High Fiber Foods

By rbergman Latest Reply 2009-05-05 10:00:02 -0500
Started 2009-02-20 22:17:45 -0600

I found a list of non-packaged foods that are good fiber sources and thought I would share.


Depending on your dietitian or doctor/endo, you can subtract 1/2 to all of the fiber grams you take in from the total carb grams you take in, for instance is something has 20g of carbs and 10g of fiber you can subtract 5g of the carbs leaving you with a 15g intake according to some OR 20g of carbs minus the full 10g of fiber leaves you with a 10g carb intake…I suggest you talk with your health care professional about this. We were told to only subtract 1/2 of the fiber grams from the carb grams but someone else was told to subtract all the fiber grams from their carb grams. (Also note, the fiber grams need to be at least 5 before you can subtract them from the carb grams and we were told if it comes out to a half number round it up for instance 9grams fiber comes out to 4.5g that we can subtract so we are to round it up to 5g to subtract from the carb grams).

27 replies

Antique-Dave 2009-05-05 10:00:02 -0500 Report

I like easy to review charts that just lay out the information and I printed out all of the ones that looked like they apply.

I've been gathering all these types of things and info so I can put together a binder of information about diabetes, supplements and diet so I can develop my plan.

Thanks for the link

cyncyn 2009-05-03 12:18:26 -0500 Report

O.K. Now I AM confused! Can somebody clear this up for me?

Pauline B
Pauline B 2009-05-03 20:13:34 -0500 Report

My professional suggestion is to ask your dietitian how you should calculate your mother-in-law's diet. It is my opinion that deducting one half if the fiber grams is an unnecessary step for several reasons. 1. We usually need to loose weight, so having the eat fewer grams of carbohydrate is not a bad idea,; 2. Carbohydrate grams are worth 4 calories each, whereas fat calories are worth 9 calories each. (Protein grams are also worth 4 calories each.) 3. CAlculating fiber calories adds an additional step that confuses people when they are first leaning how to deal with the disease. The typical American diet consists of less than 30 grams of fiber a day, which would, by only calculating half, equal a mere 15 grams, or 60 calories, on average, or, in my opinion, not worth the bother.

Exercising and eating less fat is better for us, most of the time.

As I said earlier, I am a retired nutrionist (not a dietitian) who was employed in healthcare settings (hospitals, nursing homes, and school districts in Alaska, Oregon, & WAshington) and graduated from Oregon State U.

Lisa Ann
Lisa Ann 2009-05-03 06:44:45 -0500 Report

When I took a diabetic class, they said to subtact all the fiber from the carbs. Now I'm really confused on what to do.

cyncyn 2009-05-03 00:23:39 -0500 Report

This is why I LOVE this site. When I took my mother-in-law to a Dietician for her Type II, she never said anything about subtracting anything! so, let me get this straight.
You are suppose to subtract 1/2 of the fiber, to get an accurate carb count? Any info, is greatly appreciated!

Debe Pendice
Debe Pendice 2009-02-26 02:21:16 -0600 Report

I like the list and printed it out too. See I had a problem though, when I was on dialysis this was all a big no-no for me. You have to watch your phospherous, pottassium and proteins. I wasn't allowed much fresh fruits or vegetables, only canned.(Unreal isn't it). I wasn't allowed even any kinds of whole wheats products either. So when I go back to the transplant clinic I will get there input of if I can eat more of this. Anything healthy for you, I can;t eat. It is so hard. After my transplant the MDs said eat what you want now. I went to all whole wheat products to find out a month lather my phospherous was sky high. Then after they tell me eat what you want, they say while you have kidney disease so you still need to watch. (Go figure)…Debe

Pauline B
Pauline B 2009-02-26 11:03:52 -0600 Report

I have had to write diets for people who are have kidney disease, both before and after they are on dialysis. Though their diets are somewhat liberal after transplants, the disease is still there, and the dietary restrictions need to be followed. There is nothing wrong with canned foods, as long as they do not have added sodium and the other nutritents (protein, phosphorus & potassium) that need to be controlled.

Many diabetics do well by following a diet that has mainly foods in their natural state: whole grains, raw fruits and vegetables, and less processed. But some cannot. No one needs to appologize for not being able to for other medical reasons. My daughter in law cannot eat fresh carrots (and other foods) because her throat swells up and she cannot breathe. When I have a party I fix carrot sticks for her by par boiling them and cutting them in lengthwise strips, while cutting those for everyone else in shorter strips. I tell her the difference so she knows.

Pauline B
Pauline B 2009-02-23 21:37:39 -0600 Report

Please tell me WHY one would deduct the fiber grams from the carbohydrtae count, from a scientific basis? We are talking 4 Kcalories per gram, so the total calorie count is not very much, and our individual bodies vary in how they metabolize foods from day to day. Most of us need to lose weight, so making it sound like we're eating less than we really are is a little like trying to get away with something. I am a retired nutritionist who keeps up with the latest research, but cannot figure this out. I talked to some dietitians who also could not give me a definite answer, other than to suggest that if one were using an insulin pump it MIGHT make a difference in their bolus calculation.

rbergman 2009-02-23 22:08:13 -0600 Report

We were told by the dietitian it is about the full effect, being on a low carb diet isn't easy for anyone, if you increase the fiber intake it takes longer to digest and makes you feel full longer, and by subtracting the fiber grams from the carb grams you can take a few more carbs in as well. I can say it did seem to be working for our daughter, she didn't have that constant hungry feeling by eating more fiber, as far as the count, it doesn't give a whole lot of "spare" carbs for intake purposes, but if she doesn't feel hungry as much that's enough of a plus for us just adding the fiber regardless of the subtraction factor or not.

