Bran is a product obtained as a side of wheat, rye, rice, buckwheat or any other flour in the production of wheat. These are embryos and external grains of grains with the addition of unrealed disgrace.
Despite the fact that bran, in fact, belong to the waste category, they are very useful for the body, in contrast to various refined and artificial products that are in abundance in the diet of almost any modern person.
Nutritionists are not accidentally advised to eat bread with bran, add them to soups and other foods. .
. The human digestive system does not digest fiber, but this substance acts as a sorbent, absorbing excess moisture, salt and toxins, thereby contributing to the cleansing of the body. In addition, fiber improves intestinal peristalsis and protects against constipation.
In addition to fiber, the brans have almost all the vitamins and trace elements necessary for a person – potassium, calcium, copper, magnesium, selenium, zinc, chrome, vitamins A, group B, p, pr, e, e.
Thanks to this composition, regular use of bran helps strengthen immunity, increase the vitality of the body, improves metabolic processes. This is an indispensable component of the diet in diabetes and an increased cholesterol level.
The appearance of bran also affects only a positive way, smoothing the skin, strengthening the hair and nails, preserving the youth and harmony of the figure.
But there are some restrictions on taking this product. Enter them into your diet gradually, starting with small doses. Be sure to combine them with a sufficient amount of liquid (at least 200 g per spoon of bran).
It is not recommended to introduce bran into your diet if you suffer from ulcerative disease, gastritis, colitis, enteritis.