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Now you too can enjoy all the benefits of centuries of northern European bread history right here in WA, simply by trying Bodhi's Bakehouse all natural Rye Breads!
 Bodhis rye breads follow the traditional northern
European bread making processes, mostly created
completely with rye flour. Our Rye bread is made from
standard Rye Flour and Stone-ground Organic Wholegrain
Rye Flour and our authentic Rye Sourdough rye breads
have gone through a long, natural fermentation process
developing a hearty, intriguing flavour. This creates a
range of beautifully rich and earthy tasting breads that
follow Bodhis’s Bakehouse principal of a 100% ALL
natural bread making.
MAJOR HEALTH BENEFITS OF RYE GRAIN/FLOUR:
Where wheat products are the norm, goods made from
rye are rarely given premier shelf space on grocery
store shelves and because they are often out of sight
they remain out of mind. But foods made from whole grain
rye are worth looking for, not only for their rich,
hearty taste, but for the numerous health benefits they
supply.
Description
Rye is a cereal grain, known scientifically as Secale
cereale, that looks like wheat but is longer and more
slender. The rye's colour varies from yellowish brown to
grayish green. It is generally available in its whole or
cracked grain form or as flour or flakes, the latter of
which looks similar to old-fashioned oats. Rye has a
very hearty, deep, nourishing taste.
Rye is the key ingredient in traditional rye and
pumpernickel breads. Since its gluten is less elastic
than wheat's, and it holds less gas during the leavening
process, breads made with rye flour are more compact and
dense. Since it is difficult to separate the germ and
bran from the endosperm of rye, rye flour usually
retains a large quantity of nutrients, unlike refined
wheat flour.
History
Rye is one of the most recently domesticated cereal
crops. Unlike some other cereal grains that can be
traced back to prehistoric times, rye was not cultivated
until around 400 B.C. It was first grown in this manner
in Germany. Rye is thought to have originated from a
wild species that grew as weeds among wheat and barley
fields.
Unfortunately, ever since the times of the ancient
Greeks and Romans, this nutrient-dense grain has not
been widely enjoyed. In many countries, rye seems to
have been relegated to a food for the poor, and as
standards of living rise in varied civilizations, the
consumption of rye declined. Yet, in some food cultures,
such as those of Scandinavian and Eastern European
countries, rye retains a very important position.
Hopefully, as more and more people discover rye's
nutritional benefits and its unique taste profile, it
will assume a more important role in our diets.
Today, the majority of the world's rye comes from the
Russian Federation. Other countries such as Poland,
China, Canada, and Denmark are among the other countries
that also grow rye commercially.
Rye's fiber Promotes Weight Loss
Rye is a very good
source of fiber, which is especially important in the
United States, since most Americans do not get enough
fiber in their diets. Rye fiber is richly endowed with
noncellulose polysaccharides, which have exceptionally
high water-binding capacity and quickly give a feeling a
fullness and satiety, making rye bread a real help for
anyone trying to lose weight. A cup of cream of rye
cereal provides 21.6% of the daily value for fiber.
A Better Grain Choice for Persons with Diabetes
Rye
bread may be a better choice than wheat bread for
persons with diabetes. A study published in the November
2003 issue of the American Journal of Clinical Nutrition
found that bread made from wheat triggers a greater
insulin response than rye bread does. Finnish
researchers at the University of Kupio compared the
effects of eating refined wheat bread with endosperm rye
bread, traditional rye bread and high fiber rye bread on
several markers of blood sugar control including plasma
glucose, insulin, glucose-dependent insulinotropic
polypeptide (GIP), glucagon-like peptide 1 (GLP1), and
serum C-peptide in 19 healthy post-menopausal women.
