Quote:

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By definition dietary fiber (IF and SF) consists of nondigestible carbohydrates and lignin that are intrinsic and intact in plants. No amount of grinding or chopping will change the digestibility of these fibers. Also, while cooking may change the amount of dietary fiber is does not change its digestibility.

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So... the chopping, pureeing, blending etc. of vegetables and legumes and so forth actually makes no difference to whether they are easier to digest for us? And raw is just as digestible as cooked? - if it reduces the amount of fibre, is that SF or IF or both in equal ratios??

If that's the case, maybe it IS all in my head; maybe when something looks pre-digested I fell more relaxed about swallowing it. Hm. This GI tract really is just a piece of machinery isn't it.

Sorry Andrew - I'm not stable but busting in on your post anyway

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