Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site oddjob.UUCP Path: utzoo!decvax!tektronix!uw-beaver!cornell!vax135!houxm!ihnp4!oddjob!sra From: sra@oddjob.UUCP (Scott R. Anderson) Newsgroups: net.med Subject: Re: Dietary Fiber Message-ID: <1021@oddjob.UUCP> Date: Wed, 30-Oct-85 10:01:58 EST Article-I.D.: oddjob.1021 Posted: Wed Oct 30 10:01:58 1985 Date-Received: Thu, 31-Oct-85 09:36:22 EST References: <1959@aecom.UUCP> <2338@ukma.UUCP> Reply-To: sra@oddjob.UUCP (Scott R. Anderson) Distribution: na Organization: University of Chicago, Department of Physics Lines: 22 Summary: In article <2338@ukma.UUCP> wws@ukma.UUCP (Bill Stoll) writes: >In article <1959@aecom.UUCP>, werner@aecom.UUCP (Craig Werner) writes: >> >> According to this week's New York Times, the source of fiber in many >> high fiber breads/foods is Wood Pulp. > >Those of us whose profession it is to keep up with these facts were >aware of the wood fiber >2 years ago. It surely does take a long time >to get out to the public doesn't it? I am not in the "profession", but I also was aware of this > 2 years ago. The real shame is that this practice is dictated by economics: it is cheaper to use white flour and add wood pulp to increase the fiber than it is to leave the fiber in in the first place! Unfortunately, judging by the mass media, there is now a fiber-fad (e.g. "Fruit and Fiber" cereal); adding wood pulp allows one to increase the fiber content far beyond what one would get from a normal whole-grain diet. I would not be at all surprised if this "more is better" attitude leads to as many problems as the deficiency of fiber. Scott Anderson ihnp4!oddjob!kaos!sra