Just what are NSP? Simply put, it is a abbreviation for something that is linked to dietary fibre.
What does this abbreviation stand for?
Non-Starch Polysaccharides? Doesn't that sound familiar? Let's turn back to Unit 2, Page 12. "Glycogen, pectin and cellulose are collectively referred to as non-starch polysaccharides."
I could go on forever, but ultimately at your level, there are simply a few things you should know about NSPs.
What are the roles of dietary fibre in our diets? Is it simply something found in plants that refuse to be digested by our human enzymes and pass out as waste? If that is so, why are there so many dietary fibre drinks? If I don't want to get my dietary fibre from chemical drinks, what are some foods that I can consume to gain such nutrients? What happens when these foods are subjected to the heat of cooking? How does all these ingredients react with the structure of the food?
I found this really awesome website, Go Grains & Nutrition, which explains dietary fibre on a more comprehensive basis, if you find yourself bored with what Food Interactions is showing you. Read up more and understand it, and explain to me what you've learnt, or any interesting websites you've come across that allowed you to learn even more by commenting in this post!
Lots of Love, Miss Zeng
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