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[EarthNSky <erthnsky AT gmail.com>]

 If you bake bread or use rye in any way, please read the following links.


 Could Rye Be Better Than Whole Grain?


By Susan McQuillan
Reviewed by QualityHealth's Medical Advisory Board 
<http://www.qualityhealth.com/medical-advisory-board>

Conventional wisdom tells us whole grains are healthier than refined 
grains, because an intact kernel of wheat, barley, rye or oat still 
harbors the fibrous bran and vitamin-rich germ in its outer layers. When 
grains are milled to make refined white flours, the outer layers come 
off and these valuable nutrients are lost. But when Swedish researchers 
picked apart a grain of rye, they found that what's on the inside is 
just as good for you as what's on the outside.

Nutritionists at Lund University found that study participants who ate 
bread made with refined white rye flour had better blood sugar and 
insulin control immediately after a meal than those who ate bread made 
with a combination of refined wheat (all-purpose white) flour and rye 
bran. This came as a surprise because bran is one of the components of 
whole grains that helps prevent spikes in blood sugar after a meal that 
includes bread or other grain products.

This small study was part of a larger effort on the part of the European 
Union known as the HealthGrain Integrated Project. The purpose of the 
HealthGrain project is to discover which components of whole grains 
grown in Europe are most healthful and useful for preventing chronic 
disease, and then incorporate more of these components into grain foods 
produced and sold throughout the continent.

Rye is a high-protein grain that is rich in vitamins, minerals and 
fiber. In fact, dark, or "whole" rye flour has twice as much of the same 
nutrients as whole-wheat flour and retains many of those nutrients even 
after milling. What rye flour lacks, however, is gluten, a specific type 
of structural protein that helps lightens the texture of baked goods. In 
Germany and Eastern European countries, where coarsely textured breads 
are more acceptable, rye is one of the most popular bread grains and is 
used to make dark, dense loaves of both rye and pumpernickel bread.

In the United States, however, most of the rye bread we eat is made with 
a combination of refined rye flour and refined wheat flour. It's a ratio 
that results in a loaf that has more flavor and texture than regular 
white bread but is still more mild in flavor and lighter in texture than 
a typical European loaf of rye. The findings of the Lund study, which 
confirm the results of earlier European and American studies linking rye 
grain to better blood sugar control, suggests that both types of rye 
bread confer important health benefits. Because there are many different 
varieties of rye grain, however, more research is needed before anyone 
can say for sure if one loaf of rye is as healthful as the next.

Health Grain Project

http://www.healthgrain.org/pub/

The World's Healthiest Foods: Rye

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=65#healthbenefits

THE ABOVE LINK IS EXTREMELY IMPORTANT..PLEASE READ THIS INFO ON THE 
HEALTH BENEFITS OF RYE


The above article can be found at
http://www.qualityhealth.com/featured-article-segment?fa=106450&rf=51017&mc=Mjc1NzI1OTU.&ct=43594



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EarthNSky Farm  34.498N 85.076W
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nerve, spunk, pluck, and grit.  It's like "Just Do It!"&  "Go for It!")