Healthworks Psyllium Husk Powder Organic -16 Oz / 1 Lb - Raw - Certified Organic - Finely Ground Powder from India - Keto, Vegan & Non-GMO - Fiber Support

It’s great . But takes a bit of getting used to . It does really change your body digestive and below . The first few times I took it felt like an alien was living inside me lol . Just be cautious and take only one teaspoon max the first week or so u til you get used to it . Based on articles psyllium is highly beneficial and changes your gut biome drastically especially lower intestines if I’m correct where the bacteria love to feed on this and it can feel weird a lot . Don’t ever mix it with warm or hot water and it will become clumpy super quick and it’s not good . The expansion and clumping should form inside the body . Some mentioned it’s not easy to mix . I use a portable smoothie bottle/blender to put cold water and just blend for 10 secs max . And immediately drink before it becomes thick . It’s great for fiber and gut overall . Its best to eat like 15-30 minutes after to it coats the intestines based on info . Just ask AI , it knows everything about it lol .

I have a diet where I fast two or three days a week, and have maintained it since my early twenties. This - along with some questionable dietary habits - has caused consistent issues with regularity, and I have tried several different products to correct it. Aside from bananas and getting my veggies - the psyllium husk powder is probably the most effective. It is more effective than the Benefiber, which is the wheat dextrin type fiber and intended to improve digestive health more than regularity. It is better than the whole psyllium husks - at least, without waiting an hour or so for the husks to absorb water. It is better than the psyllium fiber caps, with which I had to take about eight once or even twice a day to notice a substantial effect. With this - or a comparable other powder, they all seem to be about equally effective - I can take one level tablespoon a day in my protein shake and maintain a soft, regular consistency, about one bowel movement every day or so. It has greatly aided in the reduction of hemorrhoids and fissures, which used to be a regular problem but now only appear once a year or so. The taste isn't great, but you get used to it pretty quickly, especially if you mix the powder with protein or Soylent or the like. It mixes and gels within 3m, even in small amounts. I put my tablespoon in about 20oz of water (w/ protein) and it thickens pretty well, I just have to mix the fiber before the protein to avoid clumping - a small electric milk foamer may aid in this regard. You will have to adjust fiber and water quantity to suit your own situation, naturally. Anyway, would recommend for those with regularity troubles.

Bought this Healthworks Psyllium Husk Powder to use in low carb baking. Specifically, I wanted to make my own low carb hamburger and hot dog buns and found a recipe that called for psyllium husk powder. I've tried a few different brands of premade low carb buns and found them expensive and not worth the price. I've tried some low carb recipes that didn't call for psyllium husk powder and found some recipes to be better than others- but often either they're very heavy or else very eggie- and some my favorite recipes have been hit or miss from batch to batch. So far I've tried made 3 batches of low carb buns using this psyllium husk powder and all have turned out great. Even my wife who typically hates most low carb bread likes them. Basic recipe: 1 1/4 cups almond flour, 5 tablespoons psyllium husk powder, 2 teaspoons baking powder, 1 teaspoon salt, 1 1/4 cup boiling water, 2 teaspoons apple cider or white vinegar, 3 egg whites. Mix the dry ingredients then add the boiling water. Mix. Add the vinegar. Mix. Add the egg whites. Mix. (I hand mix using a fork and mix just long enough to feel everything is evenly distributed.) Dough will still be fairly moist- kind of like wet play doe. Form into hot dogs bun shapes (makes 10) or hamburger bun shapes (makes 8), leave room in between each bun because these will rise significantly, and bake for 50 minutes at 350 degrees. They have a soft breadlike interior and a slightly chewy bun like crust on the outside. They don't have much flavor on their own, but make good buns for hot dogs, sausages, hamburgers, and sandwiches. I added some garlic and onion powder to last batch to give them a bit more flavor on their own.