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44-436: Holsum Bread is an American brand of packaged sliced white bread . The Holsum name was being used by many retail bakeries, independently, around the country by the early 1900s. In 1908, the W. E. Long Company of Chicago acquired exclusive national rights to the name and formed a cooperative of bakeries to market a single recipe under the brand name Holsum in various cities. One of the largest, earliest, and longest-lasting of

88-434: A polymer of the natural plant sugar, fructose . Inulin is typically extracted by manufacturers from enriched plant sources such as chicory roots or Jerusalem artichokes for use in prepared foods. Subtly sweet, it can be used to replace sugar, fat, and flour, is often used to improve the flow and mixing qualities of powdered nutritional supplements , and has potential health value as a prebiotic fermentable fiber. As

132-786: A few example forms of fiber that have been sold as supplements or food additives. These may be marketed to consumers for nutritional purposes, treatment of various gastrointestinal disorders , and for such possible health benefits as lowering cholesterol levels, reducing the risk of colon cancer , and losing weight. Soluble fiber supplements may be beneficial for alleviating symptoms of irritable bowel syndrome , such as diarrhea or constipation and abdominal discomfort. Prebiotic soluble fiber products, like those containing inulin or oligosaccharides , may contribute to relief from inflammatory bowel disease , as in Crohn's disease , ulcerative colitis , and Clostridioides difficile , due in part to

176-435: A meal, the stomach and upper gastrointestinal contents consist of Micelles are colloid-sized clusters of molecules which form in conditions as those above, similar to the critical micelle concentration of detergents. In the upper gastrointestinal tract, these compounds consist of bile acids and di- and monoacyl glycerols which solubilize triacylglycerols and cholesterol. Two mechanisms bring nutrients into contact with

220-412: A number of factors, prolonged cecal residence of the fiber, increased bacterial mass, or increased bacterial end-products. Some non-absorbed carbohydrates, e.g. pectin, gum arabic, oligosaccharides and resistant starch, are fermented to short-chain fatty acids (chiefly acetic, propionic and n-butyric), and carbon dioxide, hydrogen and methane. Almost all of these short-chain fatty acids will be absorbed from

264-523: A prebiotic fermentable fiber, inulin is metabolized by gut flora to yield short-chain fatty acids ( see below ), which increase absorption of calcium , magnesium , and iron . The primary disadvantage of inulin is its fermentation within the intestinal tract, possibly causing flatulence and digestive distress at doses higher than 15 grams/day in most people. Individuals with digestive diseases have benefited from removing fructose and inulin from their diet. While clinical studies have shown changes in

308-444: A technique that goes back to at least ancient Egypt . Because wheat was the most expensive grain to grow, and the process to sift it labor-intensive, white flour was generally limited to special occasions and the wealthy, until the mid-19th century. Then industrial processes eliminated the labor cost, allowing prices to fall until it was accessible to the middle class. In the US, corn meal

352-828: A type of soft white bread, is popular in Asia, particularly in Japan, and has artisan status there. Bread was not a traditional food in Japan, but it came into culinary use there after the American response to post-World War II Japanese rice shortages included relief shipments of wheat . The style of bread became popular outside Asia in the 2020s. While a bran- and wheatgerm-discarding milling process can help improve white flour's shelf life, it does remove nutrients like some dietary fiber , iron , B vitamins , micronutrients and essential fatty acids . The US government has mandated since 1941 fortification of white flour-based foods with some of

396-409: Is another nutrient that some governments have mandated is added to enriched grains like white bread. In the US and Canada , these grains have been fortified with mandatory levels of folic acid since 1998 because of its important role in preventing birth defects . Since fortification began, the rate of neural tube defects has decreased by approximately one-third in the US. Folic acid supplementation

440-431: Is associated with reduced risk of diabetes, but the mechanism by which this is achieved is unknown. One type of insoluble dietary fiber, resistant starch, may increase insulin sensitivity in healthy people, in type 2 diabetics, and in individuals with insulin resistance, possibly contributing to reduced risk of type 2 diabetes. Not yet formally proposed as an essential macronutrient , dietary fiber has importance in

484-405: Is inert to digestive enzymes in the upper gastrointestinal tract . Examples are wheat bran, cellulose, and lignin. Coarsely ground insoluble fiber triggers the secretion of mucus in the large intestine providing bulking. However, finely ground insoluble fiber does not have this effect and instead can cause a constipation. Some forms of insoluble fiber, such as resistant starches, can be fermented in

