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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