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Chapter 1 Fiber Basics W ords to U nderstand carbohydrate: one of the three main nutrients in food; carbohydrates include sugars and starches, which the body turns into energy. carcinogen: any substance that can cause cancer in a living organism. diabetes: a disease caused by having too much blood sugar, or glucose, in the blood. fermentable: a substance that can be chemically broken down by bacteria or other microorganisms. legume: a plant belonging to the pea family, with fruits or seeds that grow in pods. resistant starches: starches that are not digested but turned into healthy fatty acids in the gut. soluble: something that is able to be dissolved in water. viscosity: the thickness of a given fluid.

whole grain: grains that have been minimally processed and contain all three main parts of the grain—the bran, the germ, and the endosperm. F iber. We all know it’s good for us, but just saying the word conjures images of bland bowls of shredded wheat or glasses of grainy supplements dissolved in water—not necessarily the most appetizing stuff. We might think that fiber is only important for older people, since it always seems that grandparents are more concerned about it than anyone else.

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