How much fiber should you eat?

It’s a muggy morning in late August in Durham, N.C.—the temperature has already hit 85 degrees by 9 a.m.—and Jeff Letourneau is headed into the woods. The Ph.D. student in Duke’s Department of Molecular Genetics and Microbiology is out looking for pawpaws—the green, mango-sized fruit with a creamy yellow center. He uses them to make a variety of foods and beverages for his family, including smoothies, custard, and even beer. Often, he just slices them open and eats them plain after being chilled in the refrigerator.

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