Rye (Secale cereale) is grown in temperate regions and is the most cold-tolerant of the cereals. World rye production is about 20 million tonnes annually (Table 1). About 33% of rye production is used for food and about 15% for industrial use, including whisky production. Food intakes are highest in Eastern and Central Europe, the Baltic states, and Scandinavia. Per capita supplies for food use in these countries are: Belarus, 110gday_1; Poland, 108gday_1; Austria, 39gday_1; Ukraine, 36gday_1; Slovakia, 31gday_1; Lithuania, 57gday_1; Estonia, 54gday_1; Finland, 46gday_1; Denmark, 36gday_1, and Sweden, 35gday_1. Harvested rye is a caryopsis, and it is milled to extractions ranging from 65% to wholemeal (100%). Rye flour is used to make crispbreads and yeast-leavened breads, where it is often mixed with wheat flour.
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Metabolism. There isn’t perhaps a more frequently used word in the weight loss (and weight gain) vocabulary than this. Indeed, it’s not uncommon to overhear people talking about their struggles or triumphs over the holiday bulge or love handles in terms of whether their metabolism is working, or not.