High fiber diets have been promoted over the past several years because of the potential health benefits they offer. Tapioca fiber has been reported to reduce the risk of colon and rectal complaints and blood serum cholesterol levels. The versatile uses of tapioca fiber makes it a popular ingredient added to various dishes for the body to utilize its amazing health benefits.
Tapioca fiber is a by-product of the milling process of tapioca starch, removing the residual fiber to develop an easily digestible refined fiber. Tapioca fiber is a versatile ingredient used to prepare gluten and grain-free dishes, desserts and puddings, as a thickener in soups, sauces, and gravies and a binding agent to improve texture and moisture content in plant-based burgers.
Ingredient Substitute for Restricted Diets
Many people are intolerant or have an allergy to grains, gluten, and wheat, following a restricted diet to manage symptoms. Tapioca is naturally grain and gluten-free, making it a suitable substitute for corn or wheat-based products. Tapioca fiber is a non-caloric ingredient that contributes to a reduction in total food calories to the extent that they are used as a replacement for caloric ingredients such as carbohydrates, proteins, and fats.
Reduce Inflammation and Improve Gastrointestinal Health
Tapioca has a large amount of resistant starch, which is not well-digested by humans and serves as a fiber in the gastrointestinal tract. Tapioca fiber has resistant starch removed for easy digestion and making it a great prebiotic that feeds the beneficial bacteria in the gut, thereby reducing harmful bacteria and inflammation. It may also help in lowering blood sugar levels after meals, maintain a healthy weight, improve insulin metabolism, alleviate constipation, and increase satiety.
Charles Weller
Author