@evan-hinkle That might work, but if you didn't want the odd flavor camphosal provides you could just mix in some insoluble fiber, like wheat bran.
The basic premise to psyllium husk is it's got high amounts of soluble fiber. This is indicated when you mix it with water and it starts to gel.
Soluble fiber will slow transit time, and ferment in the process. Insoluble is the exact opposite. It doesn't ferment and it speeds up transit time, sweeping bacteria out along with it.
Berries are another good source of insoluble fiber. Blueberries, blackberries, raspberries, etc.