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Increasing Fiber Decreases Major Health Risks

high fiber foods

Story at-a-glance -

  • A recent study revealed that when people who’ve been diagnosed with colon cancer increase their fiber intake, their risk of dying from it drops below the risk of those who don’t eat a lot of fiber
  • For each additional 5 grams of dietary fiber eaten by colon cancer patients, their odds of dying from the disease decreased by 22 percent, with a 14 percent lower risk of dying from any cause compared to those who ate the least
  • Fiber derived from vegetables and foods such as inulin-rich garlic, leeks, chicory root, Jerusalem artichoke and bananas is the best way to get fiber into your system, as opposed to fiber gotten via grains
  • A compromised microbiome may be the culprit in inflammatory bowel disease, autoimmune disease, allergies and even neuropsychiatric illnesses such as schizophrenia and attention deficit hyperactivity disorder

By Dr. Mercola

It’s become increasingly clear in recent years that fiber intake is a more crucial “mover and shaker” in the fight against cancer and other serious diseases than was previously realized. A perfect example, a recent study reveals, is the discovery that people with colon cancer who add extra fiber to their overall food intake may have a lower risk of mortality compared to people who don’t consume much fiber.


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