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简介：Food products need at least 3 grams of fiber to be labeled as a good source of fiber.

参与方式：全文听写
Hints:
John Swartzberg
Jan Matsuno
Center for Culinary Development
San Francisco
Omega-3s
cardiovascular
U.C. Berkeley
不同说话者换行即可~
And the legacy of this, says Swartzberg, is on full display at any modern grocery store. Well, we can start with, like, breakfast cereals. With me shopping was Jan Matsuno. She's a food scientist for the Center for Culinary Development, a research firm in San Francisco. Matsuno has watched the trends come and go: the low carbs, the Omega-3s. She says what's enabled the fiber craze is, in part, chemistry. It's very interesting. You can get these powdered, soluble fibers, and you put them into a glass of water and it just dissolves, and it looks and tastes exactly like water. It's amazing. In the world of food labeling, three grams of fiber is kind of a magic number. It's the minimum amount that you can pack into a product and still have the words good source of fiber on the label. But that designation, says Matsuno, is a little bit generous. An apple, with the peel, is five grams of fiber. The bigger question here is whether these fiber-fortified foods are making you any healthier. And this turns out to be one of those places where scientists know a lot less than you may think they do. For example, a lot of people think that fiber will help protect you against colon cancer. But so far, that link is not conclusive. There is a stronger connection between fiber and cardiovascular disease. Again, John Swartzberg from U.C. Berkeley. There's a lot of data on fiber that suggests that, yeah, there may be less cardiovascular disease in people who eat a high-fiber diet.