Baton bran benefit. The benefits of bran bread: information about grain waste

Cooking does not stand still, experienced housewives come up with more and more new recipes various dishes. Baking was not left out either. Today, bread is made not only from wheat or rye flour, but also on the basis of bran. Such a product has a low calorie content and accumulates a lot of fiber, so it is widely used for weight loss. Let’s not be unfounded, let’s look at the benefits and harms of bran bread for the body.

Useful properties of bran bread

• calms, relieves irritability;
• used in the diet of those losing weight and those suffering from obesity;
• removes slagging;
• frees Airways from mucus;
• cleanses the body of toxic substances and heavy metals;
• carries out cancer prevention;
• used in the treatment of atherosclerosis by cleansing blood vessels;
• improves heart activity;
• reduces blood glucose levels;
• boosts the immune system;
• used in the treatment of asthma, bronchitis, pneumonia;
• included in the diet of patients with hepatitis;
• effective for urolithiasis and cholelithiasis;
• has laxative properties, so it fights constipation;
• increases metabolic processes;
• improves reproductive function.

All these beneficial features inherent not only in bread, but also in other dishes with the addition of bran (cereals, soups, salads, cookies, yogurts, etc.).

If you wish, you can additionally prepare a cocktail from bran. To do this, pour boiling water over the raw material and leave for half an hour. Consume small portions to improve health.

benefits and harms of oat bran

The benefits of bran bread

The product is famous for its ability to remove cholesterol plaques from the cavity of the blood channels. Against this background, prevention of atherosclerosis and treatment of an existing disease are carried out.

Bread with bran accelerates the absorption of valuable substances from food into the blood. Later, these compounds are distributed throughout the body, improving the functioning of vital important organs and systems.

The product contains many vitamins from group B. All of them are necessary to maintain the efficiency of the central nervous system. Regular use of the product ensures restful sleep and psycho-emotional balance.

Not without the accumulation of a natural antioxidant - tocopherol, or vitamin E. This substance is necessary for the skin and hair. Tocopherol removes radionuclides, free radicals and salts of heavy metals for cancer prevention.

It contains many mineral compounds that have positive impact on the heart muscle. We are talking about potassium and magnesium, these substances are needed for the prevention of heart disease and speedy recovery after a stroke/heart attack.

Bran bread is rich in lipomic acid. She is responsible for the correct functioning of the kidneys. By regularly eating the product you will carry out prevention urolithiasis and remove existing neoplasms (sand, small stones).

Bran concentrates ascorbic acid. Everyone knows that vitamin C is necessary to strengthen the immune system during viral epidemics and vitamin deficiency. Zinc, which the product is rich in, improves the activity of the male reproductive system.

Benefits of bran bread for digestion

The product accumulates beneficial substances that have a positive effect on human health. A special place is given to fiber, which is necessary for the gastrointestinal tract and the entire digestive system.

When it enters the body, fiber acts as a brush; it thoroughly cleanses the esophagus, removing even the oldest congestion.

Against this background, metabolism increases and natural weight loss begins. Alimentary fiber, like a sponge, absorb toxins and remove them from the body.

Bread has a special effect on the intestines; as a result of regular eating, peristalsis and microflora of the internal organ improve. Bran is rich in nutrients that keep you full for a long time and at the same time do not wander in the esophagus.

Fiber is good because it does not increase insulin levels in the blood. People with diabetes can eat bread without fear for their health. Along with this comes cleansing and weight loss.

benefits and harms of pasta

The benefits of bran bread for losing weight

If you have problems with overweight, it is not at all necessary to give up bread. Include bran product in your diet and enjoy the results. The main thing is to choose completely natural composition or make your own bread. The calorie content of baked goods is approximately 250-280 Kcal.

Give preference to special bran bread, they can be bought at a health or food store. sports nutrition. No sugar is added to this product. The basis consists only of natural and useful components(dried fruits, nuts, seeds, honey, bran).

You can eat no more than 2-3 slices per day. It is better to include the product in your meal in the morning, for second breakfast, and for lunch. IN evening time You should stop eating bread. To achieve results, combine bran bread with salads, fish, and meat.

