Dieticians have long established that wheat flakes benefit human health. The way of preparation of wheat flakes is incredibly simple: they can be steamed, poured with yoghurt, kefir , milk. This way you can get useful food, in which for a variety you can add other products.
Wheat flakes are perfectly combined with fruits, berries, nuts. When preparing a dish of wheat flakes instead of sugar, you can add natural honey, which will diversify the taste and bring more benefits. Many people prefer to consume wheat cereal for breakfast, because it charges vivacity for the whole day. If you cook cereal for children, it is best to boil them on milk with the addition of a small amount of sugar or salt.
Harm and benefit of wheat flakes
The benefit of wheat flakes is that they are rich in starch and other carbohydrates. Also in the flakes are: gliadin, glutenin, leukosin, vitamins, iodine, silicon, magnesium, phosphorus, fiber , calcium, potassium, chromium, copper, selenium and other substances.
If you regularly eat wheat flakes, you can improve immunity and cleanse the body of toxins. Due to the valuable substances contained in wheat flakes, it is possible to restore the nervous and circulatory system to slow down the aging processes, and also to improve the condition of hair, nails and skin.
The damage of wheat flakes happens only if a person does not tolerate the components of wheat grains. Also, this product will be harmful to people with GI disease.
What is useful for wheat flakes?
Nutritionists are sure that wheat flakes promote rapid weight loss and do not cause harm to health. The composition of wheat flakes includes a variety of microelements, which the body needs. It is recommended to fill the wheat flakes with fermented milk products, which will allow better storage of useful substances and contribute to intensive weight loss.
To lose weight, wheat flakes are used in various ways. It is best to consume them twice a day, for breakfast and lunch, and for dinner it is desirable to eat something low-calorie without carbohydrates.