FiberFin
FiberFin is a white flour supplement containing 75% fiber. Substitute FiberFin for 10% of regular flour to get a good fiber boost while keeping the flavour and appearance the same. FiberFin can also be used in smoothies or sprinkled on cereal.
- Keeps you feeling full for longer
- Ensures healthy digestion
- Strengthens the immune system
- Contributes to more balanced blood sugar and energy levels
- Increases fat burn
- Gluten-free
Ingredients
Modified corn starch
Nutritional information
| Per 100 g | |
|---|---|
| Calories | 204 kcal |
| Fat | 0 g |
| Carbohydrates | 13 g |
| of which sugars | 0 g |
| Dietary fiber | 75 g |
| Protein | 0 g |
| Salt | 0,69 g |
Allergens
There are no allergens in FiberFin.
Minimise the negative effects from refined carbohydrates
Baked goods made with refined flour isn’t all that beneficial for your body. The refined flour causes an undesirably high blood sugar spike – followed by rollercoaster-like level swings. What if you could make your treats healthier without changing their flavour? With FiberFin, this is a literal piece of cake. By adding a small amount of FiberFin, you increase the fibre content, and so lower the glycaemic index (GI) in baked goods like sweet buns, pizza bases, pancakes, waffles and cakes. The light, powdered fibre supplement leaves the flavour, consistency and appearance of your treats be, while the fibre skyrockets. A tablespoon of FiberFin contains moore fibre than 1 decilitre/half a cup of wholegrain flour.
Avoid cravings and snacking
Resistant starch isn’t absorbed as energy by the body, but works as a fibre, and so regulates your blood sugar and insulin secretion. With stable blood sugar levels you’ll be less likely to experience those cravings that tend to creep up when your blood sugar is low. The regulating effect FiberFin has on the blood sugar will even impact the next meal you eat. If you consume FiberFin in the morning, it’ll regulate appetite and cravings long into your day.
Study concerning the effects of intake of resistant starch
Study concerning satiety and glycemic response after consumption of resistant starch
Increase your fat burn
As opposed to certain types of fibre, resistant starch ferments when it reaches your large intestine. When this happens, beneficial fatty acids are created, which blocks the body’s ability to burn carbohydrates. This can prevent the liver from using carbs as a source of energy, and make it use stored bodyfat or recently consumed fat instead.
In actuality, the body prefers carbohydrates as its fuel, the same way a car prefers petrol. Butyric acid simply prevents some of the gas in the tank from reaching the engine – and makes our cells turn to fat as an alternative. One study shows that if you replace just 5,4 % of the total carbohydrate contents of a meal with resistant starch, you’ll metabolise 20-30 % more fat.
Study concerning how resistant starch affects weight loss and weight control
Prevent lifestyle diseases
Too little fibre in the diet has been linked to obesity, constipation, type 2 diabetes, hypertension, bowel cancer and cardiovascular diseases. Researchers believe that an increased fibre intake helps prevent these diseases.
There is a general consensus that a high-fibre diet can help you maintain a healthy weight, which in turn reduces the risk of several types of cancer. Food with resistant starch also ensures a lower rise in blood sugar and insulin levels, which protects the heart. As such, a daily intake of resistant starch will contribute to a decreased risk of both type 2 diabetes and cardiovascular diseases.
Fat, fibre and cancer risk in African Americans and rural Africans
Resistant starch improves insulin sensitivity in metabolic syndrome
Strengthen your immune system
If your gut flora is out of bacterial balance, you’ll be more likely to fall ill when you’re subjected to infectious disease. Resistant starch is a prebiotic fibre. This means it contributes to an increased growth and activity of beneficial gut bacteria – and so helps them fight off other, detrimental bacteria.
FAQ
How to use FiberFin?
As a dietary supplement: To reap the full health benefits of FiberFin, take it on a daily basis. FiberFin can be sprinkled over breakfast cereal or mixed into juice or milk. One tablespoon of FiberFin provides a substantial 6 grams of resistant starch.
For baking: You can use FibreFin anywhere you’d normally use flour. Simply replace 10% of the flour with FiberFin. The taste and appearance will be the same. For example, replacing just 7% of the flour in a pizza recipe with FibreFin increases the fiber content to that of wholegrain bread while also making the dough easier to handle.
How much FiberFin should I use in baking?
You can achieve a lot by replacing 10% of the flour with FiberFin. If you’re unsure how much to use, an easy method is to mix half a tub of FiberFin (200 g) with 2 kg of plain flour. This ready-made flour blend will contain 9% FiberFin and can be used in any recipe where you want to increase the fibre content without affecting the final result.
Is FiberFin the same as psyllium husks?
Psyllium husks are water-soluble fibres that retain moisture and turn into a soft jelly. This serves as a binding agent in baked goods and makes the dough easier to work with. Psyllium husks are beneficial in recipes where a considerable amount of glutenous flour has been substituted, in order to bind the dough together. They should only be used in small amounts (about a tablespoon) and will affect the consistency of the dough. FiberFin is a high-fibre flour supplement, with no binding properties, that doesn’t affect appearance or flavour. By substituting 10-20 % of regular flour with FiberFin, you increase the fibre contents considerably – but the food tastes and looks as if it was made entirely with refined flour.
Can I exchange all the flour in a cake with FiberFin?
FiberFin is gluten-free, and as such, it has no binding effect in baked goods. We recommend substituting 10% of the flour to achieve a good result. This will still give you a fibre content that exceeds all other wholegrain flours by far.
I thought corn starch was unhealthy. How can a flour made from corn be so high in fibre?
FiberFin consists of modified corn starch. This is a form of starch that’s resistant to gastric acid, and that isn’t broken down by our digestion enzymes. Resistant starch is not absorbed as energy by the body, but functions as a fibre, which means it regulates blood sugar levels and is beneficial to digestion.
Can you use FiberFin as a sauce thickener?
No, FiberFin has no thickening effect.