My Northern European roots might explain why I love rye bread so much. I'm lucky that it's one of my favorites, as rye is a hearty, high-fiber grain that is more satiating than corn or wheat. It is also known for blood sugar stability, which can help with weight loss as well as staving off mood swings and type 2 diabetes.
Once I knew that I could eat rye without issues, I decided to try some very simple rye bread to see if I had a reaction to yeast. I bought a loaf of Beckmann’s rye bread, which consisted only of rye flour, water, salt and yeast. I ate more than half the loaf over the course of the day. I had a slight bit of tension in my eyes around noon but it went away after an hour. I’m not sure if that was related, but it wasn’t enough of a reaction to warrant cutting yeast out of my diet.
There’s an excellent rye bread in San Francisco made by Anna’s Daughters (http://www.annasrye.com/). Prior to my allergy testing, that bread was a staple part of my diet. It’s made with 20-year old sourdough starter rather than baker’s yeast and the ingredients can be counted on one hand. I haven’t tried eating any since I started all my food challenges, but I look forward to adding it back into my diet sometime this month. Do yourself a favor and pick up a loaf next time you are at the farmer’s market or at one of the retail stores listed on their website. You won't be disappointed.
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