Resistant starch; a natural fibre

FiberFin is corn starch extracted from a special maize that contains 80% amylose starch and has been cultivated over many years (not GMO). It is a form of starch that digestive enzymes in the body have a harder time breaking down.

Normal starch is turned into glucose in the body and used as energy. Resistant starch is starch that is not digested in the normal way, but behaves like dietary fibre. It has been eaten by humans for thousands of years in foods such as beans and lentils.

Scientists all over the world have now become aware of this special fibre and the beneficial health effects it has. One tablespoon of FiberFin provides 6 grams of fibre, and is an easy and tasty way to increase dietary fibre.

Here you can read an article in English that gives a good overview of resistant starch: The definitive guide to resistant starch

How do you use FiberFin?

As a dietary supplement:

You only realise all the health benefits of FiberFin when you consume the product every day. Try FiberFin on breakfast cereal, or mix it into juice or milk. One tablespoon of FiberFin provides a full 6 grams of fibre.

For baking:

Wherever you use flour, you can also use Fiberfin – just replace 10-20% of the flour. Taste and appearance are unchanged! If you substitute, for example, 7% of the flour in a pizza recipe, the fibre content will be as high as in wholemeal bread.

Research on FiberFin

Over the past 15 years, a series of studies have been published that confirm the health benefits of FiberFin:

  • 9 studies show positive effects in terms of weight control (increased satiety, increased fat burning and increased insulin sensitivity).
  • 23 studies show reduced glucose load (GI/GB) when flour was substituted by FiberFin.
  • 5 studies show lower blood sugar and insulin impact on the next meal.
  • 13 studies show positive effects for the digestive system, including the production of beneficial short-chain fatty acids, lower pH and lower concentrations of ammonia.
  • 4 studies show reduced duration and severity of diarrhea in adults and children when they received FiberFin in nutritional drinks.

Read the studies

Resistant starch improves insulin sensitivity:

Insulin-sensitizing effects of dietary resistant starch and effects on skeletal muscle and adipose tissue metabolism

Resistant starch improves insulin sensitivity in metabolic syndrome.

Resistant Starch from High-Amylose Maize Increases Insulin Sensitivity in Overweight and Obese Men.

Resistant starch lowers insulin and glucose levels after meals:

Consumption of both resistant starch and beta-glucan improves postprandial plasma glucose and insulin in women.

Resistant starch: the effect on postprandial glycemia, hormonal response, and satiety.

Resistant starch: promise for improving human health:

Resistant Starch: Promise for Improving Human Health.

Resistant starch and energy balance: impact on weight loss and maintenance:

Resistant starch and energy balance: impact on weight loss and maintenance.