As for the benefits for losing weight, bran bread speeds up metabolism. This means that when minimal effort on your part, the volumes will melt before your eyes. It is advisable to do exercises 2-3 times a day and give up junk food(salty, fatty, fried, sweet).

Bran bread is rich in dietary fiber. The product acts as a brush that passes through the esophagus and sweeps out everything unnecessary. In addition to weight loss, comprehensive cleansing from toxins and waste.

It is especially useful to eat bread for those who regularly go to the gym. Protein helps strengthen bone tissue and the formation of muscle fibers. Along with this, fat layers are split, blood circulation is accelerated.

For best results, do not buy wheat bread. It contains a lot of gluten; if you are intolerant to this substance, you can harm the body and gain weight.

The benefits of bran bread for pregnant women

A woman should think about the health of the future baby from the moment of conception. Pregnant lady need to adjust proper nutrition in advance, supplying the diet healthy products. This number includes bran bread.

While carrying a child, a girl often suffers from heartburn, constipation, indigestion, and other problems that relate to the gastrointestinal tract. intestinal tract. Bran bread will improve the functions of vital organs and eliminate malfunctions in their functioning.

Due to the accumulation of dietary fiber (including particular fiber), comprehensive cleansing is carried out. Emptying the intestines leads to the prevention of constipation and the absence of gas formation. Against this background, the girl will be able to avoid the development of hemorrhoids, which usually appear due to severe congestion.

If you are still using regular bread, consult your doctor or nutritionist, then replace it with bran product. Getting used to such bread should be done gradually, start with one slice per day.

The product will benefit not only pregnant women, but also nursing mothers. Bran increases the flow of milk, improves its quality and eliminates possible bitterness. But you should be careful, you can not eat more than 35 gr. bread a day, so as not to provoke flatulence.

Pregnant and lactating women are better off eating bran bread in the first half of the day. This way it will be absorbed faster and release the maximum of nutrients.

If during pregnancy you gain excess weight, after giving birth, you should definitely replace regular bread with bran bread and completely abandon other baked goods. Since during such a period you cannot give the body heavy loads, correcting your diet will help you lose weight.

The harm of bran bread

There are some contraindications that must be followed. Experts do not recommend eating bread if you have colitis, pancreatitis, peptic ulcer, diarrhea, excessive activity of the colon.

If you are taking serious antibiotics, consult a specialist before introducing bran into your diet. Otherwise, bran will reduce the effectiveness of the drugs.

It is important to understand that the beneficial qualities of bread outweigh its harm. But consumption should be strictly dosed; you should not eat the product in excess. Include it in your diet and eat it in the morning. Before taking, read the contraindications.

Nutritional value and composition of bran bread

Bread with bran contains a number of vitamins: B1, B6, D, B12, E, PP, ascorbic acid, whole complex chemical elements, including iron and zinc, as well as fiber.

100g of bran bread contains:

• Proteins - 7.5.
• Fats - 1.3.
• Carbohydrates – 45.2.
• Kcal - 227.

The caloric content of bread with bran is not so low, but this bakery product belongs to dietary products nutrition. And thanks to the rich mineral complex, it is often included in the menu therapeutic nutrition in sanatoriums and health centers.

Bread with bran is considered to be one in which the bran is present in the dough itself, and not just sprinkled on top. Most healthy bread with bran is one that contains 30% bran. All the benefits that are found in bran are contained in bread, since heat treatment does not in any way affect valuable substances grain shells.

Useful qualities of bread with bran and contraindications for use

Eating bread with bran helps normalize the functioning of the nervous system, brain, liver, vascular system and digestive.

Eating this bread perfectly satisfies hunger and saturates the body, as a result of which you don’t feel like eating for a long time.

Bread with bran is often included in the diet of people with gastrointestinal, cardiovascular and liver diseases.

This bakery product is enriched with lipoic acid, which is found in bran. This acid is often called a system corrector human body. This type bread can be a great alternative to wheat bread, since bran bread is hard to overestimate.

