Bran flakes

Bran flakes are a popular breakfast cereal product similar to corn flakes. The cereal consists of small toasted flakes of wheat or oat bran together with binders and seasoning. They may be nutritionally fortified. They are usually served cold with milk.[1][2]

History

A box of Kellogg's Bran Flakes produced in 1986

Bran flakes are, or have been, produced by Kellogg's, by Post Cereals, and by various other manufacturers under many generic brands.[3][4][5]

They have been available since at least 1922.[6]

Variants

Variants of bran flakes, with added dried fruit, include raisin bran,[1] sultana bran, and Fruit and Fibre.

Health effects

Research suggests that eating commercially-produced raisin bran containing sugared raisins elevates dental acids to plaque-forming levels; whereas home-made raisin bran, created by adding un-sugared raisins to bran flakes, does not produce this effect.[7]

Bran flakes are high in dietary fiber. The consumption of dietary fibre can reduce the rate of increase in blood sugar and insulin levels after eating, thereby reducing the risk of contracting type 2 diabetes or a heart attack.[8] It can also promote a healthy microbiome.[8]

References

  1. 1 2 Matz, Samuel A. (30 April 1991). "Chemistry and Technology of Cereals as Food and Feed". Springer Science & Business Media – via Google Books.
  2. ↑ "The American Magazine". Crowell-Collier Publishing Company. 13 March 2018 – via Google Books.
  3. ↑ Kellow, Juliette; Costain, Lyndel; Beeken, Laurence (13 March 2018). "The Calorie, Carb and Fat Bible 2011: The UK's Most Comprehensive Calorie Counter". Diet and Fitness Resources – via Google Books.
  4. ↑ "Consumer Reports". Consumers Union of United States. 13 March 2018 – via Google Books.
  5. ↑ Jones, John Philip; Slater, Jan S. (13 March 2018). "What's in a Name?: Advertising and the Concept of Brands". M.E. Sharpe – via Google Books.
  6. ↑ "The United States Patents Quarterly". Associated Industry Publications. 15 March 2018 – via Google Books.
  7. ↑ "Bran flakes with raisins and added sugar promote plaque acid". 19 December 2009.
  8. 1 2 Willett, Walter (19 September 2017). "Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating". Simon and Schuster – via Google Books.
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