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Health Connection Rye Flour
Rye is a very good source of dietary fiber, phosphorus, magnesium, manganese, protein and vitamin B1. Rye is also a rich source of lignans, one of the major classes of phytoestrogens, estrogen-like chemicals that also act as antioxidants.
But there's much more to rye than as an ingredient for weight-loss diets. It can be a wholesome, nutritious and attractive part of our meals. Rye breads are delicious and quite easy to make and there are a good many other uses for this versatile ingredient. It is also a good food to consider from a green living perspective because it is easier to grow than wheat in some climates and therefore requires fewer inputs.
Rye is packed with good nutrition. It contains high levels of proteins and fibre. It contains good amounts of iron, calcium and zinc and a whole slew of B vitamins. There's also vitamin E aplenty. They have found rye to be a good source of "prebiotics" and fibre, making it a valuable food for cancer prevention. It is also recommended as having a role in preventing type 2 diabetes and heart disease.
Rye contains a lot of soluble fibre which slows down the release of carbohydrates and sugars, so that you feel satisfied for longer after eating it compared to wheat bread. The sugars in rye are largely "fructans" - a type of fructose, which accounts for the slightly sweet taste. Fructans allow this plant to thrive in relatively cool conditions.
Many of the benefits of eating rye come from the fact that it ferments in the gut to produce valuable nutrients such as short-chain fatty acids and arabinoxylan. Short-chain fatty acids help the immune system by promoting lymphocyte production and they also lower cholesterol production and stabilise blood sugar levels. Arabinoxylan is thought to act much like beta-glucan from oats. Beta-glucans are responsible for some of the heart-healthy attributes of oats and have a whole bundle of health benefits credited to them.
There are some issues that should be kept in mind if a baker is attempting to bake with rye flour. It is high in bran and soluble fiber content, but low in gluten. Gluten is part of what helps bread rise, so the lower level of gluten in rye flour can prevent the bread from rising well. This can be remedied by substituting some of the rye flour in the recipe with wheat flour, which will better allow the yeast to develop.
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