Organic psyllium husk powder is one of the best sources of dietary fiber you can find. It also has a side-serving of essential minerals that make the food even more beneficial. Made from the husks of psyllium plants, this product is mostly used in weight management plans. However, Organic Psyllium Husk Powder from Food To Live can boost any healthy diet.
Is Organic Psyllium Husk Powder Good for You
Organic psyllium husk benefits your digestive system and heart in particular. Dietary fiber, which is the main component of this product, helps keep your intestines toned. It also acts as a prebiotic, so it boosts digestive health. Finally, it helps control the levels of blood lipids, which is what makes it good for the heart.
Everyone, especially vegans, will get extra benefits from organic psyllium husk powder because it contains calcium and iron. The levels of these nutrients in the powder aren’t high. However, any amount of those rare elements is good for your diet.
Bear in mind that you must consume only a limited amount of organic psyllium husk powder a day. 30g is the max you need. Take 1-2 teaspoons with your meals. However, be sure to dissolve it in a large amount of liquid. You’ll need no less than a full glass of water or juice per 2 teaspoons of psyllium husk powder (organic).
You must never take psyllium husk powder ‘dry’ as this product will start soaking up all moisture it can reach and congeal immediately. I means it might create a large lump held together by your saliva, which can lead to choking.
Psyllium Husk Powder: Weight Loss Effects
Taking organic psyllium husk powder for weight management can be useful. Increasing your fiber intake helps normalize metabolism and reduces hunger pangs. However, you must understand that you’ll get any organic psyllium husk benefits only when you use it in conjunction with a well-balanced, healthy diet and exercise plan.
How to Use Organic Psyllium Husk Powder for Cooking
Organic psyllium husk powder is an ingredient that will benefit vegans, in particular, as it can be a good egg substitute. However, most people add it to smoothies or drink with water or juice.
If you add it to a smoothie, you’ll need to pulse it hard and add more liquid than you usually would. Don’t let the drink sit as it will thicken fast. Due to this property of the powder, it’s an excellent option for when you need a food thickener.
Many people use organic psyllium husk powder for baking; Psyllium Husk will help you make healthier cookies. As a thickener, it’ll be an excellent addition to gluten-free flour mixes.
You can buy Food To Live Organic Psyllium Husk Powder bulk as it has a very long shelf life. However, be extremely careful to keep it perfectly dry. Double-check the lid on the airtight container every time you use it.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: Organic Psylium Husk
WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Storage Time: Store at room temperature for up to 1 year
Country of Origin:
Packaged in the same facility as Tree Nuts and Wheat
Not available POST
Vegan Buckwheat Bread (Gluten Free)
1 and ½ cups almond meal – 150 grams
1 cup buckwheat flour – 140 grams
3 tbsp chia seeds – 27 grams
3 tbsp psyllium husk
1 cup mixed seeds (a blend of buckwheat groats, sunflower seeds and pumpkin seeds)
2 tsp bicarb soda
½ tsp salt
2 tbsp rice malt syrup (can substitute maple syrup, or honey) – 40 mL
2 tbsp apple cider vinegar – 40 mL
2 cups water – 500 mL
Combine the almond flour, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Make sure there are no lumps in the mix.
Take another smaller bowl and combine the water, rice malt syrup and cider vinegar. I find this is easiest to do if you first use a fork to whisk your rice malt syrup and apple cider vinegar into one cup of warm water (not boiling, just hot enough to melt the syrup), then add a second cup of cool water.
Pour the water mix into the dry mix and combine thoroughly. Yes it will look like a wet, grey-ish mess (but don’t worry as it turns a nice dark brown when you bake it).
Cover with a tea towel and allow to sit in the bowl for at least 1 hour. During this time, turn your oven on to 180˚C and also line a loaf tin with baking paper. I used a fairly small loaf tin, about 20cm long (this is so you get a taller loaf).
After an hour or so check on your “dough”. It should have absorbed any excess water, though it will still be wetter than a standard bread dough. It will feel quite sticky to touch.
Scoop the dough into your loaf tin and smooth the top out evenly, smoothing out any air bubbles.
Place in the oven and cook for between 1 hour – 1 hour 15 minutes. At the 1 hour mark, check on the bread and make sure it is not burning. It should be a very dark brown on the outside, and very firm to touch in the centre, when it is done.
Remove from the oven and allow to cool completely; remove it from the baking tin as soon as it’s cool enough to handle to avoid it “sweating” in the tin.
Once cooled, slice and store in the fridge for up to a week or keep in the freezer for a longer life.