Are there any side effects of eating bran, does bran contain gluten

The bran is rich in nutrients and has great benefits for the human body, but it has a poor taste and is not used to eating.

Bran is rich in protein, minerals, vitamins, carbohydrates, and especially a lot of dietary fiber. Dietary fiber has a strong water-holding capacity, oil-holding capacity, and the effect of increasing and inducing microorganisms, and can combine toxic substances such as cholesterol and heavy metals in the digestive tract to eliminate them as soon as possible, and can also reduce the production of carcinogens and promote intestinal peristalsis, which is conducive to fecal discharge.

But the taste is poor, and I am not used to eating. However, after steaming, adding vinegar, adding an appropriate amount of sugar, drying and other processing, the taste is refreshing and delicious, and the bran bread and bran cake are processed in this way to make economical and convenient high-fiber foods.

Diabetic patients should often consume bran foods rich in dietary fiber, as it can affect blood sugar levels and reduce diabetic patients' dependence on insulin and drugs; High-fiber foods can also delay gastric emptying time, increase satiety, reduce food and calorie intake, and have the effect of controlling obesity.

Aliases] bran ("Materia Medica").

Medicinal parts] is the seed coat sieved after wheat flour is milled, and the plant form is detailed"Wheat"Strip.

Indications] treatment of sweating, night sweats, discharge, diabetes, stomatitis, heat sores, bruises, rheumatism, beriberi.

Materia Medica:"Make cakes with noodles, stop discharge, adjust the heat to remove heat, and keep people healthy. Mix with vinegar and steam, put it in a bag, iron the waist and foot wounds, relieve pain and disperse blood. "

Rihuazi Materia Medica:"Treat fever sores, soup fire sores, flutter wounds, blood stasis, vinegar fried stickers. "

Compendium:"Vinegar steaming and ironing of hands and feet rheumatism and paralysis, cold and damp athlete's foot, easy to sweat. Stop sweating at the end. "

Usage and Dosage].

Internal: into powder. External use: vinegar stir-fried, ironed or ground to the end.

Prescription] treatment of postpartum sweating: wheat bran, oysters in equal parts. For the end, use pork juice to adjust two coins. Two times a day. ("The Hu Woman's Fang").

Treatment of gas pain: Mix the bran with vinegar, stir-fry, and iron it in a bag. ("Born and Born").

Treatment of urine and blood in urine: Stir-fry the bran until fragrant, and dip it with fatty pork. ("Ji Xuan Fang").

Treatment of children's eyebrow sores: wheat bran fried black, grinded, and wine compressed. Compendium:

Clinical application] **Stomatitis.

Burn ashes with wheat bran 2 parts, borneol 1 part, mix and grind finely on the affected area, 2 3 times a day. **More than 1oo cases, the effective rate is about 95%, and it is generally cured in 3 to 5 days.

**Diabetes.

Take 6 10 wheat bran, 4 10 flour, add an appropriate amount of cooking oil, eggs, vegetables and steam to replace the diet, and gradually reduce the wheat bran content with the improvement of the condition. No other medications or nutrients are given during the entire course of treatment. According to the observation of 13 moderate and severe patients, 3 cases of blood glucose dropped to below 140 mg%, 7 cases fell to below 180 mg%, and 10 cases of urine glucose changed from +++ or +++ to negative after **, the shortest time required was 4 days, the longest was 98 days, and generally turned negative within 1 month; The general condition has improved significantly, weight gain, and neuritis caused by diabetes has disappeared.

Gluten is not bran.

Flour contains two substances: glutenin and glutenin, which stick together under the action of water to form an elastic substance, which is called gluten. Gluten allows bread to rise and swell.

What exactly is in gluten? Cake flour contains less protein, and low-gluten flour has more protein. Cake flour processing requires less bleaching of proteins.

Breadbreaded flour is bread flour that has not been bleached. Two kinds of flour, one yellow and one white, put the two dough in water after they are ready, and wash and knead them constantly.

The bran is the outer shell of the wheat after grinding flour and sieving the outer shell of the wheat, which is the skin of the wheat. After the wheat is processed by the flour mill, it becomes two parts, flour and bran, which is the outer skin of wheat, and most of them are used as feed and can be used to feed pigs. It can also be mixed with high-gluten white flour to make high-fiber bran bread.

Plant characteristics. Annual or biennial herb, 60 100 cm high. The stalks are erect and usually have 6 9 knots.

leaf sheaths smooth, often shorter than internodes; leafy tongue membranous, short; The leaves are flattened, oblong-lanceolate, 15 40 cm long, 8 14 mm wide, apex acuminate, base square-rounded.

