Rye (cereal) - Useful Properties And Use Of Rye, Sprouted Rye Grains, Cultivation. Winter Rye, Sowing

2024 Author: Josephine Shorter | [email protected]. Last modified: 2023-12-16 21:43

Rye

Useful properties and use of winter rye

Useful properties of rye

Rye is the first cereal that people began to use for food. This unique and very useful plant is still a healthy dietary product today. The rye grain, known for its unique properties, gives health and energy of the sun. Its protein contains lysine and threonine (amino acids). Rye contains water, proteins, fats, carbohydrates, dietary fiber and ash.

The plant contains vitamin A of groups - beta carotene, which preserves the integrity of the cellular structure and protects the body from aging, B1 - thiamine, which prevents vitamin deficiency, and B2 - riboflavin actively involved in the processes of protein, carbohydrate and fat metabolism. It is impossible to assess the effect of niacin, a substance supplied by vitamins B3 and PP.

Due to the presence of pantothenic and folic acid, rye has a general strengthening effect on the body and has an excellent effect on the function of hematopoiesis. Eating rye products stimulates the cardiovascular system. Grain is an excellent antioxidant, anti-allergenic and anti-inflammatory agent. As a supplier of macronutrients such as potassium, calcium, magnesium, sodium, phosphorus, rye is widely used in folk medicine.

Official medicine, as well as folk medicine, takes into account the usefulness of the plant, recommending rye bread, sprouted grains containing iron, manganese, copper, zinc, selenium as a therapeutic food for many ailments.

The use of rye

Repeated studies of the composition of rye and the practice of using it in nutrition have proven that if a person strives to be healthy, then this is the first product with a huge number of useful properties that are difficult to find in any other. Eating rye is essential for those with cancer of the lungs, throat, esophagus, stomach, breast and bladder. The constant use of rye products helps to block the development of these diseases.

They must certainly be present in the diet of diabetics, since they contain fructose and essential amino acids. Fiber and hemicellulose have a definite healing effect, they enhance the work of the gastrointestinal tract. Cardiologists agree that by giving preference to rye bread, heart disease is prevented by linolenic acid. The introduction of rye into the diet is indicated for chronic constipation, colitis.

It gives vitality to the muscles, normalizes the function of the lymphatic system, regulates metabolic processes, eliminates depression, relieves nervous tension. On average, 100 g of rye contains about 338 kcal, which allows it to be used as part of dietary menus used in the fight against obesity. By stimulating the work of the adrenal glands and the production of hormones, rye substances protect against the development of arthritis, inflammatory processes, and the toxicological effect of infections.

A variety of vital functions are regulated by vitamins, they contribute to the recovery of the body after any operation. In particular, pantothenic acid has a cleansing effect on the skin in the treatment of eczema, heals wounds and burns. Easy and quick recovery occurs with diseases of the liver, kidneys, stomach. By cleansing the intestines of toxins, rye helps to more effectively treat bronchial asthma, allergies, and colds.

It is useful to drink a decoction of rye bran with diarrhea, the drink has a fixing property. Its use has an expectorant and softening effect on dry coughs. Rye bread soaked in milk is used to soften and ripen abscesses, boils. You can apply warm dough to tumors, make compresses of rye bread for joints and on the lumbar region with radiculitis, this reduces pain.

Rye porridge, bread, flat cakes are useful for thyroid diseases. A decoction of bran should be taken for atherosclerosis, hypertension, anemia. For a long time, rye kvass was prepared in Russia - a tasty, nutritious and biologically valuable drink. It contains lactic acid, B vitamins, calcium, magnesium, phosphorus, amino acids. It quenches thirst, normalizes digestion, eliminates bacteriosis, destroys pathogenic microbes and is good for the heart.

For constipation, rye bread is consumed 100-200 grams during meals three times a day. Traditional healers recommend taking a healing infusion of flowering spikelets of rye for coughs and bronchitis.

Infusion of spikelets of rye: chop the spikelets and pour 2 tablespoons with 2 cups of boiling water. After a two-hour infusion, drink 3-4 times 0.5 cups in small sips.