(GIP and GLP1 are incretin hormones secreted within the
gastrointestinal tract during meals that boost the
effects of insulin; c-peptide is a marker of insulin
secretion) All of these markers were evaluated in blood
samples taken both before and after the women ate each
of the breads. Results showed that after the women had
eaten any of the rye breads, their insulin, GIP and
C-peptide responses were significantly lower than after
they ate wheat bread. Among the different rye breads,
however, no significant differences were seen in insulin
and C-peptide response despite their varying levels of
fiber. Researchers felt this lower after-meal insulin
response could, therefore, not be attributed only to the
fiber content of the rye breads, but was also due to the
fact that the starch granules in rye bread form a less
porous and mechanically firmer matrix than in wheat
bread. This would translate into a much greater particle
size being swallowed when rye bread is eaten compared to
wheat, which would slow the rate at which the starch
could be digested into sugar.(December 31, 2003)
Fiber Fights Colon Cancer, Diabetes, and
Cardiovascular Disease
In addition to its usefulness in
weight reduction, fiber, like that found in rye, has
been shown to be useful for a number of different
conditions. One of the most important properties of
fiber is its ability to bind to toxins in the colon and
then remove them from the body. When it binds to
cancer-causing chemicals, fiber helps protect the cells
of the colon from damage. This is one reason why a high-fiber
diet has been shown to prevent colon cancer. When fiber
binds to bile salts in the intestines and removes them
from the body, the body is forced to make more bile
salts. This is good, because the body must break down
cholesterol to make bile. This explains why a good
intake of fiber can help to lower high cholesterol
levels.
Due to their high-fiber content, whole rye foods can
help to prevent high blood sugar levels in diabetic
patients, thereby helping with blood sugar control. And
adding fiber to the diet has been shown to reduce the
uncomfortable diarrhea or constipation experienced by
people with irritable bowel syndrome.
Rye Can Ease Your Ride Through
Menopause While
Helping Prevent Breast Cancer.
Another situation in which
rye may be helpful is menopause. Rye contains a type of lignan that has phytoestrogenic activity. In the body,
phytoestrogens act a little like natural estrogens, and
although their effect is much much weaker, can help
normalize estrogenic activity. For some women, the
phytoestrogens in rye are just strong enough to help
prevent or reduce uncomfortable symptoms that may
accompany menopause, like hot flashes, which are thought
to be due to plummeting estrogen levels. On the other
hand, when too much estrogen is around, rye's lignans,
by occupying estrogen receptors, block out the much more
powerful human estrogens, causing a lowering in
estrogenic activity, and providing potential protection
against breast cancer.
SAFETY
Rye and the Gluten Grains
Rye is a member of a
non-scientifically established grain group traditionally
called the "gluten grains." The idea of grouping certain
grains together under the label "gluten grains" has come
into question in recent years as technology has given
food scientists a way to look closer at the composition
of grains. Some healthcare practitioners continue to
group wheat, oats, barley and rye together under the
heading of "gluten grains" and to ask for elimination of
the entire group on a wheat-free diet. Other
practitioners now treat wheat separately from these
other grains, including rye, based on recent research.
Wheat is unquestionably a more common source of food
reactions than any of the other "gluten grains,"
including rye.
Although you may initially want to eliminate rye from
your meal planning if you are implementing a wheat-free
diet, you will want to experiment at some point with
re-introduction of this food. You may be able to take
advantage of its diverse nutritional benefits without
experiencing an adverse reaction. Individuals with
wheat-related conditions like celiac sprue or
gluten-sensitive enteropathies should consult with their
healthcare practitioner before experimenting with any of
the "gluten grains," including rye.
Other Safety Issues
Rye is not included in the list
of 20 foods that most frequently contain pesticide
residues, and is also not known to contain goitrogens,
oxalates, or purines.
NUTRITIONAL PROFILE
Introduction to Food Rating System Chart
The
following chart shows the nutrients for which this food
is either an excellent, very good or good source. Next
to the nutrient name you will find the following
information: the amount of the nutrient that is included
in the noted serving of this food; the %Daily Value (DV)
that that amount represents (similar to other
information presented in the web site, this DV is
calculated for 25-50 year old healthy woman); the
nutrient density rating; and, the food's World's
Healthiest Foods Rating. Underneath the chart is a table
that summarizes how the ratings were devised. For more
detailed information on World's Healthiest Foods' Food
and Recipe Rating System, please visit
www.whfoods.com
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