Rye reduces body weight
In this study conducted at Lund University in Sweden, mice were fed whole grain diets based on either wheat or rye, for 22 weeks. Body weight, glucose tolerance, and several other parameters were measured during the study. The researchers concluded that whole grain rye “evokes a different metabolic profile compared with whole grain wheat.” Specifically, mice consuming the whole grain rye had reduced body weight, slightly improved insulin sensitivity, and lower total cholesterol.
Rye lowers insuline response and improves glucose and suppress hunger
In the fight against diabetes and obesity, foods that produce a low insulin response and suppress hunger can be extremely useful. Scientists at Lund University in Sweden examined the effects on 12 healthy subjects of breakfasts made from different rye flours (endosperm, whole grain rye, or rye bran) produced with different methods (baking, simulated sour-dough baking, and boiling). This cross-over study showed that the endosperm rye bread and the whole grain rye bread (especially the “sourdough” one with lactic acid) best controlled blood sugar and regulated appetite.
Benefits of Sourdough
Sourdough doesn’t cause a spike in your blood sugars like processed white and wheat breads often do
Sourdough is more digestible than standard loaves and more nutritious too. Lactic acids make the vitamins and minerals in the flour more available to the body.
But most of all, Sourdough also render the gluten in flour more digestible and less likely to cause food intolerance.
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