An important component of bran is fiber, the use of which promotes digestion and is a sorbent that removes toxins from the intestines.

Attention! Bran bread should not be consumed for gastritis during exacerbations, for ulcers duodenum, colitis, hemorrhoids and pancreatitis. In any case, if you have the above diseases, consult your doctor before consuming this baked product.

Bran bread for weight loss. Many diets include fasting days with green tea, salad and two toasts of bran bread. This is quite natural, because bread with bran gives an excellent feeling of fullness: you forget about hunger, and the diet is easier to tolerate.

Making bran bread at home

Homebaked bread unlike store-bought bread, this is a guarantee to feed your household with bread without dyes, emulsifiers and taste improvers, and if it is bread with bran, you will also get a very healthy bakery product.

Ingredients:

• Premium wheat flour – 500g.
• Wheat bran– 100g.
• Fresh compressed yeast – 5g.
• Salt – 8g.
• Granulated sugar – 30g.
• Butter – 15g.
• Drinking water – 330ml.

Cooking:

1. Dissolve yeast and 250g flour in 250ml warm water in a bowl. Stir, cover with cling film and let rise for 2.5 hours. This is a dough that should increase in volume and be bubbly.
2. Next, add salt, sugar, butter, remaining water, bran to the dough, mix and knead the dough.
3. Place the dough in a bowl, cover with film and let rise. The dough should double in size.
4. Divide the finished dough into 4 parts and form balls. Grease a baking tray with oil, place the balls at some distance from one another and leave to rise for an hour.
5. When the products have doubled in size, carefully sharp knife make transverse cuts.
6. Place the bread in an oven heated to 220ºC for 10 minutes, then reduce the temperature to 180ºC and bake until full readiness.
7. Ready breads, sprinkle cold water, place on the grill and wrap with a towel. After 4 hours, the bread is fragrant and tasty and can be eaten!

Today, the shelves of bread shops and grocery stores are filled with the most different varieties and types of baked goods. Of particular interest to supporters healthy eating and those who want to lose weight are encouraged by bran bread. These products are made from crushed grain shells mixed with different types of flour.

Thanks to this feature of the approach, many useful and even necessary for normal life body of substances. Regular use of such products helps normalize metabolic processes, in a positive way affecting the condition healthy people and frequent visitors to medical institutions.

Composition and nutritional value of bran bread

Just a few years ago, bran was considered a waste product from flour milling. About 20 years ago the situation changed dramatically. The study of the chemical composition of raw materials helped to identify the following substances beneficial to human health:

• Cellulose. It starts cleansing the intestines, collecting all waste along its length and removing them from the body. Alimentary fiber plant origin reduce blood cholesterol levels if they are elevated.
• B vitamins. Necessary for normalizing the functioning of the nervous system.
• Vitamin E. A natural antioxidant that binds and removes free radicals from tissues.
• Minerals. Increases the functionality of organs and systems, improves metabolic processes, supports water balance in organism.
• Lipomic acid. Unique substance, which takes part in regulating all life processes, occurring in the body.
• Vitamin C. Another active antioxidant that cleanses tissues of toxins and waste, while increasing protective functions body and strengthening its immunity.
• . This mineral should be isolated separately. It is thanks to its presence that bread with bran has a positive effect on brain activity and stimulates the synthesis of sex hormones.

Today in the baking industry there are more than 20 types of bran bread, which differ slightly from each other in taste characteristics and chemical composition. All these products can be prepared even independently, at home. If all technical requirements are met, the calorie content of the finished product will be 248 units per 100 g of weight. It is noteworthy that these calories are not capable of causing damage to the figure, because... for splitting complex carbohydrates the dough will consume a lot of energy.

Useful properties of bran bread

Regular but standardized consumption of bran bread can have a positive effect on the condition of any person. According to nutritionists, inclusion in the diet nutritious product contributes to the development of such results:

• The heart muscle is strengthened, vascular tone is normalized, and their walls become more elastic.

Tip: When buying bran bread or making it yourself, you need to remember the proportions. Bread will not be healthy if you bake it from wheat flour and roll it in bran. The dough itself should contain at least 30% healthy raw materials.

