Rye is a member of the cereal family. Useful properties of rye almost limitless. Rye grains are extremely rich in various vitamins (B1, B2, PP, D, E, C) and various minerals (magnesium, calcium, potassium, phosphorus, iron, fluorine), in addition, the composition of rye grains includes carotene, proteins, fats, fiber. The flour obtained from rye grains contains a very high percentage of amino acids, such as threonine and lysine.
One of the causes of obesity is the excessive consumption of bread made from premium wheat flour, together with sugar. Rye bread does not contribute to a rapid increase in body weight.
When white bread predominates in a person’s diet, this can lead to the gradual occurrence of colon atony. Since the fat content of rye is very high in unsaturated linoleic acid, eating rye bread is more favorable for people suffering from atherosclerosis. In terms of nutritional value, rye grains are superior to wheat grains.
In addition, the organic fluoride contained in rye grains is useful for promoting dental health.
Rye has a very strong healing effect on the human body.
INSOMNIA
Mix rye and oat grains in equal proportions. Take a few tablespoons of this mixture per liter of water and boil until the grains completely crack. Then infuse, cool and filter. consume one hundred ml three times a day. If after several weeks of use a positive result is not achieved, the number of doses should be doubled. Another recipe. During the day, a mixture of rye bread (crushed), finely chopped fresh cucumbers and bread kvass is prepared and applied to the forehead several times.
WARTS
Warts occur when a virus penetrates the skin. As a result, local keratinization of the skin appears, in the form of round-shaped hills, growing over time. Pour rye flour, taken at the tip of a knife, into a saucer and drip vinegar essence into it, constantly stirring the mixture with a match (the part where there is no flammable substance), being careful not to get burned. After the mixture becomes thick, apply it to the wart (steaming it in advance). Under the influence of concentrated acetic acid, the wart tissue becomes darker, dries out and soon comes off. The ointment is not applied around the base of the wart, but rather exactly in the center. It is not permissible for the essence to come into contact with healthy areas of tissue.
BRONCHITIS
A decoction prepared from rye flowers, as well as its ears, is used for colds and respiratory diseases. A decoction of rye bran is excellent as an expectorant. Take two tablespoons of this raw material per two glasses of boiling water. Boil for a couple of minutes, leave, cool, filter. Drink one third of a glass three times a day.
ARTHRITIS
Take horseradish root, wash it and grate it finely. Rye flour and pork fat are added to it, everything is mixed. This mixture should be applied to the sore joint, tied with cloth and insulated. Each person’s skin is differently sensitive to the components of horseradish, so before regularly performing this procedure, you need to choose for yourself an individual ratio of the participating components in the mixture in order to eliminate the burning effect of horseradish gruel.
CONSTIPATION
Many medicines prepared from cereals affect the functions of the body. Rye negates any negative changes in the functioning of the intestines, both in one direction and in the other. People who suffer from constipation should eat bread only made from rye flour (no white bread). A decoction of green rye stalks is used to increase the tone of the intestinal walls. Pour one tablespoon of this mixture into a glass of boiling water. Boil for two minutes, leave, cool, filter. Drink half a glass three times a day before meals.
In addition, bran helps get rid of constipation. The shortest way to healing the rectum is to introduce bran bread into your diet.
TOOTHACHE
A crumb of rye bread is placed in the hollow of the diseased tooth. Naturally, this method is acceptable when it is not possible to get help from a dentist.
RADICULITIS
Take equal quantities of sunflower oil, mustard powder, honey, vodka and mix everything. It is extremely important to get an even distribution of all components, especially mustard, to avoid burns on the body. Upon completion of preparation of the composition, rye flour is added to it in small portions. Add as much of it as needed to make the flatbread. The cake is heated and, through 5-6 layers of gauze, applied to the sore spot. If severe redness of the skin occurs, the session is stopped. The procedure is repeated the next day. One cake is used four to five times. This procedure significantly softens the tissue and improves spinal correction.
