FOCUS ON FIBER: How Much is Enough?
by: Monique N. Gilbert, B.Sc.
The average American only gets about half the amount of fiber they need everyday for
their body to function optimally. According to the American Heart Association (AHA),
fiber helps lower cholesterol and is important for the health of our digestive system.
Both the AHA and the National Cancer Institute recommend that we consume 25 to 30
grams of fiber daily.

Dietary fiber is a transparent solid complex carbohydrate that is the main part of the cell
walls of plants. It has two forms: soluble and insoluble. Soluble fiber may help lower
blood cholesterol and reduce the risk of heart disease and stroke. Insoluble fiber
provides the bulk needed for proper functioning of the stomach and intestines. It
promotes healthy intestinal action and prevents constipation by moving bodily waste
through the digestive tract faster, so harmful substances don't have as much contact with
the intestinal walls.

Unfortunately, many people are not eating this much fiber, which is causing serious
cardio-vascular health concerns. Recently the AHA and the FDA (Food and Drug
Administration) confirmed that coronary heart disease is the leading cause of death in the
United States, killing more people than any other disease. It causes heart attack and
angina (chest pain). A blood clot that goes to the heart is considered a heart attack, but if
it goes to the brain it is a stroke. The AHA ranks stoke as the third most fatal disease in
America, causing paralysis and brain damage.

Eating a high-fiber diet can significantly lower our risk of heart attack, stroke and colon
cancer. A 19-year follow-up study reported in the November 2001 issue of Archives of
Internal Medicine indicated that increasing bean and legume intakes may be an important
part of a dietary approach to preventing coronary heart disease. Beans and legumes are
high in protein and soluble fiber. Another study reported in the January 2002 issue of the
Journal of the American College of Cardiology also suggests that increasing our
consumption of fiber-rich foods like whole grains, fruits and vegetables, can significantly
lower the risk of heart disease. Additionally, results from recent studies at the American
Institute of Cancer Research indicate high-fiber protein-rich soy foods, such as textured
soy protein (also known as TVP) and tempeh, help in preventing and treating colon
cancer.

Whole beans, soybeans and other legumes are excellent sources of fiber. A 1 cup serving
of cooked navy beans contains about 19 grams of fiber! Always read the Nutrition Facts
label to find out the amount of, and the type of, fiber contained in any particular food.
To help you achieve your daily allotment of fiber, here is a list of various foods with
their fiber content.

Examples of Dietary Fiber:

1 cup cooked dry beans (navy, pinto, red, pink, black, garbanzo, etc.) = 9-19 grams of
fiber
1 cup cooked lima beans = 13 grams of fiber
1 cup cooked peas = 9 grams of fiber
1 cup raisin bran cereal = 8 grams of fiber
1 cup canned pumpkin = 7 grams of fiber
1 cup cooked spinach = 7 grams of fiber
1/2 cup whole wheat flour = 7 grams of fiber
1/2 cup soy tempeh = 7 grams of fiber
1/2 cup soy flour = 6 grams of fiber
1/2 cup edamame (whole green soybeans) = 5 grams of fiber
1 cup cooked broccoli = 5 grams of fiber
6 Brussels sprouts = 5 grams of fiber
1 baked sweet potato = 5 grams of fiber
1 cup cooked brown rice = 4 grams of fiber
1 cup cooked old fashioned rolled oats = 4 grams of fiber
1 medium apple = 4 grams of fiber
1 medium orange = 4 grams of fiber
1 cup carrot strips = 4 grams of fiber
1/2 cup raspberries or blackberries = 4 grams of fiber
1 medium banana = 3 grams of fiber
5 dried plums (prunes) = 3 grams of fiber
1 ounce of nuts (almonds, peanuts, pistachios) = 3 grams of fiber
1 baked potato (russet) = 3 grams of fiber
1/4 cup dry roasted sunflower seeds = 3 grams of fiber
1 medium mango = 3 grams of fiber
1 medium tomato = 2 grams of fiber
1 cup pineapple juice = 2 grams of fiber
1/2 cup blueberries = 2 grams of fiber
1 cup romaine lettuce = 1.5 grams of fiber
1/2 cup tofu = 1 gram of fiber

Monique N. Gilbert, B.Sc. is a Personal Health, Nutrition & Lifestyle Coach; Certified
Personal Trainer/Fitness Counselor; Recipe Developer; Freelance Writer and Author. Go
to http://www.MoniqueNGilbert.com to learn more about Monique’s coaching.

Copyright © Monique N. Gilbert - All Rights Reserved

References:

** “Legume consumption and risk of coronary heart disease in US men and women:
NHANES I Epidemiologic Follow-up Study.” Bazzano, L. A., He, J., Ogden, L. G.,
Loria, C., Vupputuri, S., Myers, L., Whelton, P. K., Archives of Internal Medicine 2001
Nov 26;161(21):2573-2578.

** “A prospective study of dietary fiber intake and risk of cardiovascular disease among
women.” Liu, S., Buring, J. E., Sesso, H. D., Rimm, E. B., Willett, W. C., Manson, J.
E., Journal of the American College of Cardiology 2002 Jan 2;39(1):49-56.

** “Virtues of Soy: A Practical Health Guide and Cookbook” by Monique N. Gilbert,
Universal Publishers, 2001, pp. 11, 18, 24.



About The Author


Copyright © Monique N. Gilbert - All Rights Reserved

Monique N. Gilbert, B.Sc. has offered guidance in natural health, nutrition, fitness,
weight and stress management since 1989. She has received international recognition for
helping people improve their well-being, vitality and longevity. Her personal coaching
provides the motivation, guidance and support you need to naturally get healthy and fit,
lose weight and keep it off, reduce stress and anxiety, strengthen your immune system,
increase your energy levels, lower your cholesterol, improve your sleep, and achieve
your goals. For more information about Monique’s coaching, visit
This article was posted on April 26, 2005



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