How to get enough Fibre

Here's a big list of high fiber foods: http://www.todaysdietitian.com/newarchives/063008p28.shtml

Some of them are grains, but many aren't!

I hope im not hijacking this, but I was looking for posts on fibre and this caught my eye. I agree with the chia seeds, funnily enough just started using them yesterday as they are great source in fibre and zero calories. But, I wanted to know, is there a way of knowing how much fibre we are consuming on MyFitness Pal? Wouldnt it be great to have a fibre counter to keep us on track?

I hope im not hijacking this, but I was looking for posts on fibre and this caught my eye. I agree with the chia seeds, funnily enough just started using them yesterday as they are great source in fibre and zero calories. But, I wanted to know, is there a way of knowing how much fibre we are consuming on MyFitness Pal? Wouldnt it be great to have a fibre counter to keep us on track?

If you are accessing MFP from a computer, you can opt to track Fiber in your diary.

If you're accessing it from an app, it's in your daily nutrition.

Ah, thanks that makes sense as I use computer. What a shame!

I think you may have misunderstood. You can track fiber on the MFP website. Go to the Food tab, Settings sub-tab, and select Fiber in one of the available slots under Nutrients Tracked.

metamucil?? fibre drink. im goning to start up on this soon. i dont think i really get any fibre :P

I did buy some psyllium husk powder but would rather eat naturally to supplement

Actually psyllium husks are a source of fibre that's about as natural as it comes, as they are just the outer casing of psyllium seeds.

Many fibre products contain psyllium husks as one of the ingredients but if you buy them whole or ground with nothing added then it's a natural and minimally processed product.

I usually just take a teaspoon in a cup of water when I wake each morning, then it's done and dusted for the day.

There is a fiber count. Click at the bottom of the screen for the "full report." By going into settings you can change it to show on the page with calories, fat, protein, etc if you're willing to move one of the currently showing categories. I moved Sodium off and added fiber on mine.

Just for fun, high fibre (Cdn spelling), since psyllium, comes from a fruit (papains) that is similar, and slightly bigger than bananas, why not just eat bananas (tastes better than psyllium, and they're usually 57 cents/lb everywhere). Grains-- wide variety of good tasting (especially organic) unprocessed grains, like Kamut for eg., are at bulk food stores (one of the best prices for raw foods), and have a good fibre content; I don't cook them, just soak them in water for a while (how long depends on your taste, and, also on the specific type of beans/vegetable you soak, w/o the loss of vitamins usually occurring through cooking); the less I cook something, i.e., the more raw it is, the less I eat of it, and also, the better it tastes.

Chick peas, dried (different colored ones), very high in fibre, I eat soaked in water (or weak tea),and I eat them regularly, just soaked. Also, almost any kind of beans, can be soaked, and the various kinds of beans, have different flavors, textures, appearances, so they're fun to eat.

Some dried beans/peas, have much higher fibre content (I have seen even 26 g. of fibre per serving on some dried beans); there is even a concentrated soya powder (I actually feel greater strength in my muscles, when I have been eating this concentrated soya product, upon doing my many sets of pushups--the former Jack LaLanne, sports expert was doing 700 pushups per day, when he was 77 years old),
that actually is just UNDER, the amount of protein, that is in whey powder, w/o the cholesterol, and with less calories

Various fruits, all have fibre, and I find that the more fruits I eat, the better my digestion.

Soaking gives you 'sprouted' foods, which presumably gives you a higher concentration of nutrients (some have called this "culturing" the foods); for some vegetables, just add water with the vegetable, for eg., and leave it out in the open (kitchen countertop) for a few days (eg. 3 days), changing the water daily.

Even sauerkraut, homemade can be made, even w/o salt, and apparently, celery has salt already in it, so you could add celery, instead of salt (different foods, already contain sodium w/o adding any sodium to them). "Culturing" would then provide you with greater concentration of nutrients, so you'd need to eat less. "Sprouted bread" and other sprouted foods, in the supermarket usually cost more, and the more you eat food that is cooked, or heated to high temp., generally speaking, the more you age (and some people then advocate supplementing with Vit. B12 to counteract the potential higher homocysteine levels). Some writers claim, however that there is greater nutrition in bread's crust, than in the actual non-crust portion.

I see protein supplements for sale, from "rice protein" , "red yeast rice", "wild rice"; I have read that rice, especially wild rice, is suggested to be simply soaked, instead of cooked; red yeast rice, is apparently even more concentrated in nutrients, compared to brown rice (which is considered by many, to be higher in nutrition, compared to white rice) ; red yeast rice, apparently very good for lowering cholesterol levels (mind you Dr. Kummerlow, a 99 year old cholesterol researcher, in the Chicago area, is still doing research today, and he provides excellent ideas about what kinds of cholesterol is bad, which trans fats (partially hydrogenated vegetable oils, for eg.), and talks about oxidized cholesterol (heated cholesterol is very bad for you, like fried eggs); he still eats eggs everyday, thinks daily exercise is very important.

I know that when I eat raw foods, I feel full on less food, even without soaking the food. (incidentally, I saw a website from a cancer association, with a suggested diet, of "raw foods, mostly"--by the way I've never had cancer); Why buy expensive nutrition supplements, when you can concentrate the nutrients by 'culturing' the food, soaking the food, for a few days, just in water?

Also, I have read that fermenting vegetables, like soya beans, creates a vegetable food with Vit. B12 (and apparently before soaking, only animal meats had vitamin B12; I say apparently, because I have seen Barley powder products, in grocery stores, advertising that each serving provides 100 per cent of the Vit. B12 requlrements--do they soak the barley? Have a beer instead--? A friend of mine, with a Master's in Brewing Science almost never drinks beer.
Also, fermented soya beans, such as natto (a Japanese product from Japan), also produced in Canada, by Korean-Canadian companies, provides the highest concentration of Vit. K2, of any food source, as far as I know (others, less concentrated Vit. K2 food sources are: Gouda cheese, Brie cheese), and according to a Canadian (and other) naturopathic physician, without adequate Vit. K2, you will get osteoporosis, and that's everyone.

All this, is from London, Ont. (P.S.), where I only started reading about nutrition this year.

Just for fun, about fibre...