When I wrote recently about the complex topic of fiber, I got a few follow-up questions from readers. Here's one of the common ones, answered by Joanne Slavin, a professor of food science and nutrition at the University of Minnesota and author of the American Dietetic Association's 2008 position paper on dietary fiber. (Question and answer have been edited for clarity.)
What are the most effective sources of dietary fiber for those who are on gluten-free and lactose-free diets?
Beans and legumes would probably be the most effective. You might also consider cooked or stewed vegetables, which are easier to consume. Generally, fruits are low in fiber and relatively high in calories and sugar, so they're not a great fiber source.