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528-544: Is often bleached further—by the use of flour bleaching agents such as potassium bromate , azodicarbonamide , or chlorine dioxide gas to remove any slight natural yellow shade and make its baking properties more predictable. This is banned in the EU . Some chemicals are banned from use in other countries as well. Bread made with grass grains goes back to the pre-agriculture Natufi proto-civilization 12,000 years ago. But only wheat can feasibly be sifted to produce pure white starch,

572-572: The Standard American Diet because it is rich in processed and artificially sweetened foods, with minimal intake of vegetables and legumes. Some plants contain significant amounts of soluble and insoluble fiber. For example, plums and prunes have a thick skin covering a juicy pulp. The skin is a source of insoluble fiber, whereas soluble fiber is in the pulp. Grapes also contain a fair amount of fiber. Found in varying quantities in all plant foods, including: Sources include: These are

616-401: The magnesium found in whole-wheat bread , and it is generally considered to be less nutritionally dense. The milling process can give white flour a longer shelf life by removing the natural oils from the whole grain. Removing the oil allows products made with the flour, like white bread, to be stored for longer periods of time avoiding potential rancidity . The flour used in white breads

660-532: The microbiota at lower levels of inulin intake, higher intake amounts may be needed to achieve effects on body weight. Vegetable gum fiber supplements are relatively new to the market. Often sold as a powder, vegetable gum fibers dissolve easily with no aftertaste. In preliminary clinical trials, they have proven effective for the treatment of irritable bowel syndrome. Examples of vegetable gum fibers are guar gum and gum arabic . Many molecules that are considered to be "dietary fiber" are so because humans lack

704-663: The Long Company member bakeries was the Phoenix Bakery, which was renamed the Holsum Bakery in 1929 after then owners Lloyd Eisele and Charles Becker purchased from the Long Company the rights to use the Holsum name for their bakery and its bread . Flowers Foods , one of the southern U.S. region distributors, bought Holsum Bakery in 2008. The Long Company was named after its founder William Edgar Long. In 1928, Long created and pioneered

748-402: The bacteria and microbiota of the large intestine and are metabolized to yield short-chain fatty acids, which have diverse roles in gastrointestinal health. Soluble fiber ( fermentable fiber or prebiotic fiber ) – which dissolves in water – is generally fermented in the colon into gases and physiologically active by-products such as short-chain fatty acids produced in

792-783: The body. Dietary fiber has two main subtypes: soluble fiber and insoluble fiber which are components of plant-based foods such as legumes , whole grains , cereals , vegetables , fruits , and nuts or seeds . A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non- starch polysaccharides and other plant components such as cellulose , resistant starch , resistant dextrins , inulins , lignins , chitins , pectins , beta-glucans , and oligosaccharides . Food sources of dietary fiber have traditionally been divided according to whether they provide soluble or insoluble fiber. Plant foods contain both types of fiber in varying amounts according to

836-821: The colon by gut bacteria. Examples are beta-glucans (in oats, barley, and mushrooms) and raw guar gum . Psyllium – soluble, viscous, and non-fermented fiber – is a bulking fiber that retains water as it moves through the digestive system , easing defecation . Soluble fiber is generally viscous and delays gastric emptying which in humans can result in an extended feeling of fullness. Inulin (in chicory root), wheat dextrin , oligosaccharides, and resistant starches (in legumes and bananas) are soluble non-viscous fibers. Regular intake of soluble fibers such as beta-glucans from oats or barley has been established to lower blood levels of LDL cholesterol . Soluble fiber supplements also significantly lower LDL cholesterol. Insoluble fiber – which does not dissolve in water –

880-453: The colon produces an 'organ' of intense, mainly reductive, metabolic activity, whereas the liver is oxidative. The substrates utilized by the cecum have either passed along the entire intestine or are biliary excretion products. The effects of dietary fiber in the colon are on Enlargement of the cecum is a common finding when some dietary fibers are fed and this is now believed to be normal physiological adjustment. Such an increase may be due to

924-447: The colon. Dietary fiber is defined to be plant components that are not broken down by human digestive enzymes. In the late 20th century, only lignin and some polysaccharides were known to satisfy this definition, but in the early 21st century, resistant starch and oligosaccharides were included as dietary fiber components. The most accepted definition of dietary fiber is "all polysaccharides and lignin, which are not digested by

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968-419: The colon. This means that fecal short-chain fatty acid estimations do not reflect cecal and colonic fermentation, only the efficiency of absorption, the ability of the fiber residue to sequestrate short-chain fatty acids, and the continued fermentation of fiber around the colon, which presumably will continue until the substrate is exhausted. The production of short-chain fatty acids has several possible actions on

