Hippocrates once said, “Let food be your medicine and let medicine be your food.”
PEMA bread is not only nutritious: it has many other qualities:
more fibre, more minerals and more vitamins.
Its fibre strengthens and supports the intestinal flora. Its minerals, such as zinc, Iron, fluoride and magnesium are equally as important to us as its vitamin B, Vitamin E and folic acid. PEMA grain is processed with the utmost care and consideration thereby preserving the highest possible levels of nutrients and active ingredients.
Our raw materials are our cornerstone: we only use local rye, directly sourced from controlled contract cultivators and thereby can guarantee that it has not been genetically modified. Rye has an extremely low glycaemic index meaning that blood sugar levels and correspondingly insulin production are not subject to spikes: we call this effect The Rye Factor, facilitating both concentration levels and efficiency throughout the day. PEMA wholegrain bread is also recommended for diabetics.
Swedish scientists have proven that regular consumption of wholegrain rye bread not only reduces the risk of type 2 diabetes but also increases satiety and helps to control appetite. According to US researchers from the University of Health Science, these benefits are attributed to the high fibre content in rye that slows down digestion. This, in turn, curbs blood sugar spikes and lowers insulin levels, which play a part in fat storage and fat loss. Wholegrain rye products can, therefore, help with weight management.
It is recommended that we all consume 30g of fibre per day, which is incredibly important for our intestine and our intestinal flora. The fibre in rye binds with water increasing the size of your stool and softening it, thereby normalising the bowel movements. Some fibre is fermented in the colon helping bacteria to metabolise important nutrients.
Initial findings have indicated that the colon correspondingly acts as the principal anti-aging organ, as healthy intestinal microbiota can produce anti-aging substances such as hyaluronic acid, ceramide, lactic acid, antioxidants and even assist with UV protection for the skin.
Our ryebread is rich in Omega 3 oils which help to counteract oxidative stress. Without the need for additives or preservatives, our careful baking process helps to preserve the rye’s nutritious elements. Instead of baking quickly at a high temperature, we bake our bread at a greatly reduced temperature for twice as long as the normally expected..
Sourdough dates back several thousand years. It is a cereal-based culture containing not only yeast but also diverse living bacteria. Wholegrain sourdough ryebread is ‘multi-talented’ and nutritious providing many benefits with its high levels of phosphorus, calcium, iron, Vitamin B and Vitamin E. Even those suffering from food intolerances and intestinal problems can enjoy our wholegrain ryebread.