tomato = 2 grams of fiber

1 cup pineapple juice = 2 grams of fiber

1/2 cup blueberries = 2 grams of fiber

1 cup romaine lettuce = 1.5 grams of fiber

1/2 cup tofu = 1 gram of fiber

Monique N. Gilbert, B.Sc. is a Personal Health, Nutrition & Lifestyle Coach; Certified Personal Trainer/Fitness Counselor; Recipe Developer; Freelance Writer and Author. She has offered guidance in natural health, nutrition, fitness, weight and stress management since 1989. Go to http://www.MoniqueNGilbert.com to learn more about Monique’s coaching.

Copyright © Monique N. Gilbert - All Rights Reserved

References:

** “Legume consumption and risk of coronary heart disease in US men and women: NHANES I Epidemiologic Follow-up Study.” Bazzano, L. A., He, J., Ogden, L. G., Loria, C., Vupputuri, S., Myers, L., Whelton, P. K., Archives of Internal Medicine 2001 Nov 26;161(21):2573-2578.

** “A prospective study of dietary fiber intake and risk of cardiovascular disease among women.” Liu, S., Buring, J. E., Sesso, H. D., Rimm, E. B., Willett, W. C., Manson, J. E., Journal of American College of Cardiology 2002 Jan 2;39(1):49-56.

** “Virtues of Soy: A Practical Health Guide and Cookbook” by Monique N. Gilbert, Universal Publishers, 2001, pp. 11, 18, 24.

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Individually, glyconutrients have been shown to have specialized roles in body. Just one of sugars known as mannose inhibits certain pro inflammatory molecules causing asthma, rheumatoid arthritis and even lupus. In cellular studies it has been shown that mannose inhibits tumor growth and blocks communication between tumor cells.

The research of glyconutrients has created a new field known as glycobiology or glycomics. In February, 2003 issue of Technology Review Journal, Massachusetts Institute of Technology listed glycomics as one of ten immerging discoveries that will change world. Why? Possibly it is because discovery of role of these glyconutrients has fundamentally altered our understanding of cellular biology. This new field of study opens new doors in understanding of nutritional needs as well as development of new medical technology and of new approaches to therapeutic medications.

You can apply this new science to your daily life without waiting. Research has shown that only two of these eight sugars are prevalent in our modern diet. Supplementation that contains a patented blend of these glyconutrients has been available from one company for over ten years. Glyconutrients should be considered an essential part of any person’s overall nutritional program.