FINE RYE FLOUR

The rye (Secalae Cereals) is native from the southeast of Asia, it prefers temperated or cold climates and  silica-sandy soils.  It is nutritious, emollient, energetic and antiinflammathory. 

It is a grizzly cereal, of hard skin, and very consumed in the north of Europe. Surprisingly, the cases of cardiovascular illnesses in the most important places of consumption of this cereal are very strange. 

Some authors attribute to the rye the property of an excellent sanguine liquefier, helping to the arterial flexibility, the hypertension, and vascular illnesses in general.  

The Rye possesses smaller quantity of gluten than the wheat, that’s why it is mixed with wheat in many products in order to acquire more flexibility and consistency in baking outputs.  Rich in fibers, hydrates of carbon, minerals and vitamins, it collaborates in problems of constipation It provides high quality energy, acting as preventive in cardiopathies, and contributing with vitamins and minerals. 

 It is not capable to be consumed by people with celiac affections.