Does it have that much fiber originally? Do they add more back to it? I saw this yesterday and later that day literally thought I dreamed it because it is so much.
by tryingtotree
Does it have that much fiber originally? Do they add more back to it? I saw this yesterday and later that day literally thought I dreamed it because it is so much.
by tryingtotree
9 Comments
Modified wheat starch – aka resistant starch. The big question is does it have the same effect when processed like this vs when resistant starch is naturally formed in a whole food form?
That’s wild because a slice of Ezekiel bread has 3g of fiber!
That’s impressive
That’s not going to end well for most people
a tortilla is about 71 grams. they replace most of the flour with water plus modified starch. they boost the protein with wheat gluten. most low carb breads add chicory or flax for fiber. this label may be inaccurate. i don’t think they’re getting 25g of fiber from the ww flour.
EDIT to update: ww flour is about 10% fiber by weight. it’s listed as the third ingredient. so it can’t be more than 1/3 of the tortilla. so there are 23g max of ww flour which would have 2.3g of fiber. there is a missing ingredient. or the fiber has a decimal point in the wrong place.
I eat these. I thought it was the cellulose gum that added the fiber?
[Since January 2020](https://www.nutritioninsight.com/news/resistant-starch-4-greenlighted-as-us-fda-expands-dietary-fiber-classification.html), the FDA has permitted extensively modified starch to be listed as fiber on labels. This isn’t your mother’s (mildly) modified corn starch.
The ingredient here is most likely [phosphated distarch phosphate,](https://en.wikipedia.org/wiki/Phosphated_distarch_phosphate) a RS4 type modified starch approved as “generally regarded as safe” in 2017. The chemically phosphorylated starch polymers aren’t accessible to human amylases, but perhaps there are some gut microbiota starch degrading enzymes that can gain access. These have been approved on the Japanese market for over a decade, there aren’t reports of adverse effects (beyond, I guess, the expected bloating from fermentation).
Sort of in the tradition of shirataki/konjac noodles, just done with chemistry.
Make your own. It’s easy. Just need masa, water and a press.
Modified wheat starch where they label carbs as fiber. The majority of people who eat this process 25-100% of the “fiber” as carbs making the numbers on the nutrition label misleading. imo it should be illegal to do so or at very least much higher regulation is needed.