Bulgur wheat is whole wheat whose grains have been partially cracked and pre-cooked. It is naturally high in fiber, low in fat and low in calories. This makes it a good source of all sorts of health benefits.
Many people are first introduced to bulgur in the popular Middle Eastern salad tabbouleh. However, bulgur can be used in a variety of dishes, including vegetable stir-fry, vegetable curry, and vegetable pilaf. It can also be cooked as a porridge for a hearty breakfast dish.
One of the chief benefits of bulgur wheat is the good things it can do for your heart health. The high fiber in bulgur helps you to keep your cholesterol level low naturally. Plus, the potassium found in bulgur helps to reduce the strain on arteries and veins, aiding in maintaining healthy blood pressure.
Bulgur is very high in dietary fiber. This promotes proper digestion and helps to prevent constipation, bloating and cramping. Good digestion is also key to preventing such issues as colon cancer, diverticulitis, and polyps. High fiber foods also are digested more slowly, which helps to prevent blood sugar spikes and drops.
The rich mineral content of bulgur makes it a plus for many of your organs. However, these minerals are probably best for your bones. Bulgur contains phosphorus, manganese, iron, all of which are beneficial in preventing and slowing down the onset of osteoporosis. The high concentration of these minerals makes bulgur a real bone booster.
Phosphorus, manganese, and iron aren't the only minerals to be found in bulgur. This grain also contains a hefty dose of zinc, which is useful in boosting a person's immunity and helping to ward off disease. A single serving of bulgur has approximately 20 percent of the daily recommended intake of zinc.
Iron is necessary for the efficient flow of blood through our arteries and veins. Since bulgur is rich in iron, it helps to promote good circulation. This, in turn, promotes good cell growth and the good elimination of waste from the boy. Iron also helps to boost a person's energy level.
Not only is bulgur naturally low in calories, but the high fiber content helps you to feel full and more satisfied, thus less likely to over-eat. Being low in fat also adds fewer calories to your diet, and a serving of bulgur is less likely to leave you wanting to snack in a few hours.
While most grains aren't considered good anti-oxidants, bulgur is the exception. It has a healthy dose of phytonutrients, which help prevent cell mutation, a precursor to cancer, and eliminates free radicals in the body, which contribute to the development of chronic diseases like diabetes, high blood pressure, and even arthritis.
People with type II diabetes need to keep their blood sugar under control, at a low, even level, to prevent ebbs and spikes in their insulin levels. Bulgur helps with this regulation. Because it is a complex carbohydrate, the sugar generated by a serving of bulgur is released slowly and evenly into the bloodstream.
The anti-inflammatory properties of bulgur are another of its major benefits. Eating bulgur regularly can help reduce the severity of or even prevent such inflammatory diseases as arthritis, lupus, and psoriasis. It has even been shown that betaine, a metabolic present in bulgur wheat, lowers concentrations of homocysteine, which has been related to diabetes and heart disease.
Eating bulgur while in the middle of chemotherapy for cancer can help a patient get the nutrition they need to keep up their strength without nausea and other symptoms caused by many other foods, especially proteins. Bulgur can also help reduce joint inflammation, another common side effect of many cancer treatments.
This site offers information designed for educational purposes only. You should not rely on any information on this site as a substitute for professional medical advice, diagnosis, treatment, or as a substitute for, professional counseling care, advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.