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  2. What Dietitians and Doctors Want You to Know About Fiber ...

    www.aol.com/dietitians-doctors-want-know-fiber...

    Fiber Well Gummies. If powder or hard capsules are not your thing, Vitafusion makes fruit-flavored gummies with prebiotic fiber.Peach, strawberry and blackberry flavors give off a pleasant taste ...

  3. Fibre supplements - Wikipedia

    en.wikipedia.org/wiki/Fibre_supplements

    Fibre supplements (also spelled fiber supplements) are considered to be a form of a subgroup of functional dietary fibre, and in the United States are defined by the Institute of Medicine (IOM). According to the IOM, functional fibre "consists of isolated, non-digestible carbohydrates that have beneficial physiological effects in humans".

  4. Metamucil - Wikipedia

    en.wikipedia.org/wiki/Metamucil

    Metamucil is a fiber supplement. Introduced in 1934 by G. D. Searle & Company (now G.D. Searle, LLC ), Metamucil was acquired by Procter & Gamble in 1985. The name is a combination of the Greek word for change ( meta ) and the class of fiber that it utilizes ( mucilage ).

  5. Gummy supplement - Wikipedia

    en.wikipedia.org/wiki/Gummy_supplement

    Most commonly, gummy supplements are made from gelatin, cornstarch, water and sugar, along with flavorings. [7]Although gummy vitamins are the most popular type of gummy supplements, they may also be derived from herbal supplements, containing extracts from plants like ashwagandha [8] and cannabis (e.g., CBD), [9] as well as the algae-derived astaxanthin.

  6. How Many Calories Actually Break A Fast When You're Doing ...

    www.aol.com/foods-drinks-supplements-break-fast...

    “You still need to get about 25 to 35 grams of fiber in your system, so having high-fiber products as well such as beans, legumes, and anything ending in '-berry' should be on the plate ...

  7. Inulin - Wikipedia

    en.wikipedia.org/wiki/Inulin

    It is approved by the FDA as an ingredient to enhance the dietary fiber value of manufactured foods. [3] Its flavor ranges from bland to subtly sweet (about 10% of the sweetness of sugar/sucrose). It can be used to replace sugar, fat, and flour. This is advantageous because inulin contains 25–35% of the food energy of carbohydrates (starch ...

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