So what's the big deal with FIBER?

Over the last year the hype over fiber has increased.  So is it really beneficial? Yes.

Fiber is a carbohydrate that the body does not digest. By eating fruits, vegetables and other grains it will help achieve the daily recommendation of fiber in your diet (25g).  Fiber expands in the stomach making you feel full. This could possibly help with weight loss as well since it will decrease your appetite.

Fiber has been found to help lower cholesterol.  Soluble fiber, is soluble in water, will bind with cholesterol in your body so that it does not become oxidized and harmful to your body.  This will help to lower blood pressure (LDL levels).  These sources include oatmeal, oranges, apples and carrots.

Insoluble fiber does not absorb water, but helps with constipation and preventing cancer. This includes bran layers in foods of cereal.

So there is a big deal with fiber.  It is important to get enough fiber each day. Here are a few tips that can help to achieve adequate fiber:

-       Choose fruits and vegetables with peels (may want to consider organic if eating the peels)

-       Choose whole grains, cereals and pasta

-       Use brown rice instead of white rice

-       Add beans or lentils to meals instead of using meat

Below is a recipe that is high in fiber.  My Aunt Shelley gave me this recipe in her latest cookbook. (Fiber amounts: All-bran ½ cup = 10 grams and All-bran bran buds 1/3 cup offers 11 grams.)  She is a phenomenal cook and I made two of these muffins everyday for breakfast. They filled me up instantly and are delicious! Make the batter and put it in your refrigerator to last you a couple weeks! (the batter can keep for up to 6 weeks)

Bran Muffins

3 cups of sugar

1 cup of shortening

5 teaspoons of baking soda

1 teaspoons salt

2 cups of boiling water

4 cups of Kellogg’s All Bran

2 cups of Kellogg’s All Bran Bran Buds

1 quart of buttermilk

5 cups of flour

4 eggs, beaten

Preheat oven to 350 degree F.

Pour hot water over Bran Buds. Cool. Cream the shortening, sugar and eggs. Add buttermilk and bran mix. Sift flour, salt and soda together. Add all at once with All Bran. Fold in only until all ingredients are well-moistened. Grease muffin tins. Bake at 350 for 20 minutes.

Makes 1 gallon and will last 6 weeks in refrigerator. You may cut the recipe in half.

There is nothing like the smell of fresh muffins in the morning with a cup of your favorite organic coffee!