If you are looking for a nutrient-rich food that alleviates digestive woes, wheat bran probably is what you want. A quarter cup of bran is loaded with fiber, iron, and potassium; is low in sodium; and is a fine source of B vitamins. It even has a nice amount of protein. You can find tastier sources of these nutrients. But bran is in the spotlight for some properties that no other food has yet to match. It has the amazing ability to treat digestive disorders. One of the most impressive successes has been in the treatment of diverticular disease, a digestive disorder that commonly occurs as we age. In past studies, 90 percent of patients with digestive disorders experienced marked relief of their symptoms when consuming as little as two teaspoons of wheat bran three times a day. Bran also has a remarkable success rate for alleviating constipation and works wonders for some patients with irritable bowel syndrome. Fiber can be found in other foods such as certain fruits and vegetables and can also help improve these digestive disorders. However, there are indications that unprocessed bran works the best due to its coarseness; bran better absorbs water in the digestive tract, a process that is believed to account for its beneficial effects. Wheat bran resembles sawdust, but if you look closely enough you’ll notice that the little flakes come in small, medium, and large sizes. All three are interchangeable in recipes. Wheat bran is usually sold in plastic bags or in bulk; smell it for freshness before you buy. It should smell nutty with no mustiness. You can store wheat bran in a tightly covered container in the refrigerator for up to a year. When using wheat bran for a substitute of flour in baking, it is important to note that you will need to add more liquid to the recipe as bran absorbs more than flour. |
  |
