Baked goods made with refined flour isn\u2019t all that beneficial for your body. The refined flour causes an undesirably high blood sugar spike \u2013 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.<\/p>\n\n\n\n
Resistant starch isn\u2019t 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\u2019ll 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\u2019ll regulate appetite and cravings long into your day.<\/p>\n\n\n\n
Study concerning the effects of intake of resistant starch<\/a><\/p>\n\n\n\n Study concerning satiety and glycemic response after consumption of resistant starch<\/a><\/p>\n\n\n\n <\/p>\n\n\n\n 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\u2019s 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.<\/p>\n\n\n\n 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 \u2013 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\u2019ll metabolise 20-30 % more fat.<\/p>\n\n\n\n Study concerning how resistant starch affects weight loss and weight control<\/a><\/p>\n\n\n\n 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.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n Fat, \ufb01bre and cancer risk in African Americans and rural Africans<\/a><\/p>\n\n\n\nIncrease your fat burn<\/h2>\n\n\n\n
Prevent lifestyle diseases<\/h2>\n\n\n\n