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    Bio-Fiber - Digestive health and wellbeing

    About fibre


    Dietary fibre describes a plant-based carbohydrate sometimes referred to as bulk or roughage.  Unlike most carbohydrates, fibre cannot be digested and does not enter the bloodstream.  Instead it passes through the digestive system and is partially broken down in the large intestine.  In research, fibre has been found to be incredibly important to the human body and is responsible for a range of health benefits.


    Why supplement?


    Many individuals struggle to obtain adequate dietary fibre in their diet.  Supplementing with fibre can help ensure adequate intakes when combined with sensible dietary choices.


    The fibre content in our diet has decreased with the increasing industrial refining of food, leading to a massive lack of fibre in the daily diet.


    How does it work in the body?


    Dietary fibre describes the parts of plants which are edible but are resistant to digestion and absorption into the bloodstream through the intestines.  Instead, the fibre is partially broken down in the large intestine by bacteria.


    There are two main groups of dietary fibre: the soluble and the insoluble fibre types.


    Soluble fibres turn into a jelly-like mass when they blend with liquids and may contain up to 15 times their own weight. A diet that includes this type of fibre adds bulk to the intestinal content and slows down the passage of food through the small intestine.


    Insoluble fibre can also absorb some water, but not nearly as much. This type of fibre will reduce the amount of time the food stays in the gut and, like the soluble fibres, give the intestinal content more fullness. A portion of the fibre content will to a certain extent ferment and serve as nutrients for the natural intestinal microflora.



    Benefits / Research


    A range of benefits have been found with dietary fibre and health, including:


    Digestive health


    Dietary fibre can help treat or prevent constipation as it softens stools, making them easier to pass. Studies conclude than an increased fibre intake benefits a number of gastrointestinal disorders including gastroesophageal reflux disease,  diverticulitis, constipation, and hemorrhoids 1.


    Disease risk reduction


    In research, individuals with high intakes of dietary fibre appear to be at significantly lower risk for developing coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases 1


    Prebiotic potential


    Sugar beet and lemon peel fibre (found in Bio-Fiber) has demonstrated ‘prebiotic’ potential in research.  Beneficial bacteria (such as found in Bio-Culture ) is present in our gut and are responsible for many health benefits, including regulating the digestive system.


    In one trial, sugar beet and lemon peel fibre supplementation was able to significantly increase the populations of two types of probiotic bacteria (bifidobacteria and lactobacilli) 2.  These two types of bacteria are also found in Bio-Culture, so taking Bio-Fiber can make Bio-Culture even more effective and increasing numbers of beneficial bacteria in the gut.





    Each tablet of Bio-Fiber contains a balanced 460 mg mix of natural, soluble and insoluble vegetable fibres that are derived from lemon pectin and sugar beets to help compensate for the low fibre content in modern diets.


    Bio-Fiber is useful for supporting your digestion, as it improves the body’s ability to get rid of waste at the same time as supporting the bowel in emptying itself regularly and effectively.


    A balanced diet should contain both soluble and insoluble fibres. Bio-Fiber combines these two types of fibre in one tablet.




    1.Anderson J, Baird P, Davis Jr R, Ferreri S, Knudtson M, Koraym A et al. Health benefits of dietary fiber. Nutrition Reviews. 2009;67(4):188-205.

    2. Gómez B, Gullón B, Yáñez R, Schols H, Alonso J. Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation. Journal of Functional Foods. 2016;20:108-121.