Pauline B
Pauline B 2009-02-25 00:22:17 -0600 Report

That is true of eating fiber. I just could not see the necessity of going through all the math to get to that point of adding a few extra calories. But I understand your point and the "fullness factor." I suppose I deal with the same concepts in a different way by eating a lot of fresh vegetables that were known as "free" foods because of their high water and fiber content. When I go on a weight-loss plan I keep carrots, celery, peppers, and other vegetables handy to munch on. These foods don't have the same nutrient components of the beans/grains though. Wheat flour, no matter if it's whole grain, sprouted, highly processed, or still in the grain, causes a severe spike in my blood glucose so I really have to watch the intake of breads and pasta.

2009-02-25 22:36:45 -0600 Report

Pauline, I have heard that wheat flour isn't as bad for carbs as white flour. Part of the reason I went on the pump was so I wouldn't have to do all the math anymore.

Pauline B
Pauline B 2009-02-25 22:57:38 -0600 Report

We all metabolize foods differently. I keep my A1c at 5.5 watching the ingestion of wheat (I certainly don't eliminate it) and usually temper the intake with some fat, such as butter or cheese. I recently had a calcium score that showed I had zero calcium build-up in my heart so was glad that my non-compliance with traditional low-fat diets hadn't jeopardized my health. I have 3 kinds of anemias that I treat with food (red meat), and can eat very little whole grains either due to a severe diarrhetic response as a result of having my gall bladder removed. Other than that, plus some arthritus, I'm in "perfect health."

rbergman 2009-02-25 23:01:11 -0600 Report

I find it interesting that having your gall bladder removed causes diarrhea for you with foods. I had mine removed when I was 19 (the old fashioned way with the 8in scar on my belly to prove it lol) and I hadn't noticed any such symptoms. Sure I have bouts with diarrhea but in the past 20yrs since having it removed I can't say any of it was because of that. Just goes to show we all respond to similar things in different ways I guess lol

fplock 2009-02-22 07:09:56 -0600 Report

Thank you for the info, my doctor just told me if it taste good to spit it out and I have been learning how to deal with this pretty much on my own with the help of my wife and other things i hear.

2009-02-22 10:59:48 -0600 Report

You are kidding right? Why would a doctor say that? Having diabetes doesn't doom you to a life of bland boring food. Eating nutritious flavorful food is the key to keeping your portions sizes under control and your blood sugar under control in the process.

God I hope you are kidding.

rbergman 2009-02-22 11:28:26 -0600 Report

This sounds like my previous doctor and the whole NO SUGAR DIET…someone needs to retrain these doctors' thinking and instruction.

2009-02-22 19:44:22 -0600 Report

Holy quack, batman!!!

Get a doctor who KNOWS what he's talking about! The people on this site seem to know more than he does!

sparkysmom 2009-02-21 21:48:10 -0600 Report

My DE told me I could subtract anything over 5 gr fibre from the carbs I signed up for that newsletter

rbergman 2009-02-21 22:00:58 -0600 Report

Yes, I've found that some of us get conflicting information as far as how much of the fiber grams can be subtracted from the carb gram total, I guess it all depends on the way the DE's are trained maybe, who knows, for now, we'll do as told and only subtract half the fiber grams over 5 from the total carb grams and see how that goes I suppose.

2009-02-21 18:14:19 -0600 Report

I was so inspired with your topic, I went out and got some whole wheat flour, and made us home made wheat pasta!! I sure hope it turns out, hubby says the first time making something is always a test!!

rbergman 2009-02-21 20:44:32 -0600 Report

The dietitian told us we could also do a half and half when baking with flour, use 1/2 reg. flour and substitute the whole wheat flour for the other half needed for the recipe to gradually switch over if we felt that going all whole wheat was too much at once.

2009-02-21 20:46:01 -0600 Report

They are still drying, I think I rolled em out alittle too thick. And they look more like sticks of gingerbread cookies, lol. First time is always a trial!

rbergman 2009-02-21 21:00:44 -0600 Report

Well you know the old saying "looks aren't everything" lol as long as it tastes good thats the main thing. Let me know how your spaghetti sticks turn out lol


rbergman 2009-02-21 16:30:30 -0600 Report

I printed out my copy right away lol, I was really surprised at some of the foods high in fiber that I never would have thought were a fiber source much less so high in fiber.

2009-02-20 22:33:15 -0600 Report

This is a great list! We've switched to wheat pasta, not only does it taste better than regular pasta, but now I've discovered another plus to it!

Thank you for posting this!

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