Wheat Bran Flour ORG 500gr

Wheat bran is a type of cereal, known to the ancient Greeks, who cultivated it systematically, mainly for making bread. (Pythagoras recommended it to his students as an ideal food). There are references in the Bible to the use of wheat bran in unleavened bread. Wheat bran is a good source of plant protein, rich in B-complex vitamins, especially niacin, folic acid, and B6.

It contains iron, calcium, potassium, magnesium, copper, and zinc. It is gluten-free, so it can replace wheat in the diet of individuals suffering from celiac disease or other wheat allergies. Magnesium protects the heart, reduces the risk of heart attack, lowers high blood pressure, and reduces the frequency of migraines. The plant fibers in wheat bran help reduce the likelihood of gallstone formation, reduce the secretion of bile salts, which in excess lead to stone formation. It also delays sugar absorption in the intestine, gradually increasing blood sugar levels rather than suddenly. Wheat bran is an ideal food for individuals with type 2 diabetes.

Lignans, abundant in wheat bran, are converted by beneficial gut bacteria into substances that are also protective for the heart and simultaneously reduce the likelihood of various hormone-dependent cancers, especially breast cancer. Wheat bran has a high content of phosphorus, an inorganic element that performs a multitude of functions in the body. Wheat bran increases serotonin levels in the body, calming the body and improving mood. Wheat bran is one of the favorite foods of vegetarians because its plant fibers create a feeling of fullness in the stomach while providing the body with high-quality protein. Due to its magnesium content, wheat bran is suitable for athletes who train intensively, such as cyclists, long-distance runners who often experience leg cramps.

Wheat Bran Flour has special nutritional value and can be identified with wheat and rice. Its key feature is its particularly strong taste, therefore for making gluten-free bread, it is mixed with other gluten-free flours. It is difficult to ferment, so it can be mixed with whole wheat flour or spelt flour if you want it to rise.