Dietary fiber - underestimated substance or unnecessary ballast?

What is dietary fiber?
Do we need fiber at all - and if so, why and how much?

Dietary fiber consists mainly of indigestible polysaccharides – these are large molecules that form cell walls and solid structures in plants and fungi. They bind water in the digestive tract, thus ensuring a soft stool and promoting regular digestion.

But beyond that, science is discovering more and more secrets today and the term "dietary fiber", which used to have negative connotations, is being given a positive re-evaluation.

If we feed the intestinal bacteria, often referred to today as the microbiome, with enough fiber, they can work optimally and, among other things

• Produce messenger substances that serve as mood enhancers.
• Stimulate the formation of anti-inflammatory substances.
• Form short-fat heart and vascular protective fatty acids.
• Train and strengthen the immune system.
• Keep the intestinal mucosa healthy and keep pathogenic germs away.

Yet our western, often refined and industrial, diet is deficient in fiber. The intake of approx. 30 to 50 g/day is recommended, this corresponds to approx. twice the current average consumed amount.

Vegetables, fruit, seeds, whole grains and legumes are not only rich in vitamins and minerals, but also contain a variety of different dietary fibers. Flaxseed, wheat bran, psyllium husk, lentils, almonds, oat flakes and some types of vegetables and fruit are particularly rich in fibre.

Several portions of various high-fiber foods, in combination with sufficient liquid, provide our microbiome with the vital nutrition. In return, our microbiome fulfills its function optimally, ensures regular digestion and actively contributes to our health and vitality.