Nutritional Profiling

Personalized Online Nutrition


Consuming more viscous high-fiber foods play a role in not pre venting but also managing type 2 Diabetes.  The sticky fibers within the food help to trap nutrients as they pass through the digestive system, thus delaying their transit and slowing the absorption of glucose.   When glucose absorption is delayed it lowers glucose response.  Lowering this glucose response improves glucose control, reducing the demand for insulin and reducing blood lipid levels; moreover, all of these factors have been found to play an important role in the management of diabetes and coronary heart disease.


Major food sources of viscous soluble fiber:

  • Whole grain products ( barley, oats, rye)
  • Fruits ( apples, citrus)
  • Seeds, legumes and husks
  • Vegetables (bean sprouts, broccoli, carrots)


Although increasing viscous fiber is important in the prevention and management of type 2 diabetes, too much, too quickly is not a good idea.  A slow, gradual increase of fiber will help adjust the GI tract for maximum benefit.  Don’t forget to drink plenty of water as it helps soften the fiber and bulk in up, thus giving fiber its beneficial qualities.

As a Registered Nutritionist I work with client providing counselling and advice as well as personalised nutrition plans. Find out more information about how to plan out your meals to help increase viscous fiber in your diet. Whether you are looking to only increase fiber or are interested in other specialized diets such as weight loss, diabetes,heart health, sport and fitness simply CONTACT ME to find out how you can get started in improving your health. 


Anna Wojcik B.Sc., M.Sc., ANutr.



Augustin, L.S., Franceschi, S., Jenkins, D.J.A., Kendall, C.W.C. & Vecchi, C.L. 2002. “Glycemic index in chronic disease: a review” Eurpean Journal of Clinical Nutrition, vol. 56. pp. 1049-1071.

Weickert, M.O. and Pfeiffer, F. H. 2008. “Metabolic Effects of Dietary Fiber Consumption and Prevention of Diabetes” American Society for Nutrition, vol. 138. No. 3. pp.439 – 442.

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