Rye flour, medium

Rye flour, medium contains 11.8g of fiber per 100g (42% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity. The high fiber content also slows glucose absorption, reducing insulin spikes.

Yes — Rye flour, medium is rich in fiber (42% DV), which Binds excess estrogen in gut for excretion (enterohepatic circulation interruption). Slows glucose absorption → lower insulin spikes.. fiber supports Estrogen and Insulin production. selenium supports T3 (active thyroid) and Testosterone production. zinc supports Testosterone and DHT production.

Yes. Rye flour, medium provides 374mg of potassium per 100g (8% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 187.0.

Phytates (especially in whole grains — bind zinc, iron, calcium). Lectins (wheat germ agglutinin — reduced by cooking). Sourdough fermentation reduces phytates 70-90%. Soaking + cooking helps. Yeast fermentation (bread) partially breaks down phytates. Whole grains have more nutrients but also more phytates — the net effect is still positive.

Rye flour, medium has a satiety score of 2.5/10. The 11.8g fiber adds bulk and slows digestion. This makes it effective for appetite control between meals.