Spikes erect, 3 10 cm long; Spikelets flattened on both sides, about 12 mm long, arranged parallel or nearly parallel on the cob, each spikelet bears 3 9 flowers, only the lower flowers are firm. spikelet internodes about 1 mm; The fibrillus is short, leathery, the first fiplum is wider than the second fig, both have sharp ridges on the back, sometimes extending into miscanthus, with 6 9 longitudinal veins, the outer barren membranous, slightly delobed into 3 dentates, ** teeth often extend into miscanthus, 5 9 veins on the back, the inner and outer barneys are equal in length or slightly shorter, the ridge has scaly narrow wings, and the flange is finely hairy; Stamens 3, anthers millimeters long, T-shaped, filaments slender, ovary ovate. The fruit is round or nearly ovate, about 6 mm long, light brown.

Flowering period 4-May. Fruiting period 5-6 months.

It has the following functions and effects:

Wheat bran is the seed coat of wheat sieved when flour is milled, it is light brown to reddish-brown, has a characteristic sweet taste, and the shape is crumbs of varying thickness. Wheat bran is rich in carbohydrates, proteins, amylases, vitamins and minerals, etc., which have the effects of laxative, cholesterol lowering, and hypoglycemia.

1. Laxative: Wheat bran is rich in dietary fiber, which is an essential nutrient element for the human body, which can promote intestinal peristalsis and improve constipation.

2. Reduce cholesterol: Wheat bran has a large number of high-fiber components, which can reduce the absorption of fat in the digestion process, accelerate the excretion of cholesterol in the body, reduce blood cholesterol and triacylglycerol, and play a role in preventing hypertension and cardiovascular and cerebrovascular diseases.

3. Hypoglycemia: Wheat bran dietary fiber has a good hypoglycemic effect, in which the dietary fiber can increase the viscosity of intestinal fluid, hinder the diffusion of glucose, thereby slowing down the absorption of glucose, reducing blood sugar content, and can inhibit the rise of blood sugar after meals.

Bran: It is the outermost skin of wheat, which is mostly used as feed, but can also be mixed with high-gluten white flour to make high-fiber bran bread.

Bran, the outermost layer of wheat.

Bran generally refers to wheat bran, and wheat bran is a plant of the genus Triticum aestivum LThe seed coat of wheat is sieved after flour is milled. It is cultivated all over the country.

It has the effect of removing heat, quenching thirst, sweating and reducing swelling. It is often used for sweating, night sweats, discharge, athlete's foot.

Wheat role value.

1. Wheat husk is rich in dietary fiber, which is an essential nutrient element for the human body, which can improve the fiber content in food, improve constipation, and promote the excretion of fat and nitrogen, which is of great significance for the prevention and treatment of common clinical fiber deficiency diseases.

2. Due to the intake of high-fiber components, the excretion of steroids in feces can be reduced, and the main metabolic process of cholesterol in the human body is through the excretion of feces, so it can reduce serum cholesterol and slow down the formation of atherosclerosis.

3. The B vitamins contained in oatmeal play many functions in the body, and they are also indispensable nutrients in the normal metabolism of food.

4. Wheat bran can be used as feed for mealworms, with high nutritional value.

The above content reference: Encyclopedia - Wheat Bran.

The above content reference: Encyclopedia - Wheat Bran.

The bran is the outer shell of the wheat after grinding the flour, which is the outer shell of the wheat, which is the skin of the wheat. After the wheat is processed by the flour mill, it becomes two parts: flour and bran, which is the outer skin of wheat.

Wheat bran can be rubbed outside.

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Wheat bran is the remaining seed coat of wheat after grinding into powder and sifting. Wheat bran is sweet in Chinese medicine, cool in nature, enters the large intestine meridian, and long-term moderate consumption has the effect of relieving the symptoms of diseases such as sweating and heat sores. And wheat bran contains more dietary fiber, protein, various vitamins, minerals, unsaturated fatty acids, etc., eating in moderation can help supplement the body's nutrition, but also promote gastrointestinal peristalsis and the body's digestion and metabolism.

However, if excessive consumption of wheat bran for a long time may cause some *** to the body.

1. Gastrointestinal discomfort: wheat bran is cool and contains more dietary fiber, such as long-term excessive consumption of wheat bran may cause gastrointestinal discomfort symptoms, such as diarrhea, abdominal pain, stomach cramps, etc. Patients with weak spleen and stomach, gastric ulcer or gastroenteritis should avoid long-term consumption of wheat bran to avoid aggravating the disease;

2. Malnutrition: Some people may eat wheat bran as a staple food or meal replacement for a long time due to ** and other reasons. If the intake of other foods is less, it may also cause the body's nutrient intake to be too simple, which can cause malnutrition in severe cases.

You can choose other nutritious foods to eat together with wheat bran, such as fresh vegetables and fruits, to improve the nutrients taken in by the body.

