Flaxseed contains proteins, fats, gluten and fiber. Flax seeds are rich in fiber, which consists of the shells of plant cells and starch. Fiber is practically not digested in the gastrointestinal tract, but at the same time it helps to normalize the evacuation function of the intestine, thus helping to fight against fatty deposits and diseases of the gastrointestinal tract. Flaxseed is also popularly appreciated for its taste and nutritional properties. In the crushed form, flax seeds were added to flour, cereals, and soups. Flax seeds - a strong sorbent, not inferior to activated carbon. A decoction of flax seed increases the secretion in the B cells of the pancreas, increases the formation of insulin, and helps to lower blood sugar (with glycemia). Flax seeds are a source of plant fiber and plant protein.
Flax bran is added to kefir, milk, juices in vegetable and meat dishes, in pastries. It is also used as an independent product, stirring in hot water, adding salt, sugar to taste. You can add jam or honey.
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