Fibre is not only important for digestion, but it can also help you stay healthy and slim. FiberFin contains resistant starch, a particularly beneficial form of fibre with well-documented health benefits. The WHO calls the discovery of resistant starch the biggest breakthrough in carbohydrates research over the past 20 years.
What makes resistant starch different from other types of fibre is the powerful effect it has on overall health and weight control. It not only increases the body’s ability to burn fat, it also satisfies the stomach and reduces hunger. Studies also show that resistant starch improves blood sugar control, is good for the immune system and may even reduce the risk of cardiovascular disease, diabetes and some forms of cancer.
Watch video: “Why resistant starch is good for you” (4:03)
Fine wheatmeal pastry is not particularly beneficial for the body. Fine wheat flour leads to undesirably high blood sugar spikes and subsequent fluctuations. What if you could make “fine baking” healthier without altering the taste? With FiberFin this is super easy! By adding a small amount FiberFin, you increase the fibre content and in so doing lower the glycaemic index (GI) in pastries such as buns, pizza crusts, pancakes, waffles and cakes. The light, finely ground fibre supplement allows the flavour, texture and appearance of pastries to remain unchanged, at the same time as it dramatically increases the fibre content. One tablespoon of FiberFin provides as much fibre as 100 ml of wholemeal flour. So you only need a small amount to increase the wholesomeness of the food:
Healthier buns: Replace 20% of the flour in wheat buns, and the fibre content of one bun will be higher than that of a slice of whole grain bread.
Healthier pancakes: Add 50 ml of FiberFin to your pancake mix, and the batter will contain about 4 times as much fibre as pancakes made with only finely ground flour.
Healthier pizza dough: Replace 10% of the flour in a pizza dough recipe, and the fibre content will be as high as in whole grain bread. In addition, the dough will be easier to work with, and the pizza base lighter and crispier.
Resistant starch is not used as energy by the body, but acts in the same way as fibre and regulates blood sugar and insulin secretion [Study concerning the effects of intake of resistant starch]. When your blood sugar is stable, you experience less of a sweet tooth that can occur when there are swings in your blood sugar count. The regulatory effect that FiberFin has on blood sugar will even have an impact on the next meal you eat [Study concerning the “next meal effect”]. If you have a little FiberFin in the morning, it will regulate your appetite and sweet tooth for much of the remainder of the day.
Fibre increases the feeling of fullness, so you eat less. One tablespoon of FiberFin (15 grams) a day will make you feel satisfied quicker and stabilise your blood sugar In addition, you achieve an increase in your fat burning throughout the day.
Studies have shown that resistant starch causes the body to release more of the hormones that regulate satiety. A meal containing resistant starch will activate these hormones and cause you to eat less – [Study concerning satiety after consumption of resistant starch, Study concerning how food intake is reduced when more resistant starch is consumed].
Unlike some types of fibre, resistant starch ferments when it reaches the large intestine, and this produces beneficial fatty acids, including butyric acid, which block the body’s ability to metabolise carbohydrates. This can inhibit the liver from using carbohydrates as an energy source, and instead make use of stored body fat and recently consumed fat. The body actually prefers carbohydrates as fuel, much in the same way a car prefers petroleum. Butyric acid basically prevents some of the petrol in the tank from reaching the engine, so to speak, and your cells turn to fat as an alternative. A study shows that if only 5.4% of the total carbohydrate intake of a meal were replaced with resistant starch, then 20-30% more fat would be burned [Study concerning how resistant starch affects weight loss and weight control].
Too little fibre in the diet has been linked to obesity, constipation, type 2 diabetes, high blood pressure, cholesterol, bowel cancer and cardiovascular disease. Researchers believe that increased fibre intake helps to prevent these diseases. Many Norwegians consume too little fibre in their everyday diet.
We’ve seen comments in the media that a diet with a high intake of red meat may increase the risk of bowel cancer. This risk is reduced if you have a daily intake of resistant starch according to this study.
It is generally agreed that having a high-fibre diet can help you maintain a healthy weight, which in turn reduces the risk of many types of cancer.
Food containing resistant starch produces a smaller increase in blood sugar and insulin. It also protects the heart, because a persistently high blood sugar leads to blockages in smaller blood vessels. Thus, a daily intake of resistant starch helps to counteract the risk of diabetes and cardiovascular disease.
Resistant starch has shown good results in improving insulin sensitivity in people with insulin resistance [Resistant starch improves insulin sensitivity in metabolic syndrome].
If you have too little beneficial intestinal bacteria in your digestive system, you easily become ill when exposed to infection. Resistant starch is a prebiotic fibre. That means that it increases the growth and activity of beneficial bacteria in the intestines, and assists them in fighting harmful bacteria.
Because FiberFin helps to keep blood sugar levels stable and prolong satiety, your energy lasts longer and you perform better during exercise and other physical challenges. Lillehammer CK cyclist Christian Hannestad has the following to say: “I use one and a half tablespoons of FiberFin over my breakfast cereal each morning and evening, and feel that the cereal “lasts” longer. FiberFin also helps me burn fat more easily. Fat is actually a far better energy source than carbohydrates, and is essential for a bike race lasting from 3 to 6 hours, where you burn up between 3,500 and 7,000 calories. I was once at a training camp on Mallorca and I hadn’t taken my FiberFin with me, and things didn’t turn out very well. On long rides, your blood glucose levels can get far too unstable and that can affect your performance. No doubt about it! I have to have FiberFin with me for every cycling event I attend!”
Energy: 1029 kJ/246 kcal | Fat: 1 g | Carbohydrates: 31 g
-of which sugars: 0 g | Dietary fibre: 56 g | Protein: 1 g
Corn starch with a naturally high content of resistant starch.