Better Than Raisin Bran: Top 11 Sources of Fiber

Go beyond raisin bran cereal and elevate the quality of high-fiber foods in your diet!

Fiber (along with adequate fluid intake) moves quickly and relatively easily through your digestive tract and helps it function properly. A high-fiber diet may also help reduce the risk of heart disease, colon cancer, and diabetes.

Let’s check out the fiber content of some good-for-you foods. Make sure to read nutrition labels to find out exactly how much fiber is in your favorite foods. Women, try to eat at least 21 to 25 grams of fiber a day, and men should aim for 30 to 38 grams a day.

1. AVOCADO.

One whole, medium avocado contains 17 grams of carbohydrate and a truly impressive 11 grams of fiber. That's almost half of the daily recommended minimum intake of fiber! The avocado is a real diabetes superfood, providing an excellent dose of those good-for-you, unsaturated fatty acids. And avocados deliver almost 20 vitamins, minerals, and phytonutrients—the special plant chemicals that convey myriad health benefits.

Guacamole tip:

To keep avocado dips from turning brown, leave the pit in the dip until ready to serve, press plastic wrap down into a bowl and smooth it tight to the edges, leaving no air pockets.

2. ARTICHOKE.

A medium artichoke contains about 14 grams of carbs and 10 grams of fiber. Like avocados, artichokes are bursting with nutrients, including an impressive amount of antioxidants, an excellent dose of vitamin C, as well as folate, potassium, and magnesium. Did you know that a medium artichoke also delivers 4 grams of protein?

If you didn't grow up with artichokes, do not be intimidated by the funny looking globes. Just snip off the stem and a half-inch off the top, pull off five or six of the outermost leaves, and steam for 30 minutes or microwave in a couple inches of water for 7 to 10 minutes.

3. RASPBERRIES.

A cup of these delicate, vibrant berries contains 15 grams of carbs and 8 grams of fiber. High in vitamin C and several other nutrients, they are packed with antioxidants and have anti-inflammatory properties as well. The phytochemicals that make plant foods red, orange, or blue are potent disease fighters.

4. BLACKBERRIES.

Like raspberries, blackberries are rich in those health-giving pigments that give them their beautiful, deep blue-black coloring. They deliver the same amount of carbohydrate and fiber as raspberries, too. A cup contains 15 grams of carbs and 8 grams of fiber.

Raspberries and blackberries are both known as "bramble" fruit, and an increasing number of studies are showing that these and other intensely colored fruits and veggies improve health and fight disease.

5. LEGUMES.

Legumes are great sources of protein and fiber, but also contain lots of health-giving compounds. One type is called saponins, which may help lower cholesterol and blood glucose levels and reduce disease risks.

Did you know that just one half-cup of lentils contains about 10 grams of carbs and 8 grams of fiber? Lentils fall into this fancy-sounding food category, legumes, which are veggies that grow in pods. Lentils do not require soaking, so buy some and throw them into some broth with a couple of chopped vegetables and, presto, soup! Black beans are a type of legume, too, and contain all the same great health benefits as lentils. A bit higher in carbs at 22 grams, a half-cup of black beans delivers a hearty 7 grams of fiber. And if you subtract the fiber from the carbs, you end up with a manageable 15 grams of carbs in a serving.

6. BROCCOLI.

One of my favorite superfoods, one cup of broccoli contains just 9 grams of carbs and a nice 6 grams of fiber. Broccoli is a member of the cruciferous vegetable family, and these superfoods are known to have anti-cancer properties, among a host of other body benefits.

Remember not to overcook broccoli, or its nutrients begin to fade. Use a potato peeler to take off the outer layer on the stalks, and then chop them into one-inch pieces. This allows them to cook in the amount of time needed for the florets. Pour extra virgin olive oil and a sprinkle of parmesan cheese over it before enjoying.

7. VEGETABLE SOUP.

Try making this from scratch with a vegetable broth base and a myriad of your favorite veggies and beans all chopped up into a color fiesta, which is lower in sodium and additives than ready-made soups in a can. A typical serving contains at least 7 grams of fiber. If your blood pressure is high, note the sodium in soups as they may contain too much for your daily recommendation.

8. PEAR.

A medium pear contains 20 grams of carbs and 4.5 grams of fiber. Be sure to wash them well and eat the skin. Fiber and other nutrients live in that thin outer layer of the fruit. Slice pears and drizzle with lemon juice to keep them from turning brown, give a nice tart counterpoint to their juicy, sweetness, and to moderate your blood sugar response.

9. APPLE.

An apple a day provides great phytonutrients (phyto=plant) and a good dose of fiber. One medium apple contains about 23 grams of carbs and 4 grams of fiber. Try to buy organic apples without wax, wash well and eat the skin. You should know by now that the deep red color is an indicator of nature's potent disease-fighting chemicals.

