Psyllium is 80-90% fiber, mainly soluble. It improves the intestinal microflora. For comparison, popular sources of fiber - oat and wheat bran - contain only 10-15%, of which only 5% is soluble. Psyllium has almost no digestible carbohydrates, unlike oat bran, which contains 65% carbohydrates.

The main culinary property is the ability to absorb moisture and turn into a gel-like mass. 1g of psyllium absorbs 50 ml of water. It perfectly holds the dough together and gives the baking a porous structure. Psyllium replaces gluten. This is especially important if you bake from flour with a low carbohydrate content - coconut, almond, sesame. They do not contain gluten (gluten) and without psyllium the product becomes dry and crumbly. For a thick dough, just add a few grams of powder per glass of flour. The dough will be elastic, it will be convenient and pleasant to work with. In order for the psyllium to thicken, after you mix the dough, you need to wait 5-10 minutes.

Psyllium is also used for minced meat and thickening sauces.

Psyllium normalizes digestion, helps with constipation, diarrhea; lowers cholesterol and normalizes blood sugar levels. Useful for gastrointestinal diseases, such as irritable bowel syndrome, ulcerative colitis, heartburn and increased stomach acid. Helps reduce blood pressure.

Psyllium is an excellent tool for weight loss. It makes you feel full longer. It speeds up metabolism, improves digestion and cleanses the intestines.