Which people eat wheat bran badly and which foods contain wheat gluten

For wheat bran such coarse grains, we are all no strangers, modern people's diet is relatively fine, at this time we choose to eat some wheat bran such coarse grains, which can help us health care, for gastrointestinal health is very good, so what should be avoided in wheat bran such foods, let's take a look.

Contraindicated

Adolescents in the growth and development period: due to the special needs of growth and development for nutrients and energy and the physiological requirements for hormone levels, coarse grains not only hinder the absorption of cholesterol and its conversion into hormones, but also hinder the absorption and utilization of nutrients.

Elderly and children: Because the digestive function of the elderly is reduced, and the digestive function of children is not yet perfect, digesting a large amount of dietary fiber is a great burden on the gastrointestinal tract. And the absorption and utilization rate of nutrients is relatively low, which is not conducive to the growth and development of children, so for the elderly and children, wheat bran is not suitable for eating, and you should eat some light food, mainly vegetables, fruits and porridge food, which can help the elderly play a good role in health care.

Suitable for

People: Add wheat bran to food as part of your plan. What is wheat bran?

Wheat bran is the seed coat of wheat after grinding flour. It is rich in fiber, which restricts the absorption of some sugars and fats in the gastrointestinal tract, resulting in increased fat consumption in the body. In addition, it is also absorbent, absorbing water and harmful substances in the feces in the large intestine, improving colon function and helping to clear stool.

Constipation patients: Wheat bran is rich in dietary fiber, which is an essential nutrient for the human body. Proper consumption can increase the fiber content in food, improve constipation, and promote the excretion of fat and nitrogen, so for us, it can promote gastrointestinal function, and it is possible to help detoxify and reduce fat by eating wheat bran.

People with high cholesterol: due to the intake of high-fiber components, it can reduce the excretion of steroids in the feces, and the main metabolic process of cholesterol in the human body is through the excretion of feces, so it can reduce serum cholesterol, which is very good for our vascular health, and the effect of lowering cholesterol is also excellent, and it is a high-quality coarse grain that modern people are very suitable for eating.

The above introduction is the taboo group of wheat bran, you can find that we need to pay attention to more places when eating wheat bran, especially careful is the contraindication of wheat bran, the nutritional value of wheat bran is relatively small compared to fine grains, and it is difficult to absorb, so the unsuitable people should eat less.

Protein in wheat bran. It is mainly an alcohol-soluble protein and glutenin (gluten) and is an incomplete protein. If the wheat is moldy during storage, the racemic decarboxylation reaction formed by mildew fermentation makes the protein in the wheat bran inactive and forms indoleacetic acid.

It is difficult to remove it by conventional chemical processing methods. This acid is a growth hormone that is used as a growth promoter in the aquaculture industry and as a ripening agent in the planting industry. If the body ingests this substance, it can induce the proliferation of restless cells, such as free radical molecules, fat molecules, cancer cell molecules.

Fat in wheat bran. It is a neutral fat that is extremely perishable. Due to the interaction of phytic acid, protein and other substances, it is easy to be oxidized under storage, moisture, light, and heat, resulting in an unpleasant odor and decay, forming trans fatty acids.

It is extremely harmful to the human body and will have adverse effects on cardiovascular and young child development. After eating, the pectin and lignin and hemicellulose in the wheat bran interact with each other to form flocculation, which quickly occurs and is easy to cause coronary atherosclerosis.

Gluten is mainly found in wheat, rye, barley and their hybrids. Gluten is commonly found in a variety of foods produced and processed from these cereals, such as bread, cakes, biscuits and beer.

Gluten is a mixture of a series of proteins consisting of about 50% soly-gluten and about 50% gluten, with lycogluin being the main culprit causing allergies in humans. Gluten is known as gluten in wheat, rye extract in rye, and barley gluten in barley.

Wheat bran action 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. It can help prevent colon and rectal cancer;

4. It can reduce the content of estrogen in the blood and prevent breast cancer;

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

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

Which foods contain wheat gluten Wheat bran: 31% Grains: 4-10%, from most to less: wheat grains, barley, corn, buckwheat flour, barley flour, sorghum rice, black rice.

Cereal: 8-9%; Oatmeal: 5-6% potatoes, sweet potatoes and other potatoes have a fiber content of about 3%.

Legumes: 6-15%, from most to least soybeans, green beans, broad beans, kidney beans, peas, black beans, red beans, mung beans Whether cereals, potatoes or legumes, in general, the more finely processed, the less cellulose content. Vegetables:

The content of bamboo shoots is the highest, with the cellulose content of dried bamboo shoots reaching 30-40%, and chili peppers exceeding 40%. The rest contain more fiber: bracken, cauliflower, spinach, pumpkin, cabbage, and rape.

Fungi (dry): the cellulose content is the highest, of which the cellulose content of pine mushrooms is close to 50%, and more than 30% are arranged from more to less: hair cabbage, shiitake mushrooms, white fungus, and fungus.

In addition, nori also has a higher fiber content, reaching 20% nuts: 3-14%. More than 10% have:

black sesame, pine nuts, almonds; Less than 10% are white sesame, walnuts, hazelnuts, walnuts, sunflower seeds, watermelon seeds, peanut kernels Fruits: the most abundant is dried red fruits, with a cellulose content of nearly 50%, followed by dried mulberries, cherries, sour dates, black dates, large dates, small dates, pomegranates, apples, and pears. All kinds of meat, eggs, dairy products.

Wheat bran is the seed coat of wheat that is sifted after flour has been milled.

Indications: Treatment of sweating, night sweats, discharge, diabetes.

Stomatitis, heat sores, bruises, rheumatism, athlete's foot.

