For those who are gluten intolerant, rye is a flavorful grain that can be relied on.

High in fiber, rye actually helps keep your body sugar levels steady. The fiber also helps to clear away waste and harmful substances in your digestive tract. And as the soluble and insoluble fibers in rye bulk up in your stomach and intestines, they help to keep you full and satisfied after a meal.

Rye is also a good source of phosphorus, magnesium and vitamin B1.

Rye is often used as an alternative to conventional flour in baking.

References
[1] Collins, Elise Marie. An A-Z Guide to Healing Foods: A Shopper’s Companion. San Francisco, California: Conari Press, 2009. Print.

Cindy L. TJOL is trained in Psychology, Acupuncture and Traditional Chinese Medicine. She has several years of experience writing on natural health on the internet. Follow her on her blog and read her other articles at Insights On Health.com.