What Do The Different Kinds Of Fiber Do? 30 Foods That Rank Highest

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We’ve talked before about how important fiber is:

Why You’re Probably Not Getting Enough Fiber (And How To Fix It)

And even how it’s arguably the most important dietary factor when it comes to avoiding heart disease:

What Matters Most For Your Heart? Eat More (Of This) For Lower Blood Pressure ← Spoiler: it’s fiber

And yes, that’s even when considered alongside other (also laudable) dietary interventions such as lowering intake of sodium, various kinds of saturated fat, and red meat.

So, what should we know about fiber, aside from “aim to get nearer 40g/day instead of the US average 16g/day”?

Soluble vs Insoluble

The first main way that dietary fibers can be categorized is soluble vs insoluble. Part of the difference is obvious, but bear with us, because there’s more to know about each:

  • Soluble fiber dissolves (what a surprise) in water and, which part is important, forms a gel. This slows down things going through your intestines, which is important for proper digestion and absorption of nutrients (as well as avoiding diarrhea). Yes, you heard right: getting enough of the right kind of fiber helps you avoid diarrhea.
  • Insoluble fiber does not dissolve (how shocking) in water and thus mostly passes through undigested by us (some will actually be digested by gut microbes who subsist on this, and in return for us feeding them daily, they make useful chemicals for us). This kind of fiber is also critical for healthy bowel movements, because without it, constipation can ensue.

Both kinds of fiber improve just about every metric related to blood, including improving triglycerides and improving insulin sensitivity and blood glucose levels. Thus, they help guard against various kinds of cardiovascular disease, diabetes, and metabolic disease in general. Do note that because whatever’s good for your heart/blood is good for your brain (which requires a healthy heart and bloodstream to nourish it and take away waste), likely this also has a knock-on effect against cognitive decline, but we don’t have hard science for that claim so we’re going to leave that last item as a “likely”.

However, one thing’s for sure: if you want a healthy gut, heart, and brain, you need a good balance of soluble and insoluble fibers.

10 of the best for soluble fiber

FoodSoluble Fiber Type(s)Soluble Fiber (g per serving)Insoluble Fiber Type(s)Insoluble Fiber (g per serving)Total Fiber (g per serving)
Kidney beans (1 cup cooked)Pectin, Resistant Starch1.5–2Hemicellulose, Cellulose68
Lentils (1 cup cooked)Pectin, Resistant Starch1.5–2Cellulose67.5
Barley (1 cup cooked)Beta-glucan3–4Hemicellulose26
Brussels sprouts (1 cup cooked)Pectin1–1.5Cellulose, Hemicellulose23.5
Oats (1 cup cooked)Beta-glucan2–3Cellulose13
Apples (1 medium)Pectin1–2Cellulose, Hemicellulose23
Carrots (1 cup raw)Pectin1–1.5Cellulose, Hemicellulose23
Citrus fruits (orange, 1 medium)Pectin1–1.5Cellulose12.5
Flaxseeds (2 tbsp)Mucilage, Lignin1–1.5Cellulose12.5
Psyllium husk (1 tbsp)Mucilage3–4Trace amounts03–4

10 of the best for insoluble fiber

FoodSoluble Fiber Type(s)Soluble Fiber (g per serving)Insoluble Fiber Type(s)Insoluble Fiber (g per serving)Total Fiber (g per serving)
Wheat bran (1 cup)Trace amounts0Cellulose, Lignin6–86–8
Black beans (1 cup cooked)Pectin, Resistant Starch1.5Cellulose67.5
Brown rice (1 cup cooked)Trace amounts0.5Hemicellulose, Lignin2–32.5–3.5
Popcorn (3 cups popped)Trace amounts0.5Hemicellulose33.5
Broccoli (1 cup cooked)Pectin1Cellulose, Hemicellulose45
Green beans (1 cup cooked)Trace amounts0.5Cellulose, Hemicellulose33.5
Sweet potatoes (1 cup cooked)Pectin1–1.5Cellulose34.5
Whole wheat bread (1 slice)Trace amounts0.5Cellulose, Hemicellulose11.5
Pears (1 medium)Pectin1Cellulose, Hemicellulose45
Almonds (1 oz)Trace amounts0.5Cellulose, Hemicellulose22.5

