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History- Rye is a grain that is grown for making into flour as
well as rye beer, certain types of whiskey and vodka. It can be eaten whole or
similar to rolled oats as a hot cereal. Rye is probably most well-known for its
hearty, somewhat tangy flavor in rye and pumpernickel bread.
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Health Benefits-
Rye is a good source of fiber which supports heart health, promotes
colon health, and helps support weight loss and healthy weight
management. Fiber helps remove excess cholesterol from the digestive
tract and helps provide a feeling of fullness and satisfaction after
eating. Rye is also high in magnesium, which, according to some
studies, helps maintain relaxed muscle function and promote normal flow
of blood and oxygen throughout the body. Rye is rich in B vitamins such
as thiamine (B1), riboflavin (B2), niacin (B3), B6 and B12. B vitamins
are important to maintaining healthy hair, skin and nails. Deficiency
of these important vitamins can lead to conditions such as acne,
dandruff, psoriasis, and cradle cap. B vitamins are also active in
metabolism, processing fats, carbohydrates and protein from food into
energy. Rye also contains copper and iron in addition to magnesium and
potassium. Magnesium helps the body maintain normal, relaxed muscle
function, and because of this, it is thought to help with
cardiovascular disease, hypertension, and disorders involving airway
constriction. Potassium helps regulate water levels in the body and
helps maintain normal blood pressure. Potassium allows the body to
excrete sodium, which in turn alleviates water retention and blood
pressure. In addition, rye contains phosphorus which is important to
healthy bones and teeth, and zinc, which is utilized in healing of
wounds, manufacture of testosterone, and proper formation of sperm
cells.
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Preparation-
Rye grain should be stored as all grains in an air-tight container. Rye
bread should also be wrapped tightly or stored in a container. Keeping
it in the refrigerator will prolong the shelf life for the longest
period of time.
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Rye