1012-593: The concept of packaging sliced bread two years before the Wonder brand of packaged sliced bread appeared on store shelves. The Holsum brand name remains a registered trademark of the Long Company cooperative, which has expanded across the United States, Canada, Mexico, and Puerto Rico . A former Holsum bakery location in Las Vegas, Nevada was converted into lofts in 2004 White bread White bread contains half of

1056-412: The diet, with regulatory authorities in many developed countries recommending increases in fiber intake. Dietary fiber has distinct physicochemical properties. Most semi-solid foods, fiber and fat are a combination of gel matrices which are hydrated or collapsed with microstructural elements, globules, solutions or encapsulating walls. Fresh fruit and vegetables are cellular materials. Following

1100-423: The endogenous secretion of the human digestive tract". Currently, most animal nutritionists are using either a physiological definition, "the dietary components resistant to degradation by mammalian enzymes", or a chemical definition, "the sum of non-starch polysaccharides (NSP) and lignin". Dietary fiber is found in fruits, vegetables and whole grains . The amounts of fiber contained in common foods are listed in

1144-426: The epithelium: The multiple physical phases in the intestinal tract slow the rate of absorption compared to that of the suspension solvent alone. Adding viscous polysaccharides to carbohydrate meals can reduce post-prandial blood glucose concentrations. Wheat and maize but not oats modify glucose absorption, the rate being dependent upon the particle size. The reduction in absorption rate with guar gum may be due to

1188-835: The establishment of Dietary Reference Values for carbohydrates and dietary fibre, "based on the available evidence on bowel function, the Panel considers dietary fibre intakes of 25 g per day to be adequate for normal laxation in adults". Current recommendations from the United States National Academy of Medicine (NAM) (formerly Institute of Medicine) of the National Academy of Sciences state that for Adequate Intake , adult men ages 19–50 consume 38 grams of dietary fiber per day, men 51 and older 30 grams, women ages 19–50 to consume 25 grams per day, women 51 and older 21 grams. These are based on three studies observing that people in

1232-500: The expression of many genes within the large intestine, which affect digestive function and lipid and glucose metabolism, as well as the immune system, inflammation and more. Fiber fermentation produces gas (majorly carbon dioxide, hydrogen, and methane) and short-chain fatty acids. Isolated or purified fermentable fibers are more rapidly fermented in the fore-gut and may result in undesirable gastrointestinal symptoms ( bloating , indigestion and flatulence). Dietary fibers can change

1276-461: The fiber characteristics of viscosity and fermentability. Advantages of consuming fiber depend upon which type is consumed. Bulking fibers – such as cellulose and hemicellulose (including psyllium ) – absorb and hold water, promoting bowel movement regularity. Viscous fibers – such as beta-glucan and psyllium – thicken the fecal mass. Fermentable fibers – such as resistant starch, xanthan gum , and inulin – feed

1320-508: The following table: Dietary fiber is found in plants, typically eaten whole, raw or cooked, although fiber can be added to make dietary supplements and fiber-rich processed foods . Grain bran products have the highest fiber contents, such as crude corn bran (79 g per 100 g) and crude wheat bran (43 g per 100 g), which are ingredients for manufactured foods. Medical authorities, such as the Mayo Clinic , recommend adding fiber-rich products to

1364-401: The following: One action of some fibers is to reduce the reabsorption of bile acids in the ileum and hence the amount and type of bile acid and fats reaching the colon. A reduction in the reabsorption of bile acid from the ileum has several direct effects. The fibers that are most effective in influencing sterol metabolism (e.g. pectin) are fermented in the colon. It is therefore unlikely that

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1408-417: The gut mucosa. All of the short-chain fatty acids are readily absorbed by the colonic mucosa, but only acetic acid reaches the systemic circulation in appreciable amounts. Butyric acid appears to be used as a fuel by the colonic mucosa as the preferred energy source for colonic cells. Dietary fiber may act on each phase of ingestion, digestion, absorption and excretion to affect cholesterol metabolism, such as

1452-562: The increased resistance by viscous solutions to the convective flows created by intestinal contractions. Dietary fiber interacts with pancreatic and enteric enzymes and their substrates. Human pancreatic enzyme activity is reduced when incubated with most fiber sources. Fiber may affect amylase activity and hence the rate of hydrolysis of starch. The more viscous polysaccharides extend the mouth-to- cecum transit time; guar, tragacanth and pectin being slower than wheat bran. The colon may be regarded as two organs, The presence of bacteria in

1496-600: The intestinal tract (guar gum, beta-glucan, glucomannan and pectins), but some viscous fibers are minimally or not fermented (modified cellulose such as methylcellulose and psyllium). Fermentable fibers are consumed by the microbiota within the large intestines, mildly increasing fecal bulk and producing short-chain fatty acids as byproducts with wide-ranging physiological activities. Resistant starch , inulin, fructooligosaccharide and galactooligosaccharide are dietary fibers which are fully fermented. These include insoluble as well as soluble fibers. This fermentation influences

