Pro- & Prebiotics: The Dream Team - Fiber Choice®

Pro- & Prebiotics: The Dream Team

September 19, 2018

 

Probiotic (or prebiotic) rich foods including pulses, nuts, fruit and milk products, good for immunity and the gut. You may have heard the term probiotic before as it relates to digestion-aiding products like yogurt or vitamins. Probiotics are live yeasts and bacteria that help your digestive system and overall health. They are basically a good type of germ that helps the systems of your body live in harmony. They are naturally created via the fermentation of certain foods or can be taken via supplement. Doctors often recommend prebiotics to help manage certain digestive issues.

However, the popular image of probiotics leaves out another type of “germ” that is integral to the work of probiotics in the digestive tract. Prebiotic fiber is the non-digestible part of food. It’s found in such fruits and vegetables as bananas, garlic, some apples and chicory root.

Prebiotic fiber ferments as it reaches the large intestine, feeding the beneficial bacteria—probiotics. Prebiotic fiber, like that found in Fiber Choice, has been shown to support regularity, immunity, bone health, weight management, and more.1

Both pre- and probiotics are essential to maintaining a healthy digestive system and overall wellbeing. But beyond yogurt and bananas, what can you do to get all the fiber you need? Half of Americans don’t get all he daily fiber they need. According to the Academy of Nutrition and Dietetics, women should consume 25 grams of fiber per day, and men should aim for 38 grams.

To help close this “fiber gap” between the fiber we should get and the fiber we do get, Fiber Choice is a delicious and convenient option. Check out all of the tasty forms and flavors available, and learn more about how Fiber Choice is the Smart Choice™ for your digestive health.

Micka A, et al. Effect of consumption of chicory inulin on bowel function in healthy subjects with constipation: a randomized, double-blind, placebo-controlled trial. International Journal of Food Sciences and Nutrition. Aug. 2017 68:1,82-89.