• The immune system is strengthened, the body's resistance to harmful external factors increases.
• Reproduction increases, the risk of developing impotence in men in adulthood decreases.
• Quite high in calories, bran bread gives you a feeling of fullness, which makes it easier to cope with the diet and overeat during your daily diet.
• Eating bran bread is effective prevention atherosclerosis and pathological conditions arising against its background.

• Nutritious baked goods normalize emotional condition, improves the functioning of the nervous system. It allows you to fight stress and mood swings.
• The presence of antioxidants in bran dough slows down the aging of the body, which is often the result of tissue poisoning by waste products, toxins and free radicals.
• Organ function improves digestive tract, the stool is normalized.
• The cleansing properties of bread with bran lead to improved joint health and increased liver functionality.
• Bran slows down the breakdown process, thereby reducing glycemic index other food products. People suffering from diabetes should pay attention to such baked goods.

The benefits and harms of bran bread depend not only on its composition and quality, but also on compliance with the rules for its consumption. If you abuse the product, you can quietly cross the acceptable line. As a result, natural raw materials will begin to harm the body rather than heal it.

The peculiarities of eating bran bread largely depend on the person’s condition. Here are a few things to keep in mind:

1. During pregnancy, bran bread helps get rid of constipation and hemorrhoids. To obtain this result, it is recommended to simply replace the usual wheat product bran
2. Immediately after giving birth, you need to wait a month, after which the product can be returned to the diet. You should eat baked goods in the first half of the day. The volume of the product should not exceed 30 g, otherwise there is a risk of flatulence in the child. From 5-6 months, the dosage can be increased, this will allow you to quickly lose excess weight.
3. For constipation, 2-3 pieces of bread per day are enough to normalize intestinal motility. Preference should be given to minimally fluffy products, as they contain a lot of dietary fiber.
4. During the period of maintaining a diet aimed at normalizing weight, you should eat up to 2 pieces of bread per day. This is enough to suppress appetite, saturate the body and provide it with important minerals.
5. For skin problems, first aid is also bowel cleansing. If you eat 2-3 pieces of bran bread a day rather than wheat bread, within a month your skin will become noticeably cleaner, and pustules and redness will appear on it less often. To enhance cosmetic effect You should give up sweet pastries for a while.

To obtain an overall positive effect on the body, you can arrange fasting days from time to time. If every three weeks for one day you eat only bran bread and green tea, several can be noted at once therapeutic effects. Feeling great, healthy looking and lightness in the body are guaranteed.

The harm and danger of bran bread

Bran bread can seriously harm your health if consumed against the background of the following contraindications:

• Pancreatitis.
• Haemorrhoids.
• Gastritis.
• Colitis.
• Peptic ulcer disease.

The rough texture of the product can aggravate the situation by irritating the already damaged surface of the mucous membrane. You should consult your doctor about the possibility of introducing products into your diet. By the way, the rule of “yesterday’s” bread does not apply here. Slightly stale baked goods, on the contrary, will make it even worse.

Bran bread recipe in the oven

High-quality, tasty and healthy bread with bran can be prepared even at home. At the same time, you don’t have to be the proud owner of a bread machine; an oven will also do the job.

• For 1.5 cups of wheat flour, take 0.5 cups of bran, 1 cup of water, 2 tablespoons vegetable oil, 0.5 tablespoon salt, 1 tablespoon dry yeast, 1 tablespoon butter, 2 tablespoons of sugar.
• Combine in a bowl warm water, yeast and sugar. Stir and leave for a quarter of an hour.
• Add salt and bran to the mixture, add sifted flour in small portions, and add vegetable oil.
• Knead the product until you get a dough. It should be soft and not sticky to your hands. Cover the workpiece with a towel and leave it in a warm place to rise.
• Once the dough has doubled in size, knead it thoroughly. Place the mixture in a heat-resistant form coated with flour. We send the product again to a warm place, it should fit again.
• Place the dough directly in the mold into the oven, preheated to 200ºC. Baking the product takes an average of 30 minutes to 1 hour. The time depends on what form is used.
• Place the finished bran bread on a dish, cover with a towel and wait for it to arrive. If you start eating right away, inner part may be slightly moist and eating such baked goods may cause indigestion.

