The benefits of rye bread

Rye bread.  Photo: youbabe.ru

Rye bread. Photo: youbabe.ru

In medieval talented unnamed master for many centuries by instinct, by the inspiration of creating technology to produce excellent rye bread, which still has no equal in the world.

Black rye bread— Genuine Russian product that is known to everyone. Production of bread began in ancient times to the present day, it is one of the most important products in every home that can promote health and healing properties.

Rye is one of the most important cereal crops. Useful properties of rye flour is primarily due to the fact that it contains a vital human body amino acid lysine. In addition, a lot of fiber in the flour, macro-and microelements, vitamins E, PP and B, minerals. Rye flour contains two times more potassium and magnesium than wheat, and iron it most by 30%. Rye helps eliminate toxins, heavy metals, etc.

Presented in an optimum ratio selenium, chromium, and vitamin E provide excellent protection to the human body from cancer and premature aging. Rye is also rich in polyunsaturated fatty acids, antioxidants, omega-3 and omega-6, so necessary to reduce high cholesterol levels and maintain a normal heart.

Rye grain is also a source of high iodine content, which is very important for the residents of the Belgorod region, which are deficient in this trace, it is extremely necessary for normal thyroid function, growth, nervous and mental development of man. The use of rye bread improves metabolism and normalizes cholesterol, thus reducing the risk of heart disease, helps prevent many, including cancer. Another important advantage of rye bread is its low energy value, which contributes, in its constant use, weight loss.

Baked rye bread in Russia began in the XI century, the technology remains the same even today. Rye bread — Food product obtained by baking mellowed leaven dough, made from rye flour, water and salt. Sourdough gives a special flavor to the traditional Russian rye bread, which is popularly known as "black."

The preparation technology on sourdough rye bread preserves almost all components of grain-shell nucleus, vitamins, minerals, protein, and fiber, which are indispensable components of the food. In rye bread are many more than other traditional varieties. Dietary fiber contained in rye bread — is "wipers body" that stimulate the bowels, promote digestion, prevention of dysbiosis, eliminates constipation. Contained in rye bread fiber gives feeling of satiety, although they contain a few calories. Daily intake of dietary fiber for humans is about 20-30 grams. This amount can be obtained from 6-8 slices of rye bread. The same amount of grain by 60-80% cover daily requirements in minerals and 30-50% of vitamins.

At the beginning of the last century, the consumption of various products made from rye flour is about 60% of the products of the other kinds of flour. Currently, the use in the diet of rye bread is only 10%, ie, less than 100 grams. per day of the total.

Contained in rye bread minerals stimulate brain activity and strengthens muscles.

In addition, rye bread has various vitamins positively affecting the nervous system.Rye bread maintains blood sugar levels, the level of whichgrows slowly and for a long time so it remains.

The use of rye bread to eat is the prevention of diabetes of the second type.

The content of vitamins, enzymes, minerals and amino acids rye bread on the order exceeds white and is considered a dietary product. This bread is kept longer, acidity protects against mold, the shelf life of rye bread on average 7-12 days.

Rye bread (given its low caloric content) should be included in the diet of the elderly and those who are inclined to overweight and constipation. It is especially useful for bread from wheat flour, which contains in its composition more useful components.

Especially useful is the bread in the winter-spring period, when the body is experiencing an increased need for vitamins, minerals, fiber, so it is advisable to include in the diet of traditional rye bread.

Due to the high acidity of the rye bread is not recommended for people with high acidity of the stomach, suffering from a stomach ulcer and duodenal ulcers, heartburn. Caution should use it with liver and gall bladder. With frequent cases of heartburn is best to choose bread unleavened dough, eg dietary fresh pita or bread, necessarily callous.

Russia's population of old, feeding mainly on rye bread, very rarely suffered beriberi and some other diseases related to micronutrient, fiber. This shows the usefulness of such an exceptional bread, which has almost all essential substances meeting the needs of the organism.

Therefore, a balanced diet with regular inclusion of rye bread should be considered as one of the main components of a healthy lifestyle, contributing to the maintenance of health, the extension of active longevity.

Rye bread — it is 100% natural, contains no artificial ingredients, baking powder, improvers, dyes. You can not abandon the traditional product, which is a natural source of energy for our life.

Doctor on hygienic education EN Kravchuk

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