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Recipes for cholesterol lowering

Cholesterol diet rules

People with high cholesterol should turn to your diet barley, which undoubtedly can lower cholesterol levels.

This research confirmed that people who eat barley flour products (eg cereals, bread) - observed a significant decrease in blood cholesterol levels (average of 15% in those that eat 3 servings of food barley a day for 6 weeks).

Note! The higher the starting level of cholesterol, the greater underwent a decrease.

The decrease in cholesterol (at least partially) will probably result in beta-glucans, which are soluble fibrous structures appropriate for barley and oats.

They are not in the shell, and in the middle of the grain.

Note! The barley is less processed, the better its health. Thus, the best are full of his seed that can be converted into flour, meal, grits broken flakes.

All this can be purchased at natural food stores. Other preparations of barley have a weaker effect.

The provisions of cholesterol lowering by Dr. Newman

Signs barley

Ingredients: 1/4 cup barley porridge meal | 1/2 cup of water | 4 chopped tomatoes | 1 cup chopped parsley | 4 posiakne green onions | 1 small sliced ​​cucumber | 1/8 cup fresh mint leaves (or teaspoon dried) | 1 / 2 cup of olive oil | 1/2 cups lemon juice | salt and freshly ground pepper

Grits soak in water for an hour. Wring it dry and set aside. Combine grits, vegetables and mint. Mix. Add oil and lemon juice. And popieprz posól to taste, stir again, Freeze.

Share on 8-10 plates.

Banana Bread-barley

Ingredients: 3 cups barley flour | 1 teaspoon salt | 3 1/2 teaspoons baking powder | 3 ripe bananas | 1 cup of honey | 1/2 cup of olive oil | 2 large eggs | 1 teaspoon of lemon juice | 3/4 teaspoon grated lemon peel

Preheat the oven to 170 degrees C. Mix the dry ingredients (flour, salt, baking powder). Mash bananas thoroughly with a fork and blend them with honey and olive oil. I will do my eggs, juice and lemon zest.

Add dry ingredients and mix for 5 minutes on low speed.

Bake for 35-40 minutes. Serving n 2 loaves of bread.

Note! If you have impaired lipid metabolism is based. hypoglycemic diet you can eat eggs, but in moderate amounts (2 whole eggs per week). Instead of eggs you eat substitutes.

Frozen bagels with barley flakes

Ingredients: 2 cups boiling water | 3 cups oatmeal | 1 cup of dry vegetable broth | 1 cup sugar | 1 cup molasses | 1 cup buttermilk | 4 eggs | 5 cups of barley flour | 5 teaspoons baking powder

Pour boiling water for 2 cups of petals. Haircut. Mix in a blender on high speed bouillon powder, sugar, molasses. Add eggs, buttermilk and mix well.

Put the remaining dry ingredients and wait until soaked. Add soaked and dry cereal. Mix well. You can freeze the weight of the containers and store up to four weeks, use for baking if necessary.

Baking: Fill the greased mold to 2/3 of the height and bake for 18 minutes at 200 ° C.

Serves 4 dozen rolls.

Quick flat bread

Ingredients: 2 cups barley flour | 1/2 teaspoon salt | 1 tablespoon sugar | 2 teaspoons baking powder | 1 cup condensed milk | 2 tablespoons olive oil

Preheat the oven to 220 degrees C. In a bowl, mix the flour, salt, sugar and baking powder. Add condensed milk and olive oil. Stir until you get the consistency of the dough (if it is too thick, then add a spoonful of condensed milk).

Place the dough on a greased baking sheet and give it the form of a cake thickness of about 1.5 cm and a diameter of 20 cm. Ponakłuwaj top of the cake with a fork.

Bake 10-15 minutes, until browned. Cut into pieces and serve warm. Serving on the one bread.

How to make barley flour in the house?

If you have whole grain barley, then you need to clean them with shells, weed seeds and other contaminants and grind grain into flour mill, mill adjusting the thickness depending on your needs.

Bread and buns better be thicker milling.

However, in case of husked barley, it had in the mill or blender. A food processor You put the half cup of beans and blend on high speed for 1-3 minutes, depending on the required degree of fineness.

Note! After grinding the flour store in a dry place, because barley flour easily wetter.


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