This is just one of many options for making bran bread. Doesn't have to be used as a base wheat flour, with rye the product will be even healthier. Housewives often replace dry yeast with regular yeast and even use it various options sourdough The workpiece can be rolled in bran or flakes before being sent to the oven. This will not add any benefits, but it will have a very positive effect on aesthetic perception.

In the Middle Ages in Rus', bran baking was considered the prerogative of the poor population; the merchant classes preferred to eat white bread made from premium flour, mistakenly believing that it retained all the nutrients. With the development of civilization, this opinion has changed radically, thanks to numerous laboratory research scientists.

During such experiments, it turned out that the benefits of bran bread are due to the vitamin and mineral complex. Doctors strongly advise including daily menu 30 gr. this product and completely abandon white flour products, which bring complete harm to the body.

What is valuable in grain waste?

Looking at the encyclopedia, we will glean a lot interesting information about bran. When grinding flour, the shells of grains with germs are considered to be production waste, which is used as cattle feed. But the situation changed dramatically in the last century, when scientists were able to prove the presence of valuable dietary fiber, fiber and fatty acids in this raw material.

Bran from any grain is better absorbed by the body, does not linger in the stomach and is not stored in reserve, as nutritionists say. This is probably why people on low-calorie diets and vegetarians love to eat them. Yes, baked goods made using the fine grinding method are definitely a loser.

Why is bran bread so beneficial?

In order for baked goods to have a positive effect on the human gastrointestinal tract, it must contain the correct amount of hard grain shells. During production, technologists accurately calculate the dosage of this raw material: exceeding the norm of bran makes the product difficult for the stomach and difficult to digest. Content of valuable organic compounds:

• Cobalamin or vitamin B12 is responsible for the activity of the central nervous system and liver. Promotes rapid regeneration of the epidermis and tissues, and also controls cholesterol levels in blood vessels.
• Pyridoxine (vitamin B6) – performs important role in our body. Impossible without it normal operation lipid and metabolic processes. The task of pyridoxine is to maintain muscle tone, supply of glucose and hemoglobin.

The benefits of bran bread do not end there. Flour product made from unrefined grains is enriched with other equally valuable components: ascorbic and citric acids, D, PP and a whole range of chemical elements.

If you get along with bran, you will improve your health

And this is not a myth, but pure truth, supported scientific facts. By including such a product in your diet, you are ensured normal functioning of the intestinal tract. You can forever forget about gastrointestinal disorders, constipation and colic. However, overusing the product is also harmful, especially for people prone to flatulence.

What else is useful for bran bread? Recommended for use when weak immune system, especially in season colds. You can not only supply the body with the missing substances, but also strengthen nerve endings, memory, improve condition epithelial tissue and nails.

The products have been proven to reduce plasma sugar, clear plaque from blood vessels and activate brain processes. How do you like this? The amazing is always nearby and this directly concerns our nutrition. From poor quality and junk food The “engine”—our heart—wears out. Whole grain baking is a preventive product against heart attack and hypertension.

Bran is indispensable for weight loss, especially oat and wheat bran. Once in the stomach, they swell, thanks to plant fibers, filling the entire space, thereby providing fast and long-term saturation. About 3-4 hours a person does not feel hunger and, accordingly, there is no need for constant snacking.

In addition, there is a natural cleansing of the intestines from harmful toxins and heavy metals. Traditional healers Bran has long been used in the fight against various physical ailments. They are brewed, added to ready-made dishes and soaked - used for gout, respiratory diseases and other pathologies.

Who can eat bran bread? Are there any restrictions?

