Wheat bran is an excellent means of cleansing the body of many harmful substances that literally poison a person from the inside, of course not without the participation of this very person. It is recommended to use this product if it is necessary to cleanse the gastrointestinal tract, in case of its oversaturation with slags and toxins. So how should you eat wheat bran?
Why are wheat bran useful?
This product has a high content of B vitamins. These are B1, B2, B5 and B6. Wheat bran is also rich in potassium, phosphorus, magnesium, calcium and sodium. It is this composition that makes the product literally indispensable when trying to switch to a balanced diet and dieting. But nutritionists recommend using them also as a prophylactic agent that promotes the rapid elimination of salts of heavy metals and radionucleides, increases immunity and prevents the development of heart ischemia, atherosclerosis.
Another important value of wheat bran is the presence of coarse fibers in them, which can stimulate the intestines, reduce blood sugar, improve intestinal microflora and stabilize cholesterol. Nutritionists partially compare the effect of wheat fibers on the human body with activated carbon, since fiber is able to actively absorb harmful accumulations and excess mucus.
How to eat wheat bran
As you know, any even the most useful product can play a far from positive role if a person overdoes it with its consumption. Therefore, first of all, you need to understand one rule - you cannot eat too much bran, otherwise they will not gently clean the walls of the stomach, but literally "peel off" its surface, provoking the manifestation of chronic diseases of the gastrointestinal tract, as well as the emergence of new ones.
The correct consumption of wheat bran is the following - the product must be boiled with boiling water about one hour before the planned meal, and for one person the optimal dosage is 2 tablespoons or 20 grams. Then, in 10-15 minutes they need to be eaten, and after this time you can take a full meal.
It is also possible to add wheat bran to more complex and brewed dishes - mixtures of muesli, porridge, dough. In modern cooking, they are also used as part of vegetable, meat and fish recipes.
Professional nutritionists give one more recommendation - you need to get used to bran, that is, start with small doses of the product - first with half a spoon, then reach one whole, then one and a half, and then come to a full dosage. People who follow proper nutrition also actively add wheat bran to light fermented milk products - various low-fat yoghurts, kefir, fermented baked milk and even plain milk.
