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Roughage
In former times, roughage was regarded as a worthless element of our food. The body was not able to make full use of it, which is why it was deemed unnecessary – mere ballast. Today though, we are wiser and we know that roughage plays a critical role in our nutrition.
But what exactly is roughage?
First of all, it is the generic term for vegetable compounds. For example, support or structural elements of plants like pectin or celluloses, or so-called non-starchy reserve carbohydrates like carrageen or agar-agar.
Roughage has a positive effect on the functioning of the intestines, and lowers the risk of developing so-called diseases of civilisation.
Roughage puts a stop to obstipation and constipation because it stimulates colon activity.
It also has positive effects on the cholesterol level. Above all, soluble roughage, like the pectin in an apple for example, indirectly lowers the cholesterol level and thereby helps prevent arteriosclerosis. Roughage saturates persistently without thickening.
For diabetics there is another advantage: the blood sugar level is raised less, because the carbohydrates in foods that are high in fibre take longer to digest. This also prevents metabolic diseases and obesity. And since roughage is a natural companion of victuals that are rich in vitamins, mineral nutrients and plant secondary metabolites, you can kill two birds with one stone. Therefore, roughage is a true all-rounder. Moreover, it has been proven that some types of roughage can absorb dangerous substances like heavy metals.
So: Hands off the white bread; eat wholemeal bread, and fruit and vegetables instead!
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