Rye

Rye is a hardy grain that is used extensively in Russia and other parts of Northern Europe as it is best grown in cold climates. It is more resistant than wheat.

You can buy rye as the grain, in flakes, as a flour and as bread. Often rye breads contain wheat flour as well, so looking for a very dark black dense bread is an indicator that its pure rye. Have a look at the label if in doubt.

Rye does contain gluten, although a different form from wheat. Rye is nearly 20% protein, good source of fibre and has a mixture of the B vitamins. It also contains really good levels of iron, magnesium and potassium with lower levels of phosphorus, calcium and copper. It has a good amount of phytonutrients such as pectins and beta-glucans.

Rye is good for liver, gall bladder and spleen. Aids in fingernail, bone and hair formation. Is a good addition if needing increased strength and endurance. Can also benefit migraine headache.

Eating raw rye products can give you a good amount of the natural fluorine (not the chemical variety added to our water), to help increase tooth enamel strength. You can find raw rye Essene bread which is sprouted rye in most health food stores and soaking the flakes and eating them is another way to eat raw rye.

Its a great grain for sourdough baking as its hardy and its natural bitterness adds to the sour flavour.

Look for rye instead of any other grain you use the most and see if you like it.

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