According to Dr. Mark Hyman, rye bread and rye pasta can, “Turn off all of the genes that cause diabetes.” Dr. Hyman, didn’t reference whole-grain rye; he referenced rye bread and rye pasta. The article was published in 2011, and I’m just reading it now. Somehow, I had missed this important information.
So here’s what I read by Dr. Mark Hyman, who is one of our most credible sources when it comes to food and nutrition:
“Breaking news! Some newly discovered compounds have just been found to turn off all of the genes that cause diabetes. Are these compounds found in a pill bottle? No! Instead, you’ll find them on your dinner plate — in rye bread and pasta.”
Lose weight and improve metabolism???
In another article dated 2013, I found:
“As I mentioned in my book, UltraMetabolism, rye has some very special properties because it is slowly absorbed by the body and has phytonutrients that help you lose weight and improve metabolism.” ~~Dr. Mark Hyman (2013)
I’m betting you hadn’t heard about this, either. Why hasn’t this information been all over the news? You might not know anyone who is diabetic, but I’m guessing you at least know one person who is overweight and headed in that direction.
Do You Own a Bread Machine?
You wouldn’t have found wheat products in my home for about the last fifteen years (read why here). The exception was holidays or when having guests for dinner–UNTIL–I found Jovial’s All-Purpose Einkorn Flour. My husband is quite happy I found it and especially happy I found Dr. Hyman’s article about rye.
I’m still using my Westbend bread machine that I’ve had for about 20 years. I love it! It lets me delay the start so we can wake to homemade bread.
I plan to upgrade to this bread maker in the near future:
- Place all ingredients, in the order they appear, into bread machine pan.
- Lock pan into bread machine.
- Set bread machine to: WHOLE WHEAT, 1½ POUND, MEDIUM CRUST COLOR.
- Press Start (or add to time for a delay start and press START.
When I successfully make this recipe without a bread machine, I’ll update this page with the directions.
UPDATE: Please note that this recipe was updated on September 28, 2016. Using more rye and less wheat provided an even better loaf of bread. The amounts used before 9/28/2016 were: Rye: 2 1/3 cups and Jovial’s Einkorn Flour: 1 cup
If you use the type of yeast I linked to in the recipe, there is no need to dissolve it–just add it to the pan. If you’re wondering why I think it’s okay to occasionally eat gluten, please read Are you Still Eating Wheat?