Adding fibre to food

Canadians have been slow to realize fibre’s health benefits, and are simply not consuming enough of it. According to the Heart and Stroke Health Check, Canadians only consume about 15 grams of the recommended 21 to 38 grams. Fibre has been linked to controlling blood sugar, lowering cholesterol and various other health benefits. Prof. Doug Goff, Food Science, is trying address this problem by enhancing food with fibre, without changing the food’s texture or taste. Watch SPARK*AIR’s video on where SPARK’s own Natalie Osborne explores Goff’s approach.


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