10 of the best for a balance of both

FoodSoluble Fiber Type(s)Soluble Fiber (g per serving)Insoluble Fiber Type(s)Insoluble Fiber (g per serving)Total Fiber (g per serving)
Raspberries (1 cup)Pectin1Cellulose56
Edamame (1 cup cooked)Pectin1Cellulose56
Chia seeds (2 tbsp)Mucilage, Pectin2–3Lignin, Cellulose35.5
Artichokes (1 medium)Inulin1Cellulose, Hemicellulose56
Avocado (1 medium)Pectin~2Cellulose46
Black beans (1 cup cooked)Pectin, Resistant Starch1.5Cellulose67.5
Quinoa (1 cup cooked)Pectin, Saponins1Cellulose, Hemicellulose34
Spinach (1 cup cooked)Pectin0.5Cellulose, Lignin33.5
Prunes (1/2 cup)Pectin, Sorbitol2Cellulose46
Figs (3 medium)Pectin1Cellulose23

You’ll notice that the above “balance” is not equal; that’s ok; we need greater quantities of insoluble than soluble anyway, so it is as well that nature provides such.

This is the same kind of balance when we talk about “balanced hormones” (does not mean all hormones are in equal amounts; means they are in the right proportions) or “balanced microbiome” (does not mean that pathogens and friendly bacteria are in equal numbers), etc.

Some notes on the above:

About those fiber types, some of the most important soluble ones to aim for are:

  • Beta-glucan: found in oats and barley, it supports heart health.
  • Pectin: found in fruits like apples, citrus, and pears, it helps with cholesterol control.
  • Inulin: a type of prebiotic fiber found in artichokes.
  • Lignin: found in seeds and wheat bran, it has antioxidant properties.
  • Resistant starch: found in beans and lentils, it acts as a prebiotic for gut health.

See also: When Is A Fiber Not A Fiber? The Food Additive You Do Want

One fiber to rule them all

Well, not entirely (we still need the others) but there is a best all-rounder:

The Best Kind Of Fiber For Overall Health?

Enjoy!

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  • How To Reduce Chronic Stress

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    Sunday Stress-Buster

    First, an important distinction:

    • Acute stress (for example, when stepping out of your comfort zone, engaging in competition, or otherwise focusing on something that requires your full attention for best performance) is generally a good thing. It helps you do you your best. It’s sometimes been called “eustress”, “good stress”.
    • Chronic stress (for example, when snowed under at work and you do not love it, when dealing with a serious illness, and/or faced with financial problems) is unequivocally a bad thing. Our body is simply not made to handle that much cortisol (the stress hormone) all the time.

    Know the dangers of too much cortisol

    We covered this as a main feature last month: Lower Your Cortisol! (Here’s Why & How)

    …but it bears mentioning again and for those who’ve joined us since then:

    A little spike of cortisol now and again can be helpful. Having it spiking all the time, or even a perpetual background low-to-moderate level, can be ruinous to the health in so many ways.

    The good news is, the physiological impact of stress on the body (which ranges from face-and-stomach fat deposits, to rapid aging), can be reversed—even the biological aging!

    Read: Biological age is increased by stress and restored upon recovery ← this study is so hot-of-the-press that it was published literally two days ago

    Focus on what you can control

    A lot of things that cause you stress may be outside of your control. Focus on what is within your control. Oftentimes, we are so preoccupied with the stress, that we employ coping strategies that don’t actually deal with the problem.

    That’s a maladaptive response to an evolutionary quirk—our bodies haven’t caught up with modern life, and on an evolutionary scale, are still priming us to deal with sabre-toothed tigers, not financial disputes, for example.

    But, how to deal with the body’s “wrong” response?

