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About Rye

 

Rye contains carbohydrates, fibers, proteins ( as well as gliadin fraction), minerals (potassium, phosphorus, magnesium, calcium, sodium, sulfur, manganese, copper, iron, zinc, iodine), B group vitamins and vitamin E. Rye is significant because it contains lysine, which is can not be found in other grains.


Rye is relatively low in gluten. Combined with quality plant fiber, rye breads have a significantly lower glycemic index than white bread. After the consumption of rye, there are no sudden rises in blood sugar and therefore insulin, which usually rises after consuming white bread and drops rapidly, after short period of time, causing hunger.


For these reasons rye is recommended for people who want to have a balanced diet or want to weaken.

 

 

It is also very useful for people with diabetes.

 

 

Rye is rich in plant fiber whose useful properties are reflected in the process of digestion regulation, stabilization of sugar level, and have a positive impact on cholesterol level reduction.

 

Rye contains plant lignins, which are converted into mammalian lignans, with help of intestinal bacteria.  One of them especially known as a enterolaktin, is considered to protect against breast cancer and other forms of cancer, primarily caused by hormones, as well to protect against cardiac diseases.

 

It eliminates constipation (a slightly laxative effect), and it recommended to people who have cardiovascular diseases, atherosclerosis, diabetes, obesity (gives a good feeling of fullness). Due to the presence of large quantities of phosphorus and proteins, rye is required for people under stress and under higher intellectual efforts.

 

Not suitable in the diet in renal disease, or in patients who have a tendency to retain water. However, rye slows down aging process of blood vessels, is used to preserve liver and stimulates circulation. It is given to people with anemia, thyroid disease, at menopause.

 

 

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