Name: Rye
RYE
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It has long been used in folk medicine. The grain contains starch and other carbohydrates, all kinds of proteins.
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According to the Norwegian cardiologist P. Oveh, people who eat rye bread are less prone to heart disease due to the presence of lenoleic acid, which is absent in wheat. A decoction of rye bran is used for coughs and diarrhea. Bread soaked in hot milk is used as an external agent to accelerate the maturation of abscesses. Warm dough is applied to hard painful tumors to soften and dissolve them. Rye bread is indicated for people suffering from chronic constipation.