    First, deal with the tiger. There isn’t one, but your body doesn’t know that. Do some vigorous exercise, or if that’s not your thing, tense up your muscles strongly for a few seconds and then relax them, doing each part of your body. This is called progressive relaxation, and how it works is basically tricking your body into thinking you successfully fled the tiger, or fought the tiger and won.

    Next, examine what the actual problem is, that’s causing you stress. You’re probably heavily emotionally attached to the problem, or else it wouldn’t be stressing you. So, imagine what advice you would give to help a friend deal with the same problem, and then do that.

    Better yet: enlist an actual friend (or partner, family member, etc) to help you. We are evolved to live in a community, engaged in mutual support. That’s how we do well; that’s how we thrive best.

    By dealing with the problem—or sometimes even just having support and/or something like a plan—your stress will evaporate soon enough.

    The power of “…and then what?”

    Sometimes, things are entirely out of your control. Sometimes, bad things are entirely possible; perhaps even probable. Sometimes, they’re so bad, that it’s difficult to avoid stressing about the possible outcomes.

    If something seems entirely out of your control and/or inevitable, ask yourself:

    “…and then what?”

    Writer’s storytime: when I was a teenager, sometimes I would go out without a coat, and my mother would ask, pointedly, “But what will you do if it rains?!”

    I’d reply “I’ll get wet, of course”

    This attitude can go just the same for much more serious outcomes, up to and including death.

    So when you find yourself stressing about some possible bad outcome, ask yourself, “…and then what?”.

    • What if this is cancer? Well, it might be. And then what? You might seek cancer treatment.
    • What if I can’t get treatment, or it doesn’t work? Well, you might die. And then what?

    In Dialectic Behavior Therapy (DBT), this is called “radical acceptance” and acknowledges bad possible/probable/known outcomes, allows one to explore the feelings, and come up with a plan for managing the situation, or even just coming to terms with the fact that sometimes, suffering is inevitable and is part of the human condition.

    It’ll still be bad—but you won’t have added extra suffering in the form of stress.

    Breathe.

    Don’t underestimate the power of relaxed deep breathing to calm the rest of your body, including your brain.

    Also: we’ve shared this before, a few months ago, but this 8 minute soundscape was developed by sound technicians working with a team of psychologists and neurologists. It’s been clinically tested, and found to have a much more relaxing effect(in objective measures of lowering heart rate and lowering cortisol levels, as well as in subjective self-reports) than merely “relaxing music”.

    Try it and see for yourself:

    !

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  • Coughing/Wheezing After Dinner?

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    The After-Dinner Activities You Don’t Want

    A quick note first: our usual medical/legal disclaimer applies here, and we are not here to diagnose you or treat you; we are not doctors, let alone your doctors. Do see yours if you have any reason to believe there may be cause for concern.

    Coughing and/or wheezing after eating is more common the younger or older someone is. Lest that seem contradictory: it’s a U-shaped bell-curve.

    It can happen at any age and for any of a number of reasons, but there are patterns to the distribution:

    Mostly affects younger people:

    Allergies, asthma

    Young people are less likely to have a body that’s fully adapted to all foods yet, and asthma can be triggered by certain foods (for example sulfites, a common preservative additive):

    Adverse reactions to the sulphite additives

    Foods/drinks that commonly contain sulfites include soft drinks, wines and beers, and dried fruit

    As for the allergies side of things, you probably know the usual list of allergens to watch out for, e.g: dairy, fish, crustaceans, eggs, soy, wheat, nuts.

    However, that’s far from an exhaustive list, so it’s good to see an allergist if you suspect it may be an allergic reaction.

    Affects young and old people equally:

    Again, there’s a dip in the middle where this doesn’t tend to affect younger adults so much, but for young and old people:

    Dysphagia (difficulty swallowing)

    For children, this can be a case of not having fully got used to eating yet if very small, and when growing, can be a case of “this body is constantly changing and that makes things difficult”.

