Tere

Fibres

Fibres are found in foodstuffs of plant origin, such as cereals (wholegrain, bran, flakes), legumes (peas, beans), fruits and vegetables, seeds (even strawberry and raspberry seeds), berries. Fibres are divided into water-soluble (e.g., pectin and inulin) and non-water soluble (e.g., cellulose). Fibre passes through the gastro-intestinal tract, capturing water and several substances that are not necessary or are harmful for the body.

Water-soluble fibres lower high cholesterol content and slow down the absorption of glucose in the small intestine, as a result of which the glucose content of the blood will increase slower, providing new energy for the body in a more even manner, and hunger will not occurs as quickly. Non-water soluble fibres increase the mass of the food, make you feel full and accelerate the movement of food through the intestines.

The functional yoghurt-curd creams and yoghurts of Dr. Hellus contain fruit and berry additives that already contain natural fibres: apple-oat, rhubarb-oat, apple-cloudberry-honey, wildberry. In order to increase the fibre content of products, the fibre inulin has also been added in addition to the fibres found in the fruit and berry additives.

Inulin is a prebiotic fibre derived from the roots of chicory and is beneficial for the body. Inulin is a great source of energy for the beneficial bacteria found in our gastro-intestinal tract (in the products of the Dr. Hellus series, also for the probiotic lactic bacteria Lactobacillus fermentum ME-3), creating favourable conditions for the development and growth of microflora good for our body.

The metabolic changes of inulin contribute to the absorption of calcium and magnesium. Calcium is a construction material for bones, which is why the inulin-type carbohydrates have a positive effect on the formation of bone tissue.

Bone rarefaction is not only caused by insufficient consumption of calcium; physical activity and assimilability of calcium are also important factors.

Prebiotics such as inulin and oligofructose are a great solution for assimilating calcium. Not only do they improve the assimilation of calcium and magnesium, but also ensure better bone strength during growth and menopause periods.

The recommended intake of fibres with food is at least 12 grams per 1000 kcal or an average of 20-35 grams a day.

The rhubarb-oat, wildberry and apple-oat yoghurts of Dr. Hellus contain 1.6 g of inulin and the apple-oat and wildberry yoghurt-curd creams contain 1.7 g inulin per 100 g of product.