Oat grains
Oats
Oat grains have emollient and choleretic properties. Used for gastritis, peptic ulcers, diseases of the nervous system, metabolic disorders. Contains essential amino acids, vitamins: A, B1, B2, B6, E, steroid saponins, sigmasterols, beta-sitosterol, organic acids, flavonoids, minerals, essential oils. According to verified data of traditional medicine, a decoction of oat grains is used for diabetes, metabolic disorders, disorders of the gastrointestinal tract, incl. the process of assimilation of nutrients, with peptic ulcers, hepatitis.
Oats in folk medicine.
The decoction is prepared at a ratio of 1:10, boiled for 5 minutes, kept in a sealed container for 24 hours, and filtered. Take 1/2 cup - 1 cup 2 times a day after meals (has a choleretic effect and promotes the regeneration of hepatocytes).
Oat infusion is used as a diuretic that regulates metabolic processes in the heart muscle and nervous tissue. To prepare it, pour the grains with cold water in a ratio of 1:10, leave for 1 day, filter and take 1/2-1 glass 2-3 times a day before meals.
A decoction of oats with honey is a general tonic
Take 1 cup of oat grains, pour in 1 liter of boiled water and simmer until 1/4 of the liquid evaporates. Then strain and take half a glass, dissolving honey to taste, 3-4 times a day before meals as a general tonic, as well as for inflammatory diseases of the stomach, intestines, and joint pain accompanying metabolic arthritis.
Oat grain – 1 tbsp. spoon, rye grain - 1 tbsp. spoon. Mix oat and rye grains, add 0.6 liters of water and cook until they begin to burst. Cool and drink the decoction throughout the day.
Gastritis.
To normalize gastric secretion. oat grain – 10 tbsp. spoons, water - 1 liter. Pour water over the grain, boil, cover and cook over low heat for 3 hours. Drink in four doses 20 minutes before meals.
Hypertension. oats grain – 5 g., Wheatgrass (rhizome) – 5 g., Juniper berries – 10 pcs. Mix the ingredients, pour 1 liter. Cook boiling water until the liquid reduces to 0.7 liters. Drink 0.25 cups 6 times a day for 40 days.
Diabetes. oat grain – 400 g, water – 6 liters, honey – 100 g. Wash the grain, pour 6 liters of boiling water, cook until the liquid is reduced by half, strain, add honey, boil. Drink kak tea.
Wash the sprouts, dry and grind. Dilute flour with cold water, add boiling water, cook for 2 minutes. Leave for 20 minutes. Strain it. Take 1 glass 3 times a day before meals (fresh only).
Sprouting oats.
Wash the oats, distribute evenly in a flat bowl, cover with water overnight (6-8 hours), rinse in the morning, spread out, cover with a damp thin cloth, periodically wetting the cloth, sprouts will appear within 1.5 - 2 days. Unsprouted grains are not eaten. Eat sprouts up to 3 mm long. Adding to various dishes, salads, soups, etc. Sprouts can be stored in the refrigerator for no more than two days.
Wheat grains
Unlike cereals and flour, whole wheat grains (fruits) contain significant amounts of mineral salts, B vitamins and vitamin E for the body. A decoction of grains and an infusion of wheat sprouts are beneficial for a healthy and sick body. The decoction and infusion are used instead of water in the preparation of soups, kvass, and can also be used independently. An infusion of sprouts is a prophylactic against many diseases, including acute respiratory infections and metabolic diseases. Wheat grain
You can use the decoction and infusion to make lotions to soften the skin of your face and hands.
Method for preparing the infusion: pour one tablespoon of grains with a glass of boiling water, steep for 2 hours, then boil for 10-15 minutes and filter.
Method for preparing the decoction: prepare at a rate of 1:10, boil for 5 minutes, keep for 24 hours in a sealed container, filter. Take 1/2 cup - 1 cup 2 times a day after meals (has a choleretic effect and promotes the regeneration of hepatocytes).
Growing wheat sprouts (sprouting): wash the grain, place it between two layers of cotton cloth, well soaked in warm water, and leave at a temperature of 22-24 degrees C. Moisten the top fabric from time to time until sprouts appear (pecking). They usually appear within a day or two. White sprouts can only be consumed when they reach 2 mm.
