Rye – nothing on celiac disease

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Rye – nothing on celiac disease


Rye is one of the most popular cereals in Germany. It serves not only as a feed, or biomass, but is also used in food production – for example, for rye rolls or rye bread. Also beer and brandy is made of rye produced. The grains can be processed into flour, semolina, meal and flakes more.

Healthy ingredients of rye

Rye grains contain approximately:

  • 54 Percent Carbohydrates
  • 9 Percent Of Protein
  • 13 Percent Of Dietary Fiber
  • 2 Percent Fat
  • 2 Per Cent, Of Mineral Substances

Add to this the B – and E – vitamins as well as folic acid and Pantothenic acid.

Effect on health

For the daily diet, the high proportion of food are particularly essential amino acids in rye and the contained Pentosans valuable, because a cancer is said to have a preventive effect. A comparison between Finnish and American women revealed that the Finn was consumed in approximately the same overall fiber intake significantly more rye-fibers. At the same time you got sick much less frequently in certain types of cancer such as breast or colon cancer.

The high content of ballast substances in rye stimulates the digestion and regulates cholesterol levels. In addition, the rye keeps you satisfied longer than, for example, of wheat, and is therefore preferable in a figure-conscious diet.

Rye contains Gluten

In rye, however, contain Gluten. Therefore, people should avoid with a gluten intolerance (celiac disease) on rye products.

In addition, rye pollen Allergy is a common trigger of hay fever. But not only against Pollen, but also against rye flour, you may develop a rye Allergy. Such an Allergy is, however much less frequently.

Rye bread, liquor and beer

In recent years, the healthy rye has lost some of its popularity. The rye protein is formed no adhesive, is rye bread is less airy and fluffy than other types of bread. At the same time rye binds water and allows the bread to be slower to dry out, making it the ideal storage of bread. Well-known rye bread varieties are Pumpernickel, and black bread. In General, rye bread is usually darker, more aromatic and stronger than wheat bread.

In addition, rye is also suitable for the production of Brandy: grain and some high quality vodka varieties are distilled from the grain. In addition, it can be brewed from rye mash beer. About half of the world’s rye yield is used as animal feed. A quarter is processed into food, the Rest ends up as a straw on farms or as a biomass in power generation.

Origin and season of rye

On the Black sea, rye was Wild already 6.600 before Christ, belonged, however, only much later to the main cereals. In the middle ages, rye has developed gradually to the most popular bread fruit. Today, after Russia, Germany is the second largest rye producer in the world. Rye is preferably grown on sandy soils and requires a cool, but dry climate.

In Germany, mainly of the sturdy winter-grown rye, its flowering time is between may and July. In this time many people are struggling with allergies, because rye pollen is one of the most common triggers of hay fever.