1540-414: The intestinal tract. Viscous fibers thicken the contents of the intestinal tract and may attenuate the absorption of sugar, reduce sugar response after eating, and reduce lipid absorption (notably shown with cholesterol absorption). Their use in food formulations is often limited to low levels, due to their viscosity and thickening effects. Some viscous fibers may also be partially or fully fermented within

1584-419: The nature of the contents of the gastrointestinal tract and can change how other nutrients and chemicals are absorbed through bulking and viscosity. Some types of soluble fibers bind to bile acids in the small intestine, making them less likely to re-enter the body; this in turn lowers cholesterol levels in the blood from the actions of cytochrome P450 -mediated oxidation of cholesterol. Insoluble fiber

1628-970: The necessary enzymes to split the glycosidic bond and they reach the large intestine. Many foods contain varying types of dietary fibers, all of which contribute to health in different ways. Dietary fibers make three primary contributions: bulking, viscosity and fermentation. Different fibers have different effects, suggesting that a variety of dietary fibers contribute to overall health. Some fibers contribute through one primary mechanism. For instance, cellulose and wheat bran provide excellent bulking effects, but are minimally fermented. Alternatively, many dietary fibers can contribute to health through more than one of these mechanisms. For instance, psyllium provides bulking as well as viscosity. Bulking fibers can be soluble (e.g. psyllium) or insoluble (e.g. cellulose and hemicellulose). They absorb water and can significantly increase stool weight and regularity. Most bulking fibers are not fermented or are minimally fermented throughout

1672-475: The nutrients lost in milling, like thiamin , riboflavin , niacin , and iron. This mandate came about in response to the vast nutrient deficiencies seen in US military recruits at the start of World War II . This fortification led to nearly universal eradication of deficiency diseases in the US, such as pellagra and beriberi (deficiencies of niacin and thiamine, respectively) and white bread continues to contain these added vitamins to this day. Folic acid

1716-473: The potential health effects of a regular high-fiber diet included studies on the risk of several cancers , cardiovascular diseases , and type II diabetes . High-fiber intake is associated with a decreased risk of breast cancer, colon cancer and lower mortality. According to the European Food Safety Authority (EFSA) Panel on Nutrition, Novel Foods and Food Allergens, which deals with

1760-659: The reduction in body cholesterol is due to adsorption to this fermented fiber in the colon. Feces consist of a plasticine-like material, made up of water, bacteria, lipids, sterols, mucus and fiber. Water is distributed in the colon in three ways: Fecal weight is dictated by: Preliminary research indicates that fiber may affect health by different mechanisms. Effects of fiber include: Fiber does not bind to minerals and vitamins and therefore does not restrict their absorption, but rather evidence exists that fermentable fiber sources improve absorption of minerals, especially calcium. As of 2019, preliminary clinical research on

1804-755: The short-chain fatty acids produced with subsequent anti-inflammatory actions upon the bowel. Fiber supplements may be effective in an overall dietary plan for managing irritable bowel syndrome by modification of food choices. One insoluble fiber, resistant starch from high-amylose corn, has been used as a supplement and may contribute to improving insulin sensitivity and glycemic management as well as promoting regularity and possibly relief of diarrhea. One preliminary finding indicates that resistant corn starch may reduce symptoms of ulcerative colitis. Chemically defined as oligosaccharides and occurring naturally in most plants, inulins have nutritional value as carbohydrates , or more specifically as fructans ,

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1848-436: The transformation of white bread from an elite to a common foodstuff became symbolic of the success of industrialization and capitalism in general, especially paired with the advent of machine sliced bread in the 1920s. In the United States, consumers sometimes refer to white bread as " sandwich bread " or "sandwich loaf". It is often perceived as an unhealthy, bland, and unsophisticated menu item. Japanese milk bread ,

1892-659: Was mandated in the UK in September 2021, joining more than 80 countries in the world with this public health measure. Dietary fiber Dietary fiber ( fibre in Commonwealth English ) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes . Dietary fibers are diverse in chemical composition and can be grouped generally by their solubility , viscosity and fermentability which affect how fibers are processed in

1936-532: Was the standard grain for bread until closing in on the 20th century, while in Europe it was other grains. But once accessible, white bread became very popular in industrialized countries for a number of reasons: However, there was a backlash from the popularity of white flour, giving rise to whole grain alternatives popular to this day, such as graham crackers and corn flakes , which (in their original whole grain form) have more fiber and micronutrients . Eventually,

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