is a crop that sustained as Celtic and Slavic cultures, its nutritional quality and hardiness agricultural cycle because it is fast and well adapted to cold and wet. Its main virtue is to support the circulatory system, intestines, liver and diabetes.
The rye (Secale cereale) is a grain native to temperate Eurasia, which is mainly used for bread and as fodder for livestock. Its culture is less important in other regions. It is also used to make braided objects, since the straw is stronger than that of other cereals. It also participates in a proportion higher than 50% in the malts used to make whiskey. Other food use of rye is in the form of flakes (such as rolled oats) used in the preparation of muesli or granola (combinations of cereals, dried fruits and raisins).
Humans began to cultivate rye rather late, perhaps for only 2000 or 3000 years. Is a typical cereal mountains, harsh winter resistant and very vigorous, nurtured the Celts and Slavs. Still widely grown in northern Europe and Asia. There are numerous varieties, all highly resistant to cold, the most cultured, called winter, are suitable for planting in fall, others are planted in spring. NUTRITIONAL
Rye contains less gluten (protein) wheat, thus less responsive to the action of yeast and the dough does not hold much gas when fermenting. Rye bread (pumpernickel or black bread, widely consumed in Germany) is more compact, less spongy and darker than wheat bread. The famous Swedish wasabröd (crackers) are made con centeno y resultan tan exquisitas como las tostadas que se hacen con fetas de pan de centeno.
Nutricionalmente el centeno es bastante proteico (14,8%) aunque su pobreza de gluten sugiera lo contrario. Precisamente esta carencia de gluten es su punto de fuerza; si bien es menos ligante y esponjoso que el trigo, el centeno provoca menos formación de moco y menos reacciones alérgicas. Posee buena dosis de lisina, aminoácido limitante en maíz, arroz y trigo.
El centeno tiene buen tenor de vitaminas B (B1, B2, B6, niacina, ácido fólico) y E (tocoferol), y está muy bien dotado de hierro y magnesio (con 100g cubrimos quarter and one third of our respective daily needs). It also has good amount of phosphorus, potassium, selenium, zinc and other trace elements, all with very low sodium intake. THERAPEUTIC PROPERTIES
Its high potassium content makes it useful to liver function, but also heart and lungs benefit from their normal consumption. Unlike wheat, starch molecules are enclosed in a thin web of cellulose. This slows intestinal digestion, thereby releasing glucose is gradual and progressive, avoiding sharp peaks and well being tolerated by diabetics and hypoglycemics.
Rye is recommended for circulatory problems (arteriosclerosis, viscous blood, hypertension, angina pectoris) and as a tonic food, tonic, laxative, hypoglycemic, hypocholesterolemic and protector of cancer. Because of its high fiber intake, rye is a good laxative and is especially recommended to treat constipation as it encourages intestinal transit. The rye breads time delay stomach emptying, which reduces hunger between meals. Furthermore, its consumption is also indicated for diabetic because it reduces the absorption of simple sugars, and people with high blood cholesterol as part of the fiber drag cholesterol and removes the faeces. Rye also has antienzimas IT and IC protein, tumor , this makes it advisable especially in diseases of the colon.
Its positive effect on the circulatory system is due to a combination of factors present in its composition: antioxidants (tocopherol), trace elements (selenium, zinc), vitamins and flavonoids (rutin). This combination has an effect on the artery walls elasticising and plasticizer on the blood, reducing capillary fragility and blood viscosity.
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