“Dietary fiber (in British English fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability, which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant-based foods, such as legumes, whole grains and cereals, vegetables, fruits, and nuts or seeds. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non-starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins (in fungi), pectins, beta-glucans, and oligosaccharides.”*
Fibers are classified into soluble and insoluble. Soluble fiber dissolves in liquid and becomes like a “gel”. It provides cohesion and helps to create a homogeneous mass in our stomach. Insoluble fiber remains mostly intact and provides structure to the mass in our digestivbe track. Together it is believed that they support both pre-biotic and pro-biotic processes in our system.