You can list and retell without interruption medicinal properties flour product. One thing is clear: whole grain baking activates important processes internal organs and promotes health. We list who needs to use the product for its intended purpose:

“Separating bran from flour is a luxury, and is more harmful to nutrition than beneficial.” (Justus Liebig. “Letters on Chemistry”)

In one of military units In the tsarist army, an emergency occurred - all the officers of the unit fell ill. At the same time, the soldiers, on the contrary, felt excellent. In order to figure out what was going on, a special commission was created. And after a long and thorough investigation, one peculiarity became clear - bread for officers was baked from premium flour, and for soldiers - from wholemeal flour. coarse, with bran.

So what's the deal? Bran has always been perceived as waste from flour milling... It would seem that bread is made from a higher quality product, purified of everything extra flour and must be of the highest quality, because for a long time all the efforts of master bread bakers boiled down to making bread “even more fluffy and whiter.” But no - studies that have been carried out in this area have shown that “tasty and beautiful” does not always mean “healthy”. Therefore, we will try to figure out what bran is and why refined products are useless and sometimes harmful.

But first, we'll delve a little deeper into biology, just to have an idea of ​​what bran is. All we know what a grain of wheat looks like. It consists of three parts, three main elements: germ - small vitamin bomb, capable of giving impetus to the development of a new life; the kernel, which contains sugars and starch - the nutrients of the future plant; the outer shell, the “skin” of the grain, protecting it from shock, temperature fluctuations, moisture and other external troubles.

The wheat germ is the first to give life to the plant, for this it contains enormous biological energy, powerful force, causing grain to germinate in one day. Therefore it contains essential vitamins groups B and E and microelements. The rough shell of the grain, its walls, also contains valuable substances such as cellulose, lignin (insoluble fiber), pectin (soluble fiber). But the only part of the grain that goes into the production of white flour is the endosperm (kernel of the grain) - a supply of protein, sugar and starch, so during the grinding process the grain loses a significant part of its nutrients. The finer the grinding and “steeper” grain processing, the less vitamins remain in the flour... Scientists even scrupulously calculated how many nutrients and vitamins a wheat grain loses as a result of fine grinding: vitamin B1 - 86%, vitamin B2 - 70%, vitamin B3 - 80%, vitamin B6 - 60%, folic acid- 70%, iron - 84%, calcium - 50%, phosphorus - 78%, copper - 75%, magnesium - 72%, manganese - 71%, zinc - 71%, chromium - 87%, fiber - 68%.. Depressing numbers. Now It becomes clear why the officers of the military unit, which were discussed above, fell ill, because tasty and expensive bread, cleansed of all impurities, and at the same time of all useful substances, came to their table.

So does this mean that “useless” bran is useful? Scientists have long found out that the grain shell contains great amount vitamin B6 (“calm vitamin” - getting it in sufficient quantity, a person becomes calm and balanced, completely transformed), there is vitamin B12, gluic acid (a vitamin-like substance on which the proper functioning of the nervous system depends, especially when it is overloaded), riboflavin ( organic matter, also necessary for the central nervous system), thiamine (vitamin B1, the most main vitamin, which is contained in bran). In addition, bran contains vitamin E (which ensures the function of reproduction of offspring) and vitamin C (well-known ascorbic acid, the benefits of which it is even indecent to remind), however, there is not very much of it. Bran bread contains large quantity vitamins than regular black bread. Vitamin B1 is contained in it in its best form - “thiamine”, it also contains vitamin D, vitamin PP ( a nicotinic acid, extremely necessary for the nervous system, proper operation liver and blood vessels), lipomic acid or lopomin (in other words, vitamin H, which serves as an energy “corrector”, as well as the most important factor for the functioning of the liver and heart). And most importantly, all the vitamins contained in whole grains differ from pharmaceutical ones in that it is impossible to “overeat” them or overdose, since the body itself will remove the excess.

It turns out that when we throw away or give “unnecessary” bran to feed livestock, we throw away along with them natural vitamins and microelements. Somehow it turns out wrong...

