Rye (Gluten)

What is Rye?

Rye is a cereal grain closely related to wheat and barley. It is commonly used to make bread, crackers, and other baked goods. Rye is known for its slightly tangy flavor and denser texture compared to wheat. It contains gluten, a protein that gives dough its elasticity and structure, but the gluten in rye is different from that in wheat. Rye can be consumed in various forms, including whole grain, flour, and as a component in mixed cereals.

Why do I have an intolerance to Rye?

Intolerance to rye can result from a sensitivity to gluten, which is present in rye, although it is not the same as wheat gluten. Individuals with celiac disease or non-celiac gluten sensitivity may react negatively to rye. Symptoms of intolerance can include bloating, abdominal pain, and digestive issues. Additionally, some people may have a specific allergy to rye proteins, which can cause similar symptoms.

What can I do about it?

Avoiding rye and products containing rye is essential. Prefer gluten-free alternatives, such as rice, corn, or gluten-free grains like quinoa and millet. Read food labels carefully to ensure they do not contain rye or rye derivatives.