fiberlife

NOT JUST BREAD

A HEALTY CHOICE

Only 44 Calories

0 Net Carbs

6 Grams of Fiber

6 Grams Resistant Starch

5 Grams of Carbohydrate

SLICE

HIGH FIBER

RESISTANT STARCH

Fiber is a type of carbohydrate that our bodies cannot digest but is very beneficial for our digestive system. Resistant starch, on the other hand, is a type of starch that, unlike normal starches, reaches the large intestine and is fermented there without being completely digested in the small intestine, just like fiber.

So What Does This Mean?

Resistant starch and fiber work together to support both intestinal health and overall health. They have a prebiotic effect and encourage the proliferation of beneficial bacteria. They are fermented by beneficial bacteria in the gut, which produce beneficial substances that facilitate digestion, protect the intestines, and balance blood sugar.

Fiber Life High Fiber Gluten-Free Bread Female Figure

3 SLICES ARE

ENOUGH

One slice of fiberlife, provides 6 grams of dietary fiber, meeting more than

20% of your daily fiber needs.

Consuming 3 slices of Fiberlife can provide ≈20 grams of resistant starch.

Its rich formula offers a balanced mix of soluble and insoluble fiber sources, bringing together many scientifically proven benefits in a single slice.

Easy Digestion

Balanced Blood Sugar

Long-Term Satiety

Content Suitable for Diabetics and Keto Diets

fiberlife

A bread that makes a difference with its balanced combination of soluble and insoluble fiber, psyllium with a prebiotic effect, plant-based protein, and low net carbohydrate content.

WE GOT OUR STRENGTH FROM RESISTANT STARCH

BECAUSE

GUT
HEALTH

Butyrate production.
Microbiota diversity.
Reduced risk of colorectal cancer with long-term use.

BLOOD SUGAR AND INSULIN

Delaying glucose release.
Decrease glycemic response.
Increasing insulin sensitivity in individuals with type 2 diabetes.
Contributes to insulin sensitivity by increasing adiponectin levels in long-term use.

COLON
HEALTH

Energy production in colon mitochondria and anti-inflammatory, anti-carcinogenic effects.
Lower colonic pH, higher butyrate levels, and reduced pro-inflammatory effects.
Suppressive effect on colorectal carcinogenesis.

INFLAMMATION

Increasing anti-inflammatory cytokines while decreasing TNF-α.
Inhibiting NF-κB activity.
Providing an immunomodulatory effect by increasing mucus production in the intestine.

FEELING OF FULLNESS
WEIGHT CONTROL

Creating a feeling of fullness by stimulating the release of PYY (peptide YY) and GLP-1 (glucagon-like peptide-1).
Positive effect on waist circumference and fat percentage.
Calorie control by reducing total energy density.

HYPOGLYCEMIA

A stable glucose-insulin profile.
Prolonged glucose release.

MEET DAILY CONSUMPTION NATURALLY

IS IT POSSIBLE TO?

Refrigeration increases resistant starch. But meeting daily resistant starch requirements naturally from foods is only theoretically possible. This is not only very difficult in practice but also increases the calorie load, especially in starch-rich foods like rice and potatoes.

You can find the comparison tables here.

Foods High in Resistant Starch

Effect of Cooling After Cooking on Resistant Starch

Daily RS Consumption Example and Calorie Equivalent

*The daily amount of resistant starch that should be taken is 20–40 g/day.

SOLUTION

BUY NOW!

INGREDIENTS: water, resistant tapioca and potato starch, sorghum powder, inulin, pea protein, soy protein, citrus fiber, salt, fresh yeast, olive oil.

fiberlife

References

Birt, D. F., Boylston, T., Hendrich, S., Jane, J. L., Hollis, J., Li, L., ... & Whitley, E. M. (2013). Resistant starch: Promise for improving human health. Advances in Nutrition, 4(6), 587–601.
Brown, I. L. (2004). Applications and uses of resistant starch. Journal of AOAC International, 87(3), 727–732.
Fuentes-Zaragoza, E., Sánchez-Zapata, E., Sendra, E., Sayas, E., Navarro, C., & Pérez-Álvarez, J. A. (2011). Resistant starch as functional ingredient: A review. Food Research International, 44(9), 2319–2325.
Topping, D. L., & Clifton, P. M. (2001). Short-chain fatty acids and human colonic function: Roles of resistant starch and nonstarch polysaccharides. Physiological Reviews, 81(3), 1031–1064.
Cummings, J. H., & Macfarlane, G. T. (1997). Role of intestinal bacteria in nutrient metabolism. Clinical Nutrition, 16(1), 3–11.
Englyst, H. N., Kingman, S. M., & Cummings, J. H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition, 46 Suppl 2, S33–50.
Eerlingen, R. C., & Delcour, J. A. (1995). Formation, analysis, structure and properties of type III enzyme resistant starch. Journal of Cereal Science, 22(2), 129–138.
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2011). Scientific Opinion on the substantiation of health claims related to resistant starch. EFSA Journal, 9(6), 2211.
Fuentes-Zaragoza, E., Riquelme-Navarrete, M. J., Sánchez-Zapata, E., & Pérez-Álvarez, J. A. (2010). Resistant starch as functional ingredient: A review. Food Research International, 43(4), 931–942.
Martinez, I., et al. (2010). Resistant starches types 2 and 4 have differential effects on the composition of the fecal microbiota in human subjects. PLoS One, 5(11), e15046.
Nugent, A. P. (2005). Health properties of resistant starch. British Nutrition Foundation Nutrition Bulletin, 30(1), 27–54.
Rodríguez, M. L., Islas, H. M., Agama-Acevedo, E., Tovar, J., & Bello-Pérez, L. A. (2008). Composition and functional properties of banana flour from unripe banana. Food Science and Technology International, 14(5), 411–416.
Sajilata, M. G., Singhal, R. S., & Kulkarni, P. R. (2006). Resistant starch–a review. Comprehensive Reviews in Food Science and Food Safety, 5(1), 1–17.
Zhang, B., Chen, L., Zhao, Y., & Li, X. (2021). Structure and functionality of resistant starch in foods: A review. Critical Reviews in Food Science and Nutrition, 61(16), 2510–2526.
Lockyer, S., & Nugent, A. P. (2017). Health effects of resistant starch. Nutrition Bulletin, 42(1), 10–41.
Zaman, S. A., Sarbini, S. R., & Hamid, A. A. (2019). Dietary resistant starch: A promising functional food for the prevention of colorectal cancer and inflammation. Nutrition and Cancer, 71(4), 557–570.
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2011). Scientific opinion on the substantiation of health claims related to slowly digestible starch and reduction of post-prandial glycaemic responses. EFSA Journal, 9(4), 2024.
U.S. Food and Drug Administration (FDA). (2009). GRAS Notice No. GRN 000280 – Hi-maize resistant starch.
Cummings, J. H., & Stephen, A. M. (2007). Carbohydrate terminology and classification. European Journal of Clinical Nutrition, 61(S1), S5–S18.