Regulates bowel function & manages symptoms of IBS
- Supports digestion and gastrointestinal health
- Promotes health blood sugars and cardiovascular health
- One of the most well-tolerated fibers available; low FODMAP compliant
- Clinically studied and patented fibre
Fiber is an essential part of a healthy diet. However, the average daily intake of fiber is only about half of the recommended intake of 30-35 g per day. Soluble fiber is not digestible by enzymes in the gastrointestinal system, but is instead fermented by healthy bacteria in the gut. Soluble fiber enhances gastrointestinal health, function and regularity, and increases satiety. It also supports healthy blood sugar balance and cardiovascular health. A low intake of dietary fiber has been associated with an increased risk of cardiovascular disease.
Supplemental forms of fiber have been found to be more effective than fiber from the diet. AOR’s SoluFiber contains partially hydrolyzed guar gum, a highly soluble, prebiotic form of fiber derived from the endosperm of the cluster bean. Guar gum is fermented more slowly in the intestinal tract than some other prebiotic fibers, making it easily tolerated. Hydrolyzation is a controlled natural process that breaks guar gum down into smaller units, greatly decreasing its viscosity and allowing the particles to dissolve more readily, while maintaining the original fiber content. It is a patented highly soluble form of fiber that has been used in clinical trials, studied in children, and found to be one of the most palatable and well-tolerated soluble fibers that does not alter the taste and texture of food or drink.
AOR’s SoluFibre contains partially hydrolyzed guar gum, a highly soluble, easy to take, digestion resistant form of fibre that imparts no flavor or texture change to the foods it’s added to. It has been studied in clinical trials, it has been found to have the greatest range of beneficial results and health applications, and it has been found to be the most tolerable form of fibre for children due to its lack of flavour and texture-changing characteristics.