Sprouted wheat is eaten in its pure form (chew thoroughly!) or passed through a meat grinder and mixed with nuts, honey, raisins, and dried apricots. It can also be added to various dishes, salads
Folk tonic
Take whole wheat grains, rinse with cold water, pour water in a wide bowl level with the top layer of wheat, cover with damp gauze and place in a warm place for 10 hours. Then drain the water and cover the grains with moistened gauze folded in 3-4 layers. As soon as sprouts emerge from the grains, you need to sort out all the wheat, leaving only grains with white sprouts (grains with green sprouts are poisonous). They should be ground, adding prunes or raisins, as well as honey to taste, and eat 50 g of the mixture 1-2 times a day as a tonic that helps restore strength (for example, after suffering debilitating diseases - pulmonary tuberculosis, peptic ulcer and etc.).
Rye grains
Rye grains have greater health value than baked black bread. They contain B vitamins, vitamins E, F (in particular, linolenic and linoleic acids), mineral salts. A decoction of rye grains is useful for a healthy and sick body. This decoction helps prevent cardiovascular diseases. In folk medicine it is used as an emollient and expectorant for inflammatory diseases of the respiratory system.
Directions for use: pour one tablespoon of rye grains into a glass of boiling water, leave for 1 hour in a closed container, then boil for 3 minutes and filter. The decoction is used instead of water, partially or completely, when preparing soups, main courses, kvass, and is also used independently.
Rye to relieve joint pain
Required: 1/2 l of mature rye, 2 l of water, 0.5 l of vodka, 1 kg of honey, 30 g of barberry root.
Method of preparation: pour mature rye grains into a saucepan, add water and bring to a boil on the stove, but do not boil. When the water has cooled, pour the broth into a three-liter jar and discard the rye grains. Pour vodka into a jar, add honey and barberry root. Mix the composition thoroughly and leave for 21 days in a dark place.
Directions for use: take 25-30 g 3 times a day half an hour before meals. The full course of treatment is 3 three-liter jars.
Barley grains
Barley grains contain vitamins A, D, E, B vitamins, polysaccharides, amino acids and minerals in an active and easily digestible form, and barley is a natural grain antibiotic, hordecin. A decoction of barley grains is recommended for inflammatory diseases of the stomach and intestines, as a general tonic after operations on the abdominal organs and to relieve cough in bronchitis and other respiratory diseases, as a special diuretic and anti-inflammatory agent for nephritis and nephrosis (sparing the kidney parenchyma), as a remedy stimulating milk production in nursing mothers, as a liquid for diluting infant formula.
Barley malt solution is used in cosmetics. For inflammatory processes on the skin, it is recommended to take malt baths and nourishing masks made from barley groats.
Decoction one tbsp. pour a spoonful of grains into a glass of water, leave for 4-5 hours, cook for 10 minutes, strain through 2-3 layers of gauze. Take 1 tablespoon before meals.
Barley malt: germinate barley seeds, dry and grind into powder, then pour 2-3 tablespoons into 1 liter. hot water and insist. Malt cannot be stored for a long time, as it loses its medicinal effect.
Growing barley sprouts: wash the grain, place it between two layers of cotton cloth, well soaked in warm water, and leave at a temperature of 22-24 degrees C. Moisten the top cloth from time to time until sprouts appear (pecking). They usually appear within a day or two. White sprouts can only be consumed when they reach 2 mm.
| ITIS | |
| NCBI | |
| EOL | |
| GRIN | t:317600 |
| IPNI | 421164-1 |
| TPL | kew-441740 |
Rye, or cultivated rye(lat. Secále cerále) - annual or biennial herbaceous plant, species of the genus Rye ( Secale) family Cereals. Rye is a cultivated plant, grown mainly in the Northern Hemisphere. There are winter and spring forms of rye.
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Rye is an annual or biennial herbaceous plant. Rye as a natural species is a diploid form (2n = 14). In recent decades, breeders have obtained tetraploid rye (2n = 28) by doubling the number of chromosomes in cells, varieties of which form large grains (the weight of 1000 grains reaches 50-55 g), powerful straw, resistant to lodging.