Wheat bran supplement information: except dietary fiber.

In addition to the special effects on many diseases in internal medicine, it has the following effects from the perspective of surgical treatment. It can cure the plague.

Hot sores, soup sores, ulcers, bruises, bruises, etc., can be fried with vinegar and wheat bran and pasted on the affected area. After stir-frying with vinegar and wheat bran, it can be used to soothe rheumatism and cold and damp athlete's foot of the hands and feet, and the effect is very good.

Wheat bran is suitable for the general population.

Wheat bran dietary therapeutic effect: improve constipation and prevent colon cancer.

Rectal cancer and breast cancer.

Lowers serum cholesterol and atherosclerosis.

The effect of slowing down the formation.

Let's first explain wheat gluten, gluten is a group of proteins in cereals, including wheat, rye, barley, oats and other grain agricultural products, gluten is used to make the dough have a strong structure, without gluten, flour will not be able to ferment. Since gluten is a very common protein, it is easy for most people to be absorbed and digested by the intestines, but there is always a deficiency in everything, and some people are allergic to gluten, which cannot be digested and absorbed, and in severe cases, it will lead to various allergic symptoms.

There are three cases of gluten allergy: contact allergy, inhalation allergy, and food allergy, the principle is: after the allergen substance enters the human body, it causes mast cells in ** to degranulate and release histamine.

and other active substances, resulting in telangiectasia and enhanced permeability, which manifests itself as itching, edema, celiac disease and other symptoms.

Gluten, on the other hand, is a mixture of proteins, divided into gluten, which is the main cause of celiac disease, and gluten, which is usually found in the immune body of this condition. This disease runs in families, so people who are allergic to wheat and other grains will unconsciously stay away from wheat or wheat products.

The bran is the seed coat left after the wheat has been ground into the flour, and we call it wheat bran. Wheat bran is a sweet and cool taste, this medicine into the Yang Ming Sutra, can be **sweating, can also **night sweats, can also **diarrhea, has the effect of antidiarrheal dysentery. Wheat bran has a certain effect on diabetes, and wheat bran has a good effect on inflammation of the oral cavity and sores caused by fever.

In addition, it has the best effect on injuries after fractures and pain and unfavorable movement of joints and muscles caused by rheumatism. Bran has the best effect on edema, especially the swelling of the limbs. Wheat bran can be taken internally in powder, or it can be fried and wrapped with hot things to apply to the wound, which can have the best effect.

Wheat bran can relieve constipation, can also reduce cholesterol, can prevent colon and rectal cancer, can also reduce the content of estrogen in the blood, can prevent breast cancer Wheat contains a small amount of oxide, which will affect liver function, and patients with chronic liver disease are prohibited from eating, and people who are allergic to wheat cannot eat.

Patients with chronic liver disease and wheat allergy should not consume wheat. Wheat contains a lot of vitamin B, as well as amino acids, which have a good effect on improving sleep and neurasthenia. Wheat contains a lot of fiber, which can promote gastrointestinal peristalsis, improve gastrointestinal function, and have the effect of strengthening the spleen and stomach.

Wheat bran relieves constipation, lowers cholesterol, prevents colon and rectal cancer, lowers the amount of estrogen in the fluid, and prevents breast cancer. A small amount of oxide in wheat, which affects the liver. Slow liver is prohibited, and wheat allergies are not eaten.

The taste of wheat bran is relatively coarse, so many people do not like to eat such thingsThe nutrients in the wheat bran are very rich, it can play a role in clearing the stool, and it can also allow the user to achieve the needs of ** and beauty after use, if you want to eat wheat bran, you can find a way to process it and eat it later, which can improve the taste of the bridge locust can also ensure nutrition.

Wheat bran is a type of coarse grain, and eating coarse grains in moderation can prevent diseases. However, wheat bran is not available to everyone. Let's take a look at who is not suitable for wheat bran. Min Naiyou.

1. People with poor gastrointestinal function.

People with weak gastrointestinal function eat too much dietary fiber and have a great burden on the gastrointestinal tract.

2. People who are deficient in calcium, iron and other elements.

Because whole grains contain phytic acid and dietary fiber, they will combine to form a precipitate that hinders the body's absorption of minerals.

3. People suffering from digestive diseases.

If you have cirrhosis, esophageal varices or gastric ulcers, eating large amounts of whole grains can cause vein rupture and bleeding ulcers.

4. People with low immunity.

If the daily intake of fiber exceeds 50 grams for a long time, it will hinder people's protein supplementation, reduce fat utilization, cause damage to bones, heart, blood and other organ functions, and reduce the body's immunity.

5. Adolescents in the growth and development period.

Due to the special nutrient and energy requirements for growth and development, as well as the physiological requirements for hormone levels, whole grains not only hinder the absorption and conversion of cholesterol into hormones, but also hinder the absorption and utilization of nutrients.

6. Elderly people and children.

Because the digestive function of the elderly is reduced, and the digestive function of children is not yet perfect, digesting a large amount of dietary fiber is a great burden on the gastrointestinal tract. Moreover, the absorption and utilization rate of nutrients is relatively low, which is not conducive to the growth and development of children.

7. Eat more coarse grains and drink more water.

In the hot summer, sweating, drinking plenty of water is a must. However, there is also a situation in which you should also think about drinking more water - when you eat too many whole grains.

This is because most of the coarse grains are not only rich in essential amino acids and proteins, but also contain calcium, phosphorus and other minerals and vitamins, compared with refined rice, white flour, coarse grains have a lower carbohydrate content than fine grains, high dietary fiber content, and are more likely to produce a sense of satiety after eating, which can reduce caloric intake and achieve the best effect.

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.