關(guān)于NPR：NPR是National Public Radio，即美國(guó)國(guó)家公共之聲。該臺(tái)節(jié)目較為公正，銳利，具有很強(qiáng)的思想性。新聞稿寫(xiě)作工整，用詞固定和地道，書(shū)面化很強(qiáng)，非常值得大家認(rèn)真學(xué)習(xí)。播音員發(fā)音純正，平緩。

簡(jiǎn)介：Food products need at least 3 grams of fiber to be labeled as a good source of fiber.

參與方式：全文聽(tīng)寫(xiě)
Hints:
John Swartzberg
Jan Matsuno
Center for Culinary Development
San Francisco
Omega-3s
cardiovascular
U.C. Berkeley
不同說(shuō)話(huà)者換行即可~
And the legacy of this, says Swartzberg, is on full display at any modern grocery store. Well, we can start with, like, breakfast cereals. With me shopping was Jan Matsuno. She's a food scientist for the Center for Culinary Development, a research firm in San Francisco. Matsuno has watched the trends come and go: the low carbs, the Omega-3s. She says what's enabled the fiber craze is, in part, chemistry. It's very interesting. You can get these powdered, soluble fibers, and you put them into a glass of water and it just dissolves, and it looks and tastes exactly like water. It's amazing. In the world of food labeling, three grams of fiber is kind of a magic number. It's the minimum amount that you can pack into a product and still have the words good source of fiber on the label. But that designation, says Matsuno, is a little bit generous. An apple, with the peel, is five grams of fiber. The bigger question here is whether these fiber-fortified foods are making you any healthier. And this turns out to be one of those places where scientists know a lot less than you may think they do. For example, a lot of people think that fiber will help protect you against colon cancer. But so far, that link is not conclusive. There is a stronger connection between fiber and cardiovascular disease. Again, John Swartzberg from U.C. Berkeley. There's a lot of data on fiber that suggests that, yeah, there may be less cardiovascular disease in people who eat a high-fiber diet.