Bran is the outermost skin of wheat and is a by-product of the threshing or milling of wheat grains. So what do you know about the nutrients of bran? The following is the nutritional value and function of the bran I have carefully prepared for you, I hope it will help you!

Bran is the outermost skin of wheat and is a by-product of the threshing or milling of wheat grains. Edible bran fiber has a variety of therapeutic and health effects, such as moisturizing the lungs, moisturizing, preventing cancer and anti-cancer, etc., modern science has proved that bran has an important significance in food nutrition and health medicine.

Calories (kcal).

Carbohydrates (grams) >

Fat (grams) >

Protein (g) >

Cellulose (g) >

Put the bran in a dry jar, seal the mouth of the jar with plastic film, add a lid, and place it in a ventilated, dry place.

Put some bran in the palm of your hand, gently weigh it, if there is a fine white powder popping out, it means mixed with talcum powder or calcium powder;

Insert it into the bran by hand, then pull it out, shake it gently, it is easy to shake off the residual flour, and it is not easy to shake off to prove that there is talcum powder and calcium powder;

Grab a handful of bran, clench it firmly, open your hand, if it is a clump, it is pure bran, if there is a swollen, rough feeling, it may be peanut bran, rice husks, etc.

Anti-cancer, anti-cancer, **, lowering cholesterol.

1.Anti-cancer and anti-cancer.

Bran is rich in dietary fiber, which can reduce the amount of estrogen in the blood and has the effect of preventing colon cancer and rectal cancer;

2.Lowers cholesterol.

Bran contains high fiber components, which can effectively prevent high blood pressure, heart disease, slow down arteriosclerosis, and excrete cholesterol in the body through metabolism, thereby lowering cholesterol;

3.**。Bran can reduce the amount of cholesterol in the body, absorb body fat, and at the same time, eating bran can increase the body's satiety, thereby reducing the intake of other foods.

Cooking tips for bran:

The bran can be added to porridge or made into various snacks;

Although the amount of bran contains a lot of dietary fiber, the more you add, the worse the taste, so it is recommended not to exceed 10%;

The bran can improve the absorption of nutrients through secondary processing, such as making high-fiber bran bread, fiber biscuits, fiber cookies, etc.;

Mixing an appropriate amount of bran into the staple food can improve the taste and taste of the bran, which is suitable for people during the ** period.

Bran is the outermost skin of wheat and is a by-product of the threshing or milling of wheat grains. Edible bran fiber has a variety of therapeutic and health effects, such as moisturizing the lungs, moisturizing, preventing cancer and anti-cancer, etc., modern science has proved that bran has an important significance in food nutrition and health medicine.

It is the outermost skin of wheat, and after wheat is processed by a flour mill, it becomes two parts: flour and bran, and the bran is the outer skin of wheat, which is mostly used as feed, such as feeding pigs. But it can also be mixed with high-gluten white flour to make high-fiber bran bread.

Many ** people may choose this kind of bran bread, which can effectively improve constipation and lubricate the intestines. Because wheat bran contains a lot of dietary fiber, dietary fiber has a great effect on lubricating the intestines, and can also reduce cholesterol in the human body, because the intake of high fiber components helps to excrete cholesterol.

Bran is the seed coat sieved after wheat flour has been milled.

Wheat is cultivated all over the country. It has the effect of removing heat, quenching thirst, sweating and reducing swelling. It is often used for sweating, night sweats, discharge, diabetes, stomatitis, heat sores, bruises, rheumatism, and athlete's foot.

It is rich in nutrients, strengthens the spleen and stomach, and cleanses the intestines.

No. The bran is the outermost layer of the skin of wheat, and the wheat is processed by the flour mill to become two parts: flour and bran, the bran is the outer skin of wheat, most of which are used as feed, but can also be mixed with high-gluten white flour to make high-fiber bran bread.

Yes, it is whole wheat bread with some bran. Whole wheat flour is a product made from whole grain wheat that has been milled and sieved to retain the same proportion of endosperm, bran and germ as the original whole wheat. Whole wheat flour is nutritious and a nutritious food that is naturally healthy.

Compared with white flour, whole wheat flour retains more minerals and dietary fiber, which can make food swell, increase the volume of feces, promote gastrointestinal peristalsis, and promote bowel movements. In addition, it is mixed with other foods ingested together to form a gelatinous form, slowing down the absorption of carbohydrates and enhancing satiety. **People's diet is biased towards low-carb, high-protein structure, eating whole wheat bread is indeed beneficial**.

Bread that really contains whole wheat flour not only has bran on the surface, but also on the cross-section after being cut into pieces, and the more bran, the richer the fiber content. 100% whole wheat bread is not practical, the taste is rough, and it will be "spicy" when swallowed. And 30% is more like the white toast that is usually eaten, and it is not recommended for ** people to eat.

If you want a better effect and taste, the proportion of whole wheat flour is more than 50%.