Free Medical Articles

Instructions
Bran, in the form of unprocessed wheat bran, came to public prominence in the early 1970s, when British doctors believed the UK diet was severely lacking in food fibre. Since then, there has been a great deal of research into the nutritional attributes of the bran (outer layers) of many grains. Oat' bran, rice bran, barley bran and maize (corn) bran can all be used as sources of fibre. Most brans can be sprinkled over cereal, fruit or yoghurt, for a quick high fibre breakfast. They are also processed into packet breakfast cereals or incorporated into breads, pasta, biscuits, cakes, and even sausages, meat dishes and drinks. Try our healthy bran recipes and see how easy it is to put more fibre into your food.