    For older people, this can can come from a variety of reasons, but common culprits include neurological disorders (including stroke and/or dementia), or a change in saliva quality and quantity—a side-effect of many medications:

    Hyposalivation in Elderly Patients

    (particularly useful in the article above is the table of drugs that are associated with this problem, and the various ways they may affect it)

    Managing this may be different depending on what is causing your dysphagia (as it could be anything from antidepressants to cancer), so this is definitely one to see your doctor about. For some pointers, though:

    NHS Inform | Dysphagia (swallowing problems)

    Affects older people more:

    Gastroesophagal reflux disease (GERD)

    This is a kind of acid reflux, but chronic, and often with a slightly different set of symptoms.

    GERD has no known cure once established, but its symptoms can be managed (or avoided in the first place) by:

    And of course, don’t smoke, and ideally don’t drink alcohol.

    You can read more about this (and the different ways it can go from there), here:

    NICE | Gastro-oesophageal reflux disease

    Note: this above page refers to it as “GORD”, because of the British English spelling of “oesophagus” rather than “esophagus”. It’s the exact same organ and condition, just a different spelling.

    Take care!

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  • Almonds vs Walnuts – Which is Healthier?

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    Our Verdict

    When comparing almonds to walnuts, we picked the almonds.

    Why?

    It wasn’t just our almond bias, but it was close!

    In terms of macros, the main important differences are:

    • Almonds are higher in protein
    • Walnuts are higher in fats (they are healthy fats)

    So far, so even.

    In terms of vitamins, both are rich in many vitamins; mostly the same ones. However, walnuts have more of most of the B vitamins (except for B2 and B3, where almonds win easily), and almonds have more vitamin E by several orders of magnitude.

    So far, so balanced.

    Almonds have slightly more choline.

    Almonds have a better mineral profile, with more of most minerals that they both contain, and especially, a lot more calcium.

    Both nuts have [sometimes slightly different, but] comparable benefits against diabetes, cancer, neurodegeneration, and other diseases.

    In summary

    This one’s close. After balancing out the various “almonds have this but walnuts have that” equal-but-different benefits, we’re going to say almonds take first place by virtue of the better mineral profile, and more choline.

    But: enjoy both!

    Learn more

    You might like this previous article of ours:

    Why You Should Diversify Your Nuts

    Take care!

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    It’s Q&A Day at 10almonds!

    Have a question or a request? You can always hit “reply” to any of our emails, or use the feedback widget at the bottom!

    In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!

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    Q: Information on [e-word] dysfunction for those who have negative reactions to [the most common medications]?

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    Ask your doctor (or a reputable phlebotomy service) for a hormone test. If your free/serum testosterone levels are low (which becomes increasingly common in men over the age of 45), they may prescribe something—such as testosterone shots—specifically for that.

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    So, to recap, we recommend:

    • Have your hormones checked
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    • Make the decision to have fun!

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  • The Things You Can See Only When You Slow Down – by Haemin Sunim

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  • Is Your Gut Leading You Into Osteoporosis?

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    Bacterioides Vulgatus & Bone Health

    We’ve talked before about the importance of gut health:

    And we’ve shared quite some information and resources on osteoporosis:

    How the two are connected

    A recent study looked at Bacterioides vulgatus, a very common gut bacterium, and found that it suppresses the gut’s production of valeric acid, a short-chain fatty acid that enhances bone density:

    ❝For the study, researchers analyzed the gut bacteria of more than 500 peri- and post-menopausal women in China and further confirmed the link between B. vulgatus and a loss of bone density in a smaller cohort of non-Hispanic White women in the United States.❞

    Pop-sci source: Does gut bacteria cause osteoporosis?

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    • more B. vulgatus, or
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    Click here to see a more extensive food list (you’ll need to scroll down a little)

    Bonus: if you happen to be on HRT in the form of Estradiol valerate (e.g: Progynova), then that “valerate” is an ester of valeric acid, that your body can metabolize and use as such.

    Enjoy!

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