Fermented Rye Malt

"Fermented Rye Malt, ground" is a natural food product for healthy nutrition. During processing, rye grains undergo enzymatic hydrolysis, so all the beneficial substances are converted into simpler, easily absorbed forms. As a result, their biological activity increases significantly once they enter the body.

By replenishing nutrient deficiencies, rye malt supports the normal functioning of all body systems.

How it works:

• Provides a general strengthening effect on the body
• Strengthens the immune system
• Stimulates metabolism and blood formation
• Supports intensive digestion
• Normalizes the acid-base balance
• Slows down the aging process
• Helps raise hemoglobin levels and lower cholesterol
• Improves the condition of skin and hair
• Helps cleanse the body of waste and toxins
• Relieves the effects of stress
• Helps normalize fat and protein metabolism
• Increases energy levels and the body's resistance to unfavorable environmental conditions
• Improves mental and physical performance

The substances contained in rye malt have a positive effect on the biochemical processes in working muscles, allowing muscle energy to be used more efficiently — which is especially important under heavy and prolonged physical loads, for athletes building muscle mass, and for people working in extreme conditions or dealing with various pathological states.

Rye malt is beneficial for everyone, but is especially useful for children and the elderly, pregnant and breastfeeding women, people engaged in intensive mental or physical work, and people affected by the Chernobyl disaster.

Acting on various body systems, rye malt normalizes the acid-base balance in the gastrointestinal tract and improves digestion, promotes more effective absorption of carbohydrates and nutrients in the intestine, serves as an excellent nutrient medium for beneficial intestinal bacteria, helps prevent the formation of gallstones in the gallbladder, bile ducts and liver, and enhances intestinal peristalsis, helping the body cleanse itself of accumulated waste and toxins in a timely manner.

Adding rye malt to the diet helps prevent gallstone disease and brings tangible benefits for conditions such as dysbacteriosis, gastritis with low acidity, enterocolitis, duodenitis, and chronic constipation caused by dysbacteriosis or colitis. Regular consumption of products enriched with rye malt is a good measure for the prevention of colorectal cancer.

The omega-3 and omega-6 polyunsaturated fatty acids in rye malt, together with other components, help lower "bad" cholesterol levels in the blood and prevent the buildup of atherosclerotic plaques on blood vessel walls.

Rye malt is rich in antioxidant vitamins E, A and C, which normalize blood pressure, actively prevent blood clot formation, strengthen and protect vessel walls, and help reduce capillary permeability. These vitamins (especially vitamin E) have a beneficial effect on women's bodies throughout pregnancy and childbirth, actively support lactation, and significantly improve the quality and taste of breast milk. Thanks to its high content of phytohormones and vitamin E, rye malt is very beneficial for women experiencing discomfort during the premenstrual period and menopause.

Ground fermented rye malt is rich in substances that support the synthesis of sex hormones — amino acids, vitamins E, B3, B6, and zinc. Regular intake can help men effectively deal with prostate-