Some of the traveling scientists admit the existence of not only wild rye, but also other grains in some areas. For example, Biberstein encountered wild rye in the Caucasus-Caspian steppe, then in Crimea, near Feodosia, and near Sarepta. Linnaeus speaks of wild rye, which allegedly comes across on the Volga, near Samara. There is an assumption that rye could have been brought to those parts by Tatar tribes who once lived beyond the Volga. The famous traveler to Turkestan Severtsev believes that rye came from wild relatives growing in southern Russia, northern Africa and Central Asia.
According to the observations of Professor A.F. Batalin, rye in the south, after mowing, can produce shoots, that is, it turns out to be a perennial plant. Such rye, according to Batalin, is quite similar to the wild type of rye - Secale anatolicum, which grows wild in Turkestan. It is believed that our rye originated from a perennial wild species, but only thanks to cultivation it became an annual one. But Warming considers a relative of R. Secale montanum, which grows wild in Central Asia, is distinguished by its brittle straw, grains fused with films, and long-term development. According to Bibra, most botanists treat the testimony of travelers about the homeland of rye with distrust. Decandolle also asserts the same on the grounds that various authors very often confused Secale corcale with other perennial species or with those whose ears easily break and which are thoroughly considered different by modern botanists (Secale fragile - according to Biberstein, Secale anatolicum - according to Boissier, Secale montanum - according to Gussone and Secale villosum - according to Linnaeus). But the true place of origin of most of our grain plants (including the homeland of rye), as well as domestic animals, remains unknown, although some of these plants, such as wheat, were sown in Ancient Egypt 4000 BC. e. and were cultivated by almost all the peoples of that time.
The composition of rye grain includes proteins, carbohydrates, fiber, vitamins, minerals.
Today, rye is cultivated primarily in Germany, Poland, Scandinavia, Russia, China, Belarus, Canada and the USA. In Russia, it is grown mainly within the forest zone. The leaders in rye cultivation are Poland, Russia and Germany.
| A country | |||
|---|---|---|---|
| Poland | 7 600 | 6 288 | 3 359 |
| Russia | - | 4 098 | 2 932 |
| Germany | - | 4 521 | 2 812 |
| Ukraine | - | 1 208 | 1 300 |
| Belarus | - | 2 143 | 1 250 |
| China | 1 283 | 1 200 | 748 |
| Canada | 569 | 310 | 367 |
| Türkiye | 360 | 240 | 260 |
| Czech | - | 262 | 193 |
| USA | 518 | 256 | 191 |
In the Russian climate, rye production has a significant impact on the country's food security.
The grains, bran and green stalks of rye are used for medicinal purposes.
Highly productive short-stem varieties resistant to lodging and diseases have been developed and recommended for use: Bezenchukskaya 87, Short stem 69, Haze, Blizzard, Saratovskaya 5, as well as a variety of perennial rye Derzhavinskaya 29.
Rye grain is similar in appearance and structure to wheat grain; it has an elongated oval shape, on the abdomen there is a groove that penetrates deeply into the grain, at one end of the grain (from the back) there is an embryo, at the opposite end there is a pubescence (beard), visible to the naked eye (Fig. 45).
The internal structure of the grain is almost the same as that of wheat - the outside of the rye grain is covered with fruit shells, under which lie the seed coats and one row of aleurone layer cells, the inside of the grain is occupied by a mealy core - endosperm, the largest and most valuable part of the grain. The germ, as mentioned above, is located at the base of the grain.
Rye, one of the most important cereal crops for humanity, was first grown in Asia and Transcaucasia more than 2000 years ago. Until this time, wild rye grew as a weed that abundantly populated wheat and barley fields. The “stubborn” rye weed often surprised farmers with its unpretentiousness to soil and climatic conditions. But it was the resilience and endurance of wild rye that played a key role in its future fate - soon this plant, along with wheat and barley, began to be grown in specially designated fields. Cultivated rye turned out to be “profitable” for farmers in all respects. It was less susceptible to diseases, successfully suppressed the growth of weeds, and could also bring a high and stable harvest even on those lands where, due to unfavorable external factors, wheat or barley could not grow(winter rye crops are not afraid of rain, drought or frost even down to -30 degrees).
