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Q: liquid absorbing properties of foods ( Answered 4 out of 5 stars,   2 Comments )
Question  
Subject: liquid absorbing properties of foods
Category: Science
Asked by: prego-ga
List Price: $3.00
Posted: 09 Oct 2002 08:09 PDT
Expires: 08 Nov 2002 07:09 PST
Question ID: 74451
Which foods have high liquid absorbing properties? How do I find a
table that ranks foods by this property?
Answer  
Subject: Re: liquid absorbing properties of foods
Answered By: digsalot-ga on 09 Oct 2002 09:02 PDT
Rated:4 out of 5 stars
 
Hi prego

The best liquid absorbing foods would also be high fiber foods as
fiber can absorb many times its weight in water.  High-fiber foods
include bran, prunes, psyllium seed or hulls and other mucilaginous
herbs.  Even the fiber in foods which already seem high in water
content such as cherries and raspberries can absorb additional water
in the intestine.

The top 20 fiber foods are:
1.
Dried beans, peas, and other legumes
This includes baked beans, kidney beans, split peas, dried limas,
garbanzos, pinto beans and black beans.

2.
Bran cereals
Topping this list are Bran Buds and All-Bran, but 100% Bran, Raisin
Bran, Most and Cracklin' Bran are also excellent sources.

3.
Fresh or frozen lima beans, both Fordhook and baby limas

4.
Fresh or frozen green peas

5.
Dried fruit, topped by figs, apricots and dates

6.
Raspberries, blackberries and strawberries

7.
Sweet corn, whether on the cob or cut off in kernels

8.
Whole-wheat and other whole-grain cereal products. Rye, oats,
buckwheat and stone-ground cornmeal are all high in fiber. Bread,
pastas, pizzas, pancakes and muffins made with whole-grain flours.
     
 9.
Broccoli-very high in fiber!

10.
Baked potato with the skin
(The skin when crisp is the best part for fiber.) Mashed and boiled
potatoes are good, too-but not french fries, which contain a high
percentage of fat.

11.
Green snap beans, pole beans, and broad beans (These are packaged
frozen as Italian beans, in Europe they are known as haricot or french
beans.)

12.
Plums, pears, and apples
The skin is edible, and are all high in pectin. 

13.
Raisins and prunes
Not as high on the list as other dried fruits (see #5) but very
valuable.

14.
Greens
Including spinach, beet greens, kale, collards, swiss chard and turnip
greens.

15.
Nuts
Especially almonds, Brazil nuts, peanuts, and walnuts (Consume these
sparingly, because of their high fat content.).

16.
Cherries

17.
Bananas

18.
Carrots

19.
Coconut
(dried or fresh-but both are high in fat content).

20.
Brussels sprouts

The list above is from Dietary Fiber - Bowel function By Warren Enker,
M.D., F.A.C.S.
( http://www.wehealnewyork.org/healthinfo/dietaryfiber/#Twenty )
This webpage is jampacked with additional information about the need
for liquid absorbant foods in the diet.

A fiber content chart is found here and is from the same website:
( http://www.wehealnewyork.org/healthinfo/dietaryfiber/fibercontentchart.html#fiber
)

The chart is arranged by alphabet and as is often the case, more than
one kind of food may occupy the same spot on a fiber content chart. 
You will find the "rank" figures based on fiber content in the far
right column.

If I may clarify anything, please ask.

Search Google
Key terms - water absorbant foods, fiber rich foods, top ten fiber
foods, fiber +and water absorbtion +in +the intestine

Now since you are using the name "prego," perhaps you are asking about
which foods absorb the most water when being prepared, such as pasta. 
If that is the case, please let me know and I will add that
information to the answer.

Cheers
digsalot

Request for Answer Clarification by prego-ga on 09 Oct 2002 12:45 PDT
Good answer -- just one clarification.  I am trying to mix a liquid
and water with a substance that is highly absorbant but that is not
cooked or heated, and is then ingested in a pill. Any suggestions? 
WHat might be the best food substance for this purpose?

Clarification of Answer by digsalot-ga on 09 Oct 2002 15:38 PDT
OK, I am a little confused.  Are you wanting to add water to the
substance "before" is is swallowed as a pill or do you want the pill
to be able to absorb water after it is swallowed?  And if it is
before, do you want the substance to then 'release' water or other
material into the system?

Clarification of Answer by digsalot-ga on 11 Oct 2002 01:22 PDT
After some additional research (and the kind help of a couple of the
other researchers ) whichever way you wanted to use the pills, to
absorb either before or after, depending on composition, with an
absorbant food product that does not need to be cooked. It boils down
(pardon the reference) to these two.

1 - psyllium  -  Psyllium is used as a hydrophilic in products such as
Metamucil.

2 - Chitin/Chitosan: 

Chitin has the added benefit of absorbing fatty liquids as well as
water.

Chitin
http://www.psrc.usm.edu/macrog/sea/chitin.htm - From University of
Southern Mississippi

http://www.youngagain2000.com/fatabnatchit.html - Website of
Youngagain.com

Cheers
digsalot
prego-ga rated this answer:4 out of 5 stars

Comments  
Subject: Re: liquid absorbing properties of foods
From: neilzero-ga on 29 Oct 2002 08:00 PST
 
Very interesting question, answers and clarification. It occurs to me
that severe dehydration of the human body will occur if we injest
large quantities of dry fiber and only one liter of liquid per day. It
appears to me that even a dozen average size pills (daily) doesnot
contain enough dry fiber to be very significant if accompanied by a
typical diet. Am I missing something? I can appreciate that fiber can
be used to trap toxic licquids not soluable in water, but it also
removes vitimums and other esential nuetrient thus requiring more than
usual amonts of these useful substances to be ingested.  Neilzero
Subject: Re: liquid absorbing properties of foods
From: nestleceo-ga on 04 Nov 2002 13:32 PST
 
First, I am a Research Fellow at a major Carbohydrate Research Center.
 The answer to this question was only half right and potentially
dangerous.  While Psyllium hull and Chitosan will gel when exposed to
water, Chitan will not (it is not remotely soluble in water). Moreover
if these were used to bind water with nothing to inhibit microbial
growth, the product would spoil within 4 hours at room temperature
(can you say "food borne illness"?).

Other water binders that would work better include, Xanthan gum,
gellan gum, carregenan, pre-gelled starch, or any other food
hydrocolloid.  A high sugar content or desication could prevent
spoilage.

For three bucks, it wasn't bad.  But for safety concerns, should be
reevaluated.

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