Rye was primarily grown for its ability to grow in areas that were too cold or wet for other grains. Rye is unusual among grains for the high level of fiber in its endosperm – not just in its bran. Because of this, rye products generally have a lower glycemic index than products made from wheat and most other grains, making them especially healthy for diabetics.

Rye is available in the following forms:

Whole rye: This product has not had any further processing outside of cleaning of the grain.

Cracked rye: Whole rye kernels that have been cracked to a particular size.

Rye flakes: A rye kernel that has been steamed, rolled or flaked.

Rye flour: Ground to fine consistency, rye flour is used in breads, health snacks as well as many prepared foods.