In the 1st century BC. Thanks to the intensive development of trade between countries, the cultivation of rye gradually became widespread not only in Asia and Transcaucasia, but also soon became one of the main occupations of grain growers in Europe and Russia.
From the 11th century and until the mid-20th century. Russia, with its vast fields of eared rye, rightfully bore the title of “rye state” (for many centuries, our country was the main exporter of rye to Europe). The important role of this productive grain crop in the life of the Russian people is eloquently spoken of by proverbs and sayings written in its honor: “I don’t bow to the rich: I milk my own rye”, “Don’t grieve about the rye: just hold the bag”, “He is good who has rye was born,” etc.
Rye (“black”) bread was the main everyday food of the common people in Rus', but Russian peasants could afford wheat (“white”) bread only on holidays. In addition to “black” bread, pancakes were prepared from rye flour, gingerbread cookies and open pies were baked - “wickets” stuffed with porridge, peas, and crushed potatoes. The famous kvass, a non-alcoholic drink made from fried rye crackers or special malt (sprouted and then dried rye grains), has been no less popular than rye baked goods among Russians for a long time and to this day. Delicious rye kvass perfectly quenches thirst and helps restore strength in the hot season, and in addition, has a lot of healing and dietary properties (in particular, “live” rye kvass, prepared without any artificial additives, has a bactericidal effect against some pathogens infections). Various versions of rye kvass recipes are given on our website.
Today, Russia is still one of the world leaders in the production of rye, and in terms of gross harvest, rye in our country ranks third after wheat and barley.
The scope of industrial use of rye grown in Russia is currently quite diverse and is not limited to the traditional use of this cereal grain as a raw material for the flour-grinding, baking and brewing industries. Rye grain is also widely used in alcohol, starch, and feed production. The green mass of rye cereal is fed fresh to livestock or harvested as silage.
Rye contains 54% starch, 1.6% fat, 9.9% protein, 3.5% fiber. Rye grain is also rich in vitamins (E, A, B1,B2, B3, B6, B9) and contains a diverse set of macro- and microelements necessary for the human body (potassium, phosphorus, magnesium, silicon, sulfur, chlorine, sodium, manganese , aluminum, zinc, copper, boron, vanadium, titanium, fluorine, nickel, selenium, tin, iodine, cobalt).
In terms of the percentage of nutrients, rye is in many ways similar to wheat, but there are certain differences.
For example, in terms of protein content, rye is slightly inferior to wheat. But Rye protein contains significantly more useful amino acids (lysine, threonine, etc.) than wheat protein. In addition, rye differs from wheat in its increased sugar content, increased enzyme activity and low amount of gluten. But it is precisely due to the reduced gluten content that rye bread goes stale much slower than wheat bread, and this, of course, is its undeniable advantage.
In terms of vitamin E content, famous for its antioxidant and immunostimulating properties, rye is slightly inferior to wheat, but twice as high as oats and barley. In addition, rye contains a lot of selenium, a powerful antioxidant that is necessary for the normal absorption of vitamin E by the body. The harmonious balance of selenium, chromium and vitamin E in rye grain provides the human body with excellent protection against cancer and premature aging.
In terms of the percentage of some B vitamins (B1, B2, B3, B6), necessary for the normal function of the nervous system, heart, brain and muscles, rye is practically no different from wheat.
Rye grain is rich in potassium, magnesium and iron. Potassium and magnesium in combination with selenium are indispensable for the proper functioning of the cardiovascular system. Iron in combination with cobalt maintains a normal level of hemoglobin in the blood, and therefore is “responsible” for the complete supply of all human tissues and organs with oxygen. It should be noted that rye is also very rich in polyunsaturated antioxidant acids Omega-3 and Omega-6, which are so necessary for reducing the level of bad cholesterol and maintaining normal heart function.
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