Sprouted rye

Sprouted rye contains many enzymes and useful elements, their number increases many times during the germination process, and even new substances are formed that are not in grains. The sprouts contain plant hormones and oils. The presence of folic acid affects cell division, the growth and development of all organs and tissues of the fetus, therefore rye is necessary for the normal development of the child, has a good effect on the processes of hematopoiesis and the well-being of the expectant mother.

It is the main source of the formation of red blood cells, leukocytes and platelets. Participates in the synthesis of ribonucleic acid and amino acids. And this, in turn, promotes better absorption of iron - a valuable substance involved in the formation of hemoglobin. The use of an environmentally friendly product allows you to maintain activity, endurance, and efficiency. Sprouted grains contain a lot of easily digestible sugar, so the benefits for the body in diabetes and gallbladder diseases are obvious.

Juicy sprouts restore visual acuity, hair color and density, strengthen teeth and skeletal system, and have a beneficial effect on the musculoskeletal system. They rejuvenate the body, remove cholesterol, and reduce weight. For germination, grains are suitable, in the quality of which you need to be sure. If the seeds are treated with harmful substances, they easily float to the surface of the water. Healthy, washed grains are spread in a thin layer on a cloth, which is spread in a container, and covered with a cloth from above, Poured with water, slightly covering the grains.

In a couple of days, green sprouts will appear. It is advisable to wash the rye before the greens appear in order to avoid oxidation and water it with water, since the liquid evaporates and is absorbed by the seeds. Before use, the product should be rinsed with cold water to eliminate odor. Porridge and sprouted rye salads are the best breakfast for adults and children, especially useful for the elderly.

Rye grain

The rye grain is oval, elongated; there is a groove on the abdomen. At one end there is an embryo, and at the other a beard, the surface of the fruit shell is most often grayish-green in color. Inside the seed there is a mealy kernel - this is the most valuable part.

As a result of grinding rye grain, flour is obtained and, depending on the method of grinding, it happens: seeded with a small content of shells, peeled has a white color with a gray tint, it has more shells and wallpaper is the most valuable, all parts of the whole grain are preserved in it. Rye flour is suitable for almost all types of bakery products for dietary and medical purposes.

Growing rye

Before sowing rye, it is necessary to prepare the field in the fall, because the cereal assumes early sowing. Rye seeds germinate at + 1-2 degrees, frost is not terrible for seedlings. The soil should be moist, fertilized and free of weeds. Tillage or plowing with special technical mechanisms is carried out 3-4 weeks before sowing.

The grain crop grows well on hills, loves the sun, light, heat is necessary for the formation of grains in the spikelets. Agronomists advise harvesting when the grains are firm. The harvesting is performed on a sunny day, dried under a canopy and stored in special containers in a dry room.

Rye varieties

Over the centuries, various varieties of rye have been formed, differing in growing conditions, resistance to cold, etc. They are bred for flour, there are spring and winter varieties.

Sowing rye is widely cultivated in Russia, Ukraine and Belarus. It brings together over 40 varieties. It is very resistant to rust and drought and produces good yields regardless of weather conditions. Food and fodder crops are used for medicinal purposes in the form of decoctions and infusions for bronchitis, respiratory catarrh, pneumonia.

Broth of sowing rye: boil 2 tablespoons of grain or rye bran in two glasses of water for 5-7 minutes over moderate heat. Wrap, leave for 1 hour. Strain and drink hot 4 times a day.

Winter rye is able to grow rapidly and build up a large green mass at a later date. It is a nutritious feed for farm animals and a green fertilizer, it improves the physical properties of the soil, after the young plants decompose, the soil is enriched with organic matter and humus. Winter varieties are able to prevent the appearance of weeds. For the treatment of burns in folk medicine, there is an old way.

Ointment recipe: The stems and leaves of winter rye collected in the spring are pounded, combined with fresh pork fat, so that the fat covers the raw material, simmered over low heat until the color of the leaves changes, after which they are filtered and poured into a jar. Lubricate areas covered with blisters and wounds.

Contraindications to rye

Contraindications for the consumption of rye can be hyperacid gastritis, stomach and intestinal ulcers.

The author of the article: Sokolova Nina Vladimirovna | Phytotherapist

Education: Diploma in "General Medicine" and "Therapy" received at the Pirogov University (2005 and 2006). Advanced training at the Department of Phytotherapy at the Peoples' Friendship University of Moscow (2008).