Rye and horned rye

What is Rye?

Rye (Secale cereale L., 1753) or Jurmano it is a cereal containing gluten belonging to the same family of wheat, that of the Poaceae (better known as grasses).

History

In the food culture of our peninsula, rye was replaced by wheat between 1750 and 1850 AD, while the first consumption linked to this food dates back to the Bronze Age (3500-1200 BC).

Rye has taken over the human diet thanks to its resistance and, probably, to its weed capacity towards wheat and barley. It is hypothesized that rye began to integrate autonomously into the cultivation of other cereals and that, thanks to its characteristics of resistance to cold and altitude, it became an essential support component especially for the eastern populations migrating to the north. For the same reason, starting from the 4th century BC, Celts and Germans almost exclusively cultivated rye and destined it for bread making.
In central and southern Europe (France, Austria and northern Italy), the cultivation of rye resisted and allowed man to resist until the modern age, therefore, until the globalization of wheat consumption; in Italy, rye was (and is, albeit to a lesser extent) grown in South Tyrol, Friuli, Lombardy and Piedmont.

Nutritional values

Average nutritional composition of the rye grain per 100g of edible portion: Power 342kcal Proteins 16g Lipids 2.5g Carbohydrates 68g Iron 3mg Football 25mg Phosphorus 530mg Thiamine 0.4mg Riboflavin 0.2mg Niacin 1.4mg The nutritional composition of rye does not differ much from that of whole wheat.

To learn more, read: Rye flour "



Rye and Yogurt Bread - Soft bread with poppy seeds and sesame seeds

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Ergot

Nothing to do with rye cereal, it is "ergot or ergot". This is the infestation of a parasitic fungus called Claviceps purpurea which attacked the crops of grasses especially in the Middle Ages. The name derives from the typical shape of the ear contaminated by Claviceps, a pathogen responsible for mass food poisoning; the typical symptoms were those of the Fire of Saint Anthony, therefore intense ardor, nervous and vascular complications up to the amputation of the limbs and / or death. Ergot toxin has been widely used as a pharmacological principle in obstetric practice, for the treatment of complicated births. It is discussed extensively in a treatise by Dr. Monteverdi, who analyzed the applicability and effects of ergot by comparing it and associating it with quinine sulphate; this pharmacological coercion is a real mixture of stimulants that favors the contraction of uterine smooth muscles. It seems that the administration of 1-1 , 5g x 4 dosages (at a distance of 30 "one from the other) of ergot facilitates the expulsion of the fetus or placenta in cases of need. However, the administration of ergot is not without risks; the effects collaterals linked to it overlap those of the well-known fungal intoxication. Cardialgia, spasmodic contractions of hands and feet, ardor, canine hunger, stiffness, dizziness, false seeing, blindness and death have been documented. To date, ergot is considered a toxic product having narcotic-acre poisonous properties.

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Bibliography:

• Cereals. Properties, uses and virtues - Walter Pedrotti - page 99: 102
• University Annals of Medicine - Library of the University of Michigan - pag. 398: 406.

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