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Wheat bran

Today, nutritionists recommend us bran as the most valuable product of healthy nutrition, which helps to prolong youth, to avoid many chronic diseases. In the manufacture of the wheat flour, all valuable goes to the bran, specifically: the flower hull of the grain, the grain corcle and the aleurone layer of the wheat endosperm. In all these parts there are about 90% of valuable substances. Wheat bran contains proteins, fats, B vitamins (5 types), vitamin A, beta-carotene, vitamin E, healthy fiber, and a number of minerals: iron, copper, zinc, sodium, magnesium, manganese, iodine, cobalt.
B vitamins, participate in carbohydrate, protein, fat, energy and water-salt metabolism, and even in the hematopoietic process; regulate the functions of the nervous, muscular and cardiovascular system. Other healthy components of bran strengthen immune system, contribute to angenesis (regeneration of tissues), maintain the beauty of hair, skin and nails, improve sense of sight.
You should eat bran with great care in case of aggravation of cholecystitis, pancreatitis, hepatitis and stomach ulcer, as well as duodenal aggravation, chronic gastritis, duodenal ulcer.

Rye bran

Healthy characteristics of rye bran and other similar products are beyond question. The inclusion of rye bran in the diet has a beneficial effect on the general state of the body. They are prescribed for the prevention and treatment of such diseases as atherosclerosis, gastritis, dysbacteriosis and other problems of the liver, pancreas, bladder and intestine. One more valuable feature of rye bran is the presence of polyunsaturated fatty acids in their composition, such as omega-3 and omega-6, which are powerful natural antioxidants.
However, you shouldn’t consider rye bran as a panacea from various diseases. As noted by doctors and nutritionists, this product, despite great number of healthy substances, is not a medicinal product. But more than this, its wrong consumption can bring serious harm to the body instead of benefit.