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Bulgur

Bulgur is a type of cracked wheat, common in the Middle Eastern diet. The wheat is partially boiled, and then dried. The resulting food is naturally high in fibre, and low in both fat and calories.

Biblical references show that bulgur was being consumed some 4000 years ago, and in many parts of the world it is still processed in the traditional way. It's the main ingredient in tabbouleh.

As a whole grain, bulgur is high in iron, manganese and magnesium, and it's a good source of antioxidants and important phytonutrients. Studies have shown that high fibre foods like bulgur are important for good cardiovascular health.

Bulgur also contributes to good digestive and colon health, swelling up to help you feel fuller for longer and allowing the more efficient removal of toxins from the body.

Because bulgur has a low glycemic index, it won't cause spikes in blood sugar. The oligosaccharides in bulgur are fermented in the gut to produce short chain fatty acids which help to balance the body's pH level, preventing it from becoming too acidic.

With high levels of B vitamins also present in bulgur, it can help to maintain a healthy metabolism and good cognitive function as part of a healthy diet.

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