Whole rye bread – our pride.
Bread made from rye flour (type 2000)
Rye bread is beneficial for the functioning of the gastrointestinal tract. It promotes the propagation of beneficial bacteria in the intestine and inhibits the growth of pathogenic bacteria. The lactic acid contained in such breads facilitates digestion and prevents constipation.
The rye bread also has a lower glycemic index (48) than wheat bread (70). As you know, the product has a lower index, the better for health. After eating such food, there is no rapid increase in blood glucose. This is especially beneficial for diabetics and obese people.
Importantly, rye bread can help in the prevention of cancer. It contains phytoestrogens, which are transformed into the human body to protect against the occurrence of breast cancer and prostate cancer. In addition, the lactic acid bacteria formed during dough fermentation can eliminate carcinogenic compounds, such as nitrite.
Regular consumption of rye bread can also prevent cardiovascular disease. It contributes to lowering the level, promoting the development of atherosclerosis, LDL cholesterol in the blood. In addition to the sourdough breads do not need to add a lot of salt, because by acidification bread is salted, despite a small addition of salt. It is important in the prevention of hypertension.