Psyllium fiber
What is it?
Psyllium comes from the seed husk of 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 hardly any 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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Acts as a prebiotic: food for beneficial gut bacteria.
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Slows down the absorption of sugars, keeping blood sugar more stable.
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Provides a feeling of fullness without extra calories.
Scientific evidence
Research shows that psyllium:
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Improves bowel transit: it increases stool volume and promotes regular bowel movements.
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Lowers cholesterol: 10–12 g of psyllium daily can significantly reduce LDL cholesterol.
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Stabilizes blood sugar: psyllium helps temper postprandial blood sugar spikes (after meals), especially in people with insulin resistance or type 2 diabetes.
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Supports gut flora: fermentation of psyllium fibers leads to the production of short-chain fatty acids (such as butyrate), which have anti-inflammatory effects and protect the intestinal wall.
Why we use it
In our mixes, psyllium provides:
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Structure & lightness: 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 gut-friendly.
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Long-lasting satiety: you stay full 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 also call it flea seed.
Sources:
Anderson JW et al. (2009). Health benefits of dietary fiber. Nutrition Reviews
Pal S, Khossousi A et al. (2011). Psyllium reduces blood pressure and serum lipids. British Journal of Nutrition
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