Psyllium fiber
What is it?
Psyllium comes from the seed coat of the Plantago ovata (flea seed). It is a completely soluble fiber that has been used for centuries in Ayurvedic and Western herbal medicine. Unlike grains, psyllium contains few calories or digestible carbohydrates: it consists almost entirely of fiber.
Nutritional value & function
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Up to 85% soluble fiber .
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Attracts water and forms a gel in the intestines.
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Works as a prebiotic: food for beneficial intestinal bacteria.
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Slows the absorption of sugars, keeping blood sugar levels more stable.
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Gives a feeling of fullness without extra calories.
Scientific evidence
Research shows that psyllium:
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Improves intestinal transit : it increases the volume of stool and promotes regular bowel movements.
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Cholesterol lowers : 10–12 g of psyllium daily can significantly reduce LDL cholesterol.
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Stabilizes blood sugar : Psyllium helps to moderate postprandial (after-meal) blood sugar spikes, especially in people with insulin resistance or type 2 diabetes.
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Intestinal flora supports : fermentation of psyllium fibres leads to the production of short-chain fatty acids (such as butyrate), which have an anti-inflammatory effect and protect the intestinal wall.
Why we use it
In our mixes psyllium provides:
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Structure & airiness : it binds water and makes gluten-free dough more elastic.
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Higher fiber content : ideal for making our products rich in fiber and intestinal friendly.
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Long-lasting satiety : you feel full for longer after a meal.
Fun fact
The name psyllium comes from the Greek word psylla , meaning "flea." This refers to the small seeds that resemble fleas. Many people therefore call it flea seed.
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