米粉パンに使う「サイリウムハスク」 と「こんにゃく成分」どこが違う？食物繊維の種類、摂取量上限、食品衛生法分類、体への影響は？取りすぎた場合のリスクなどまとめました。わたしのお勧めとその理由

Hello everyone, I'm Ibaraki Kumiko, a public health nurse and non-oil cooking researcher. Today, I'd like to talk about "psyllium husk" and "konjac ingredients" used in rice flour bread, a topic that many of you have asked about, and discuss their roles, similarities, differences, and how to choose. Please see below for more information about today's presentation. *This is not a promotion. No money was exchanged. ・Cabinet Office Food Safety Commission: Upper Limits on Psyllium Husk Intake https://www.fsc.go.jp/fsciis/foodSafe... ・Ministry of Health, Labor and Welfare: Toward the Prevention and Spread of Health Damage Caused by Health Foods P9 https://www.mhlw.go.jp/topics/bukyoku... ・Japan Food Chemical Research Foundation: "Regarding Labeling of Additives Based on the Food Sanitation Law" Classification of Psyllium Husk (Existing Additives) NO143 Psyllium Seed Gum https://www.ffcr.or.jp/shokuhin/2014/... Konjac Mannan (Konjac Extract) Food ingredients https://www.ffcr.or.jp/tenka/list/pos... ・Different roles of different types of dietary fiber https://www.jstage.jst.go.jp/article/... ・About taking too much dietary fiber https://medibalance.lotte.co.jp/post/60