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In this listing, 1 package contains 300 grams (10.58 oz or 0.66lb) Rye bran

It is used as a dietary supplement, when baking rye bread

General information:

Bran is the hard part of the grain (husk, germ), which usually remains and is sifted out after grinding flour. But in a healthy diet, it is precisely the “illiquid” parts of the product that go into food. Bran consists entirely of fiber, namely rye bran - of insoluble fiber, which enhances the effect of mechanical cleansing. In the body, they behave like the activated carbon we know - they absorb and remove toxins.

Rye bran uses and properties:

In a little more detail, they work like this:

- firstly, bran mechanically stimulates the renewal of bile, and along the chain the gallbladder, liver, and pancreas begin to function better. Bran fibers gently cleanse the walls of the stomach, and its mucous membrane is renewed faster.

  - further, penetrating the intestines, they mechanically cleanse it of accumulated toxins and even heavy metal compounds (for example, lead, cadmium, mercury)! There, in the intestines, fiber fibers bind carcinogenic bile acids, and this, in turn, affects other finely tuned processes in the body. Namely: blood sugar levels decrease, cholesterol levels decrease, and metabolism is generally balanced. Thanks to this comprehensive cleansing, you look younger, your complexion gradually improves, and annoying pimples are a thing of the past.

      - Rye bran is a faithful assistant in the fight against extra pounds. Unlike exhausting diets, they supply the body with useful substances. have the property of swelling in the stomach, giving a feeling of fullness, while the body actively begins to use accumulated fats.

A few words about vitamins and minerals in rye bran. They contain vitamin E (responsible for beautiful skin and elastic blood vessels), provitamin A, also known as carotene (takes care of eye vigilance), B vitamins (anti-stress vitamins that also improve brain activity) and many others. Valuable microelements: potassium, copper, magnesium, chromium, zinc, selenium and others.

How to properly use bran.

Start with one teaspoon per day. Stick to this amount for at least a week. Do not rush to increase the portion, otherwise the digestive system may react defensively to the sudden increase in fiber. Over time, increase the amount to 1-2 tablespoons up to three times a day. The recommended norm is 30 grams per day.

You can add bran to soup, porridge, even smoothies, jelly, and also put it in dough for homemade buns and bread, or sprinkle bran on top of baked goods. Do not forget that the fiber in bran is an active adsorbent (absorbent), so it is advisable to increase the amount of water you drink.

Rye bran affects not only the processes occurring in the gastrointestinal tract. So, they are used as a proven folk remedy for bronchitis. Take 100 g of rye bran per 0.5 liter of water and cook the mixture over low heat for about an hour. Add 50 g of lemon juice to the finished broth. The drug is drunk an hour before meals, half a glass. This remedy will help remove phlegm and curb cough. Interestingly, the same recipe is also indicated for hypertensive patients to lower blood pressure.

Contraindications to the use of bran:

Those who have acute gastritis or, moreover, peptic ulcers, colic, etc., should first normalize the functioning of the organs that require attention and only then gradually introduce bran into their diet.

Nutritional value 100 g:

Energy value - 1168 kJ / 221 kcal

Fat - 4.3 g, including saturated fatty acids - 0.6 g

Carbohydrates - 26 g

Fiber - 39 g

Protein - 15 g

The bran preserves everything useful that is naturally contained in rye grains - up to 90% of the biologically valuable substances of rye grains (proteins, vitamins, minerals, fiber). Bran contains a lot of useful fiber (dietary fiber) - up to 40% - which helps prevent and treat many diseases: atherosclerosis, obesity, dysbacteriosis, gastritis, diseases of the liver and gallbladder, pancreas, as well as colon cancer; - Rye proteins contain more amino acids than wheat; - The enzymes contained in rye bran are more active than in wheat grains, and they contain less gluten - therefore rye bread stales more slowly.

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