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Bran – useful properties and use. Video reviews
Bran is a by-product of flour production, which is a crushed grain shell. They are used in the manufacture of bakery, confectionery and pasta. Bran is also recommended for therapeutic and prophylactic nutrition as a valuable source of dietary fiber.
Bran – useful properties and use
Useful properties of bran
The shell of the grain from which the bran is made consists of the grain germ and the aleurone layer – valuable components rich in various nutrients. That is why up to 90% of all nutrients contained in the grain are retained in the bran. It is not surprising that this product is used in traditional medicine for the treatment and prevention of various diseases.
Bran contains a large amount of fiber, which normalizes digestion and removes toxins, excess moisture and heavy metal compounds from the body. As a result of bowel cleansing, immunity is strengthened, the body becomes resistant to pathogens of various diseases.
Thanks to fiber, bran also reduces cholesterol and blood sugar levels, and helps to normalize blood pressure.
Bran is especially useful to use in the autumn-winter period, because they saturate the body with vitamins of groups B, A and E. The mineral composition of the bran is also extensive, they contain magnesium, potassium, zinc, calcium, selenium.
Rules for the use of bran
The maximum daily share of this product should not exceed 30 g, but you need to come to it gradually. It is better to start with 1 teaspoon of bran a day for a week, then you can increase their consumption to 1-2 tbsp. spoons per day and so on.
Excessive consumption of bran can lead to hypovitaminosis, intestinal dysfunction, exacerbation of gastrointestinal diseases
To get the most out of your bran, they need to be consumed correctly. It is recommended to steam the bran with boiling water, and then drink it with a sufficient amount of liquid. Then they will be well absorbed by the body and will not irritate the walls of the stomach and intestines.
Pour in the required amount of bran ½ cup boiling water, wait half an hour for the bran to swell, and then drain the water. Chill the crumb, eat it with water or any other liquid. You can also add steamed bran to porridge, soups, various dairy products.
Bran can be consumed regularly, without exceeding the maximum daily intake, or periodically to cleanse the body. It is best to use bran produced in granular form. It is good to eat bran bread and other foods that contain this valuable ingredient.
Bran is not recommended to be taken at the same time with medicines, as they can absorb some of the active substances and remove them from the body. It is best to take your medication first and eat the bran after 5-6 hours. The same goes for vitamins and dietary supplements.
It is forbidden to take bran during an exacerbation of gastrointestinal diseases – colitis, cholecystitis, ulcers, gastritis and hepatitis. Bran can harm an already irritated mucous membrane.