Many studies support the use of bran bread. For example, it has been noted that eating bran bread suppresses appetite, causing a feeling of fullness, has a beneficial effect on the intestinal microflora, and normalizes the digestion process. The bran contained in bread absorbs harmful substances and toxins, contributing to them natural breeding from the body. Bran bread improves immunity and also increases the iron content in our body - only 15 grams. bran cover daily requirement in this essential element for hematopoiesis. Bread made from wholemeal flour containing bran is recommended for people suffering from diseases of the gastrointestinal tract and of cardio-vascular system. Bran bread must be present in the diet of people suffering from overweight and obesity, as well as dietary nutrition when limiting carbohydrate intake. Bran bread has cleansing properties, so it should be consumed by people suffering from kidney disease, liver disease and acute rheumatism.

But, perhaps, the main advantage of bran is high content dietary fiber that regulates intestinal function, improves colon microflora, lowers blood sugar levels and helps eliminate excess “bad” cholesterol. Dietary fiber lowers cholesterol by binding intestinal bile acids, which have atherogenic activity, so bran bread is simply necessary for the prevention of atherosclerosis. Bran bread is also useful for diabetes mellitus- it slows down the breakdown of starch and helps lower the glycemic index of other foods. And recent studies have revealed a new property of bran - they effectively regulate metabolism. Fiber does not know how to “burn” fat, but it affects the very cause of excess weight - a violation of metabolic processes in the body. Bread baked from wholemeal wholemeal flour is useful for cancer patients, especially those who have a tumor in the chest or fibrocystic mastopathy. Bran is zinc, and this element is necessary for mental workers.

The healthiest and best bread is considered to be the one baked from flour mixed from sprouted grains (malt), the so-called malt bread - in sprouted grains of wheat the content of vitamin E increases hundreds of times, the amount of B vitamins increases 6 times, the concentration of essential vitamins increases microelements for our body.

What’s interesting is that refined “white” foods (white bread, premium pasta, sugar) not only do not contain vitamins, but also use up their already small reserves - all in order to absorb “white poison” and “sweet poison”... White bread from premium flour, confectionery, baking and sugar increase the body’s need for B vitamins, resulting in the development of hypovitaminosis (which, of course, is not immediately noticeable). Our kids eat too many refined foods, getting used to swallowing food without chewing, washing it down with water or other drinks - as a result, 90% of children in the 5-6th year of life have caries.

In many countries, specialized varieties of bread are now produced, introducing up to 25% bran into premium flour. There are over 20 “healthy” varieties of bread in the world. In Russia, producers are not so generous - as a rule, 2-3 varieties of grain bread or bread from wholemeal flour are produced, the rest of the assortment consists of wheat bread from premium or first-grade flour, poor in content of nutrients and fiber.

For those who consider the passion for bran to be a fashionable modern trend, small excursion into history. The exact date No one can name the appearance of bread in the human diet, but most scientists believe that people got their first bread over 15,000 years ago, by accident. In search of food, ancient people turned their attention to cereal grains. At first they were simply collected and eaten, then they began to grow them, gradually learning to grind the grain, prepare porridges, stews and grain mash from it, and then flatbreads and bread. According to archaeologists, baked bread in the form of a flatbread was created when part of the cereal mash accidentally spilled onto the hot stones of the hearth and baked. Enough for a long time it was flatbread that was the only type of bread, until a person discovered that mash left for some time begins to ferment, and the flatbread from it turns out softer and more fluffy. Thousands and thousands of years have passed since then, and baking bread today is a real art. But for a long time, bran bread was considered low-grade, unattractive, and everything appeared on store shelves more varieties"beautiful" and "correct" bread...

Modern manufacturers, fortunately, are producing an increasing number of varieties of bran bread - these are grain, malt, with raisins or special “sports”, enriched useful substances. Unfortunately, sometimes on store shelves you can find varieties of gray bread that are passed off as bran, but very often such bread does not contain bran, but is simply a product Low quality. It is easy to distinguish real bran bread from a fake: in the context, it has grey colour, bran is visible in the form of small yellowish and light brown inclusions both on the cut and on the surface. Real bran bread tastes good and has an aroma that bread made from higher grades of flour does not have.

People rushed to give bran the status of waste, and this is wrong. So let's change our attitude to this product and be healthy!

Larisa Shuftaykina