Ingredients: psyllium husks flour
Psyllium is a plant originating from West Asia which has been used in the folk remedies of India and China for thousands of years.
Psyllium husks are mainly known for their laxative effect that facilitates digestion, which is due to highly water soluble fibers. Its less-known property, which stems from the same reason (its fiber content) is that it can play a role in reducing cholesterol and blood sugar levels, regulating body weight and improving the general sense of well-being.
It retains its fiber content despite its flour format, therefore psyllium husk flour has the same positive effect on digestion.
Not only can it improve your digestion, it can also be put to good use in the kitchen as its water-retention features makes it a good thickening and treatment agent.
Psyllium husks help prevent constipation. The water-soluble fibers retain water in the intestines as they swell in size, thus increasing the pressure on the intestinal walls, urging it to move, while also softening the excreta. Additionally, it can also help mitigate the symptoms of irritable bowel syndrome.
The fibers in the psyllium husks are prebiotics, nourishing the beneficial bacteria in the intestines. This heightens the body’s protections as healthy intestinal flora is one of the keystones of an appropriately functioning immune system.
Additionally, fibers can help reduce the body’s cholesterol levels while protecting the veins. They inhibit carbohydrates in raising the blood sugar levels, therefore it’s worth paying close attention to fiber intake in the case of diabetes.
Psyllium husks and fibers can also help weight loss as the fibers swollen from water heighten the sense of fullness. It even contains a low amount of calories as the fibers are not absorbed in the intestines and generate no energy.
It’s noteworthy that psyllium husks (and all foodstuffs with a high fiber content) can only practice their beneficial effects by consuming an appropriate amount of liquids. Otherwise, they will do more harm than good.
In some rare cases, psyllium husks can cause an allergic reaction, along with some unpleasant side effects, such as stomach aches, rapid bowel movements, diarrhea and vomiting.
Psyllium husk flour is mainly used for cooking and baking purposes. When mixed with reform (or even gluten-free) flour mixtures for breads or pastries, its helps create a pleasantly loose, sponge-like consistency. It is also great in dishes without flour (e.g. raw vegan desserts, coconut balls or dishes with a low calorie content) for water retention purposes.
Its water absorption ability makes it a superb gelatin substitute that’s easier to work with. It’s a perfect addition to puddings.
Those who tried mixing granular psyllium husks in liquids, yet found it unpleasant to swallow the mixture can try using psyllium husk flour for the same purpose. However, in this case, a smaller amount is sufficient.
Its dosage depends on what purpose it’s used for and what it’s added to. For thickening purposes, usually one-half or one teaspoon is enough. When used in itself, mixed in liquids, approx. 1 level teaspoon is enough.
Nutritional value (per 100 g):
||146 kJ / 35 Kcal
|- of which saturates:
|- of which sugar:
Storage: Keep in a cold, dry place!
Country of origin: Hungary
Country of origin of physillium husk: non-EU