Research
Rye is one of the most important ingredients in our crisp, whole grain breads. Most of our whole grain bread is baked using 100 percent rye whole meal flour, which contains all the wholesome parts of the rye grain, including the shell and germ. Rye grain is extremely rich in minerals, fiber, protein, carbohydrates, vitamins and polyunsaturated fatty acids.
The benefits of eating whole grain bread are well known. Most dietary fiber comes from the outer part of the grain and it is this fiber, along with complex carbohydrates, that makes whole grain bread such a healthy food.
For many years, Wasa has been involved in various Swedish and international research projects looking at the effects of whole meal and whole grain bread products on health. There is now growing evidence that whole meal products, including whole grain bread, can prevent a number of diseases, including several pointing to the ability of whole grain foods to protect us against cardiovascular disease and diabetes. Many studies also support the protective properties of eating healthy foods like whole meal flour against cancer, especially hormonal forms of cancer, such as breast and prostate cancers.
The outcome of such research has resulted in the food authorities in the USA and Great Britain supporting the argument that eating healthy foods, such as whole grain bread, can reduce the risk of cardiovascular disease.
Whole grain bread may also become one of the means by which the Western world combats the growing problem of obesity. Whole meal products make us feel satisfied for a long time and contain relatively few calories—as long as they are not used in combination with excessive amounts of fat, of course.
