When it comes to weight loss, many people track their macros — i.e., their proteins, fats, and carbohydrates. However, as a humble nutrient, fiber is often overlooked. But what if this is the missing ingredient to weight loss success? Can fiber supplements replace whole foods? In this podcast, a nutritionist answers readers’ questions about fiber and more.
Nowadays, the internet is awash with articles, charts, and recipes centered around eating more protein — anything from a 30-gram-protein breakfast to high-protein drinks and more — to naturally lose weight. And although the key to achieving good weight loss results is indeed a higher protein intake, there is a nutrient that is often overlooked: fiber.
Fiber is crucial not only for digestive functioning but overall health. Studies have shown it can lower LDL cholesterol, reduce blood pressure, and protect against heart disease. Newer research also shows that fiber may promote weight loss and enhance sensitivity to insulin.
However, statistics show that less than 5% of Americans realistically meet their recommended daily fiber intake, which is on average up to 34 grams (g)Trusted Source for adult men and about 28 g for adult women. So, how can we eat more fiber?
In this episode of In Conversation, we’ll be tackling burning questions such as: What is fiber, and why is it important for our bodies? How can we tell whether we are eating enough fiber? Is it right to call fiber nature’s Ozempic?
We’ll differentiate between soluble and insoluble fiber while discussing the ideal daily intake for different people. We’ll also touch on how fiber supplements like psyllium husk compare with whole foods, weighing their benefits for our well-being. We will also look at how fiber plays a crucial role in fighting insulin resistance and its potential role in supporting weight management goals.
To discuss this and more, we’re joined by registered dietitian Lisa Valente, MS, RD. Lisa holds a Master of Science in nutrition communications from the Friedman School of Nutrition Science and Policy at Tufts University, and she completed her dietetic internship at Massachusetts General Hospital.
Leave a Reply