Health Benefits of Rye: Helps Provide Flexibility to The Arteries

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Before discussing the many health benefits of rye, let’s learn a little more about this all-important grain. Rye has adapted well to Northern Europe’s cold lands. It is more impervious to weeds and cold than wheat, so its cultivation does not require much attention. Nevertheless, it has a downside: it is easily attacked by ergot, a toxic fungus that produces the alkaloid ergotamine. Fortuitously, there are accessible means in innovative agriculture to inhibit ergot.

World rye production is nearly 37 million metric tons, some sixteen times less than wheat. However, there is less every year. Unfortunately, Northern Europeans are eating white bread, which is softer but less healthful and reduces rye use.

Rye Nutritional Facts

Rye is similar to wheat in comparison but with more proteins and fiber. Its energy content is also identical to wheat. Although it lacks provitamin A, vitamin C, and B12, as do all grains, it has a good proportion of other nutrients, except fats and calcium, which are not as abundant as others:

Carbohydrates—These form most of the grain (55.2 percent), with starch granules in the rye, more than in other grains, encapsulated in cellulose. This slows rye digestion, thus gradually releasing the glucose molecules. Because of this, rye does not provoke sudden increases in blood glucose levels; it is satiating and well-tolerated by people with diabetes.

Proteins – Rye is quite protein-rich (14.8 percent); for example, higher than wheat (10.4 percent), although it contains less glutelin and gliadin, proteins that form gluten. Because of this, rye bread is heavier than bread made from wheat flour. Like other grains, rye proteins are deficient in the essential amino acid lysine, a quality-limiting factor. Because of this, rye should be combined with legumes or dairy products, which are lysine-rich. Thanks to this supplementation, the quality of the proteins in rye and other grains is increased.

Vitamins – Rye is a good source of vitamins B1, B2, B6, E, niacin, and folates. Since it lacks provitamin A and vitamin C, rye should be combined with fresh fruits and vegetables rich in these vitamins.

Minerals – The health benefits of rye include phosphorus, magnesium, iron, zinc, selenium, and other trace elements. However, it is deficient in calcium, another good reason to eat it with milk or dairy products. Every 100 grams of rye satisfies more than a fourth of the daily need for iron and more than a third of that of magnesium, with virtually no sodium.

Health Benefits of Rye

Rye is as much or more nutritious than wheat, although not as easy to digest. The health benefits of rye are particularly indicated in these cases:

Arteriosclerosis and coronary heart disease—Rye makes the arterial walls more elastic and the blood more fluid, improving circulation. Whole grains also prevent arterial degeneration, although rye’s effect seems more pronounced.

Rye’s content of antioxidants such as vitamin E and selenium and its high cellulose fiber content partly explains this property. Rye possibly contains other substances or phytochemicals that are still poorly understood, which may also contribute to preventing arteriosclerosis. Those suffering from arteriosclerosis in any part of the body, particularly in the coronary arteries, which manifests as angina pectoris or heart attack, will benefit from eating rye regularly.

High Blood Pressure – Because of its favorable effect on the arteries and its shallow sodium content, rye also benefits those suffering from hypertension. If rye is eaten as bread, it should be unsalted.

Constipation – Rye’s rich cellulose fiber content, which is primarily insoluble, makes it of value in the diet of those suffering from constipation.

Colon cancer prevention—Besides helping avoid constipation, a colon cancer risk factor, it has been shown that rye bread, more than any other, reduces the concentration of bile acids, lithocholic acid, and deoxycholic acid in the intestine. These acids, eliminated with the bile, act as carcinogens on the intestinal mucosa and potentiate other cancer precursors that may be found in the intestine, particularly meat.

In this manner, regular use of rye is highly recommended for those at high colon cancer risk and those who have been operated on to avoid recurrence.

Rye Scientific Facts

1. Scientific name: Secale cereale L.
2. French: Seigle.
3. Spanish: Centeno.
4. German: Roggen.
5. Description: The rye plant’s fruit is an herb of the botanical family Gramineae. It is believed that rye is derived from the bearded darnel, a grass considered a weed in wheat and barley fields.
6. Environment: Rye comes from cold regions of Northern and Eastern Europe. Russia, Poland, and Germany are the primary producers. Historical evidence shows that rye was already cultivated in Germany in the fourth century before the birth of Christ.

How to Use and Prepare Rye

1. Whole grain – Although the outer layer (bran) is tough, rye may be eaten as flakes by soaking the raw grains to make muesli.
2. Cooked—After soaking for several hours, rye may be cooked like rice. It should be cooked in a pressure cooker to prevent it from becoming hard.
3. Flour—Rye flour is not as gluten-rich as wheat. However, it is still used for bread. Rye bread is denser than wheat bread since it contains less gluten, and the dough does not rise. Rye flour is commonly mixed with wheat.
4. Rye crackers – These are light, crunchy, and very tasty. They are typical of Germany and Scandinavian countries.

DISCLAIMER: All content on this website is presented solely for educational and informational objectives. Do not rely on the information provided as a replacement for advice, diagnosis, or treatment from a qualified medical expert. If you are pregnant, nursing, or have any preexisting medical concerns, talk to your doctor before using any herbal or natural medicines.

REFERENCES

1. George D. Pamplona-Roger, M.D. “Encyclopedia of Foods and Their Healing Power.” George D. Pamplona-Roger, M.D. Encyclopedia of Foods and Their Healing Power. Trans. Annette Melgosa. Vol. 2. Chai Wan: Editorial Safeliz, 2005. 116, 117. Print. [Health benefits of rye]
2. Whole Grains Council: https://wholegrainscouncil.org/whole-grains-101/whole-grains-101-orphan-pages-found/health-benefits-rye