Rye

In whole-grain foods, the plant's cellular walls protect nutrients from oxidation. The process of oxidation begins to occur as soon as grain is ground, exposing the cell's contents to oxygen in the air. Within twenty-four hours of grinding wheat, forty percent of the nutrients have oxidised. Within seventy-two hours of processing (just three days), ninety percent of the nutrients have...

The terms ‘Rye’ and ‘Ryegrass’ can be confusing. They both refer to plants which belong to the grasses (Poaceae family) and their uses overlap. However, they are not the same species. Rye (Secale cereale) is a cereal grain closely related to wheat and barley. It is grown for grain that produces deep flavourful breads but also as a forage and...