10. OATMEAL.

A cup of cooked oatmeal contains 27 grams of carbs and 4 grams of fiber. Though 4 grams is not a huge amount, oat fiber contains beta-glucan, a special kind of soluble fiber known to help people feel full longer, have less of an effect on BG, and improve cholesterol numbers. Use old-fashioned rolled oat or steel-cut oats for the best health bang for your buck. These are the least processed varieties and retain the most nutrients and fiber.

With rolled oats, mix one part oats to two parts cold water and simmer for 15 minutes or microwave for two, stir, then microwave again until you get desired consistency. Add ground flaxseed, or a dash of a flax, almond, or walnut oil. A little butter will work, too. Then you can add your cinnamon, sweetener, and milk or cream. Quick tip: Store your oats in the fridge. The oils in them can go rancid over time.

11. BARLEY.

Barley holds the honor of being the lowest-glycemic grain (of the grains officially tested so far). This means it is the grain least likely to spike your blood sugar. A half-cup of cooked pearl barley contains 22 grams of carbs and 3 grams of fiber—but like oatmeal, the fiber is the magical beta-glucan. If you can find the less processed, "hull-less" barley, you'll get even more fiber and more blood sugar protection.

Barley is mild, tender, and versatile—it can be used in place of rice, as an ingredient in soups, or in the morning like oatmeal.

Most Alkalizing Foods You Should Be Eating Daily

When the body eats foods, the digestive and metabolic processes transforms the eaten matter into residue that is left behind that is either acidic or alkaline. Using science to explain this phenomenon (and the laws of modern biochemistry), it is not the organic matter of foods (whether the food itself is acidic or alkaline), but their inorganic matter (such as calcium, magnesium, potassium, sodium, sulfur, phosphorous; that is, how they break down in our bodies), that determines either the acidity or alkalinity of this ashy residue. Being too acidic promotes disease, chronic ailments, cancer and other health complications. Intentional alkalizing of the body blood and other fluids optimizes healthy organ and system functioning, free of ailments. Factors that leave our bodies acidic include environmental pollutants, acid-forming foods like processed sugars and foods, artificial sweeteners, refined grains, conventionally produced meats and dairy, hidden genetically modified organisms (GMOs), psychological and emotional stress, synthetic and pharmaceutical drugs and physical body stress. Consider the following lists to be the nutrition bible of top alkalizing and acidic foods to eat and avoid for optimum health functioning, free of chronic disease.

Most Alkalizing (Eat Most)

Himalayan salt, grasses, cucumber, kale, spinach, parsley, sea kelp, sprouts (soy, alfalfa), sea vegetables, green drinks without sweet fruits, all sprouted beans, ph 9.5 alkaline water (less than 8 hours old).

Moderately Alkaline

Avocado, beetroot, basil, capsicum/pepper, cabbage, celery, chives, collard greens, spring greens, coriander, endive, garlic, ginger, green beans, lettuce, mustard greens, okra, onion, radish, red onion, rocket/arugula, tomato, lemon, lime, butter beans, soy beans, white haricot beans, chia/sabja seeds, quinoa.

Mildly Alkaline

Artichokes, asparagus, Brussels sprouts, cauliflower, carrot, zucchini, leeks, new baby potatoes, peas, pumpkin, swede, squash (butternut/summer), watercress, grapefruit, coconut, pomegranate, rhubarb, buckwheat, lentils, tofu, goat milk, almond milk, herbs and spices (thyme, mint, ginger, cumin), avocado oil, olive oil, coconut oil, flax oil, udo’s oil.

Neutral/Mildly Acidic (Eat Moderately)

Black beans, chickpeas, garbanzos beans, kidney beans, seitan, cantaloupe, fresh dates, nectarine, plum, sweet cherries, watermelon, millet, oats, oatmeal, spelt, soybeans, buckwheat pasta, couscous, brown rice, freshwater wild fish, rice and soy milk, rice/soy/hemp protein, sunflower oil, grape seed oil, brazil nuts, pecan nuts, hazel nuts.

Moderately Acid (Eat Less)

Fresh and natural fruit juices, ketchup, mayonnaise, butter, apple, apricot, banana, blackberry, blueberry, cranberry, grapes, guava, mango, mangosteen, orange, peach, papaya, strawberry, goat’s cheese, vegan cheese, rye bread, wheat, whole meal bread, wild rice, wholemeal pasta, ocean fish.

Highly Acid (Avoid or Eat Sparingly)

Alcohol, coffee, black tea, fruit juice (sweetened), cocoa, honey, jam, jelly, mustard, miso, rice syrup, soy sauce, vinegar, yeast, dried fruit, beef, chicken, eggs, farmed fish, pork, shellfish, cheese, dairy, artificial sweeteners, syrup, mushroom. ” (Source: Energise For Life.com- great website that has a lot of information on how to eat, what to eat when living an alkaline lifestyle. They have this list downloadable for free!)

Additional Explanations:

Lemons and Warm Water

I start every morning with a cup of warm alkaline water and 1 lemon, taken on an empty stomach with my probiotic and 2 colostrum capsules. Lemons (of all the non-dark leafy greens)- just like pineapple- leave a highly alkalizing residue in the body once it is digested. It is also a natural disinfectant, can heal wounds, and provides potent and immediate relief for hyperacidity and virus-related conditions, as well as coughs, colds, flu and heartburn. Lemon also works to energize the liver and promote detoxification (source: Natural News).

Juice and Drink Your Greens

Next I juice greens taken from the “Highly Alkaline” list. Most of these greens are dark leafy greens (spinach, kale, chard, celery, cucumber, parsley) with ginger and lemon. Consumed about 1 hour after the lemon water and probiotics, this will reset your system and put your body in an alkaline state.

Eat Raw or Lightly Steamed Greens

I eat raw or lightly steamed cruciferous vegetables: broccoli, cabbage, cauliflower, Brussels sprouts, or other leafy greens and eat that (2 times per day) with sea vegetables and sea weed and extra virgin olive oil or extra virgin coconut oil. I sprout quinoa and have that on the side with sauerkraut if I need additional carbohydrates.

The dark leafy greens are known for its rich vitamin K and folate content. They are packed with phytochemicals and micronutrients, essential vitamins, minerals, and powerhouses to key antioxidants that boost immunity and fiber for colon health and for optimal digestion health.

Add Garlic and Cayenne Peppers

If you are feeling a little taxed and need additional pick-me-up and immunity boosting, add garlic (it promotes cardiovascular and immune health by lowering blood pressure, cleansing the liver and fighting off disease) and cayenne peppers (capsicum), a great endocrine normalizing food. It has great antibacterial properties, is rich in vitamin A and is a helpful agent in fighting off the harmful free radicals that lead to stress and illness.

Beneficial Bacteria: Fermented Foods

You Need to Try These Amazing Fermented Foods

Since the early Babylonian days, circa 5000 BC and Egyptian empires circa 3150 BC, people have been healing and living well with fermented foods. With names such as fermented and cultured, many foods that bathe and marinate in bacteria that are reproduced on the foods, are extremely good for you!

Though this does not sound the most squeaky-white-floors-clean, these beneficial bacteria, in turn, convert carbohydrates to either alcohol (beer, wine, yeast leavened bread) or to organic acids (cheese, yogurt, tempeh).

When certain foods soak in their own bacterial juices for a long period of time (weeks at a time), the bacteria actually enhances an already highly nutritious food, creating good for you probiotics, vitamin b’s and digestive enzymes, to name a few. Let’s look into ways fermented foods are good for the body and some of the best fermented foods to eat.

Fermentation occurs when bacteria start consuming or digesting a certain food, which at the same time inhibits the growth of the spoiling bacteria. In vegetables, the lactic acid bacteria in the plant start to metabolize the sugar and reproduce prolifically.

These fermented foods are alive with nutrition, strong odors and fermenting your own foods is quite easy, and many recipes (like sauerkraut) only requires the master staple, cabbage . . . nothing else, or vinegar, salt or whey (the liquid that forms on top of yogurt), and a few weeks of time.

You can certainly purchase fermented foods in farmers markets or natural food stores if you are not feeling very Martha Stewart-y. Make sure your foods are not pasteurized, however, (a touchy and misinformed subject), for once pasteurized, all the live enzymes and nutrients die.

All the wonderful things that come from fermentation

Through the fermentation process, organisms produce alcohol, lactic acid, and acetic acid (all “bio-preservatives”) which help the foods keep their body healthy nutrients and prevent spoilage.

Fermentation also breaks food down into more easily digestible forms and into beneficial amino acids. It creates new nutrients, too. The microbial cultures create B vitamins, including folic acid, riboflavin, niacin, thiamin, and biotin. Some have been shown to function as antioxidants. Fermentation also removes toxins from foods.

Best Fermented Foods

For the best types of fermented foods, stick with foods that come from Mother Earth, caveman or “Primal” type foods. Sauerkraut, dairy (full-fat Greek style yogurt—high in saturated fat and protein, low in carbohydrates, or strain your own yogurt--much of the sugars are in the liquid whey), kefir, and aged cheeses.

Some health gurus make fermented fish sauce: place together salt, liquefied sardines and anchovies fermented with special herbs and spices outside in the sun for months at a time, Kombucha (but cycle in and out of drinking this tonic, for too much of a good thing may shock and strain the liver), and another Japanese treat natto (from fermented soy). And who doesn't love miso, kimchee and natto? Treat yourself to some fermented delicious sides. Your body will thank you!

Great reading source

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods [Paperback]
By Sandor Ellix Katz (Author), Sally Fallon (Foreword)