Rye

Rye is brownish to greenish shade cereal, analogous to wheat in its looks.



It is long and slender with a lot of therapeutic effects. It is commercially available as flour, cracked grain, flakes or whole grain. The germ and the bran is difficult to separate and hence provides a spectrum of nutrients. It provides a lot of fiber and is recommended for weight loss. Non cellulose polysaccharides in rye contribute to satiety.



This is due to the increased water binding capacity. The fiber in rye bread provides a feeling of fullness, thereby providing help to individuals aiming for weight loss. About 17.3 per cent of daily value of fiber is provided by a cup of rye cereal. 

Rye also plays a vital role in a gallstones diet. Insoluble fiber in rye proves beneficial for protection against gall stones. An inversely proportional relationship exists between the fiber intake and gall stone incidence.



The latter dropped by about 10 per cent with every 5 gram increase in fiber consumption. The insoluble fiber hastens the transit time or the movement of food through the intestine and decreases the lipid levels. Rye fiber increases insulin sensitivity. Bile acid secretion, which also contributes to gall stones, is controlled.

Magnesium, a cofactor for many enzymes, is seen in abundance in rye. The enzymes linked with secretion of insulin and usage of body glucose is associated with magnesium and hence is active against blood sugar maintenance. Whole grains, such as rye possesses a key task in a diabetes diet. Consumption of rye breads are beneficial, in comparison with refined wheat bread. Research reveals that the C-peptide responses and GIP (glucose dependent insulinotropic polypeptide) were low in postmenopausal women, who consumed rye breads.

Rye fiber is effective in removal of carcinogenic substances. It binds with the toxic materials and thereby protects the cells and the organ from injury. Colon cancer prevention exhibits a directly proportional relationship with fiber intake. Binding of fiber to bile salts increases the secretion of the latter, thereby aiding cholesterol breakdown. This helps in preventing hypercholesterolemia. Phytonutrients in rye provide potent antioxidant activity.



Antioxidants, such as quercetin, catechins, ellagic acid, phenolics and curcumin are present and aid in disease prevention.
About six servings of whole grains, including rye is beneficial against atherosclerosis and hypertension. Plaque formation in atherosclerosis is prevented. Lignans in rye help in preventing breast and colon cancer. They exhibit a phytoestrogenic property. This, in turn, aids in the prevention of menopausal symptoms, such as hot flashes.