Rye - nothing in celiac disease

Rye is one of the best-known cereals in Germany. It is not only used as feed or biomass, but is also used in food production - for example for rye bread or rye bread. In addition, beer and schnapps are made from rye. The grains can be processed into flour, semolina, shot and flakes.

Healthy ingredients of rye

Rye grains include about:

  • 54 percent carbohydrates
  • 9 percent protein
  • 13 percent fiber
  • 2 percent fats
  • 2 percent minerals

In addition there are B and E vitamins as well as folic acid and pantothenic acid.

Effect on health

For daily nutrition, especially the high content of essential amino acids in rye and the contained pentosans are valuable, because they are said to have a cancer-preventing effect. A comparison between Finnish and American women showed that the Finns consumed significantly more rye fibers with approximately the same total fiber intake. At the same time, they became significantly less likely to suffer from certain cancers, such as breast or colon cancer.

The high content of fiber in rye stimulates the digestion and regulates the cholesterol level. In addition, rye lasts longer than, for example, wheat and is therefore preferable to a figure-conscious diet.

Rye contains gluten

However, rye contains gluten. Therefore people with a gluten intolerance (celiac disease) should refrain from rye products better.

In addition, rye is a common cause of hay fever in pollen allergy sufferers. But not only against the pollen, but also against rye flour can develop a rye allergy. However, such an allergy is much less common.

Rye is in bread, schnapps and beer

In recent years, the healthy rye has lost popularity. Since the rye protein does not form glue, rye bread is less airy and fluffy than other breads. At the same time, however, rye binds water, allowing the bread to dry out more slowly, making it ideal for bread. Known rye bread varieties are pumpernickel and black bread. Generally, rye bread is usually darker, more aromatic and stronger than wheat bread.

In addition, rye is also suitable for making schnapps: grain and some high-quality vodka varieties are distilled from the grain. In addition, beer can be brewed from rye mash. However, about half of the world's rye yield is used as animal feed. A quarter is processed into food, the rest ends up as straw on farms or as biomass in power generation.

Origin and season of rye

Wild rye was already known on the Black Sea in 6, 600 BC, but it was only much later that it was one of the main crops. In the Middle Ages, rye gradually became the most popular breadfruit. Today Germany is the second largest rye producer in the world after Russia. Rye is preferably grown on sandy soil and needs a cool but dry climate.

In Germany mainly the robust winter rye is cultivated, whose flowering time lies between May and July. Many people suffer from allergies during this time because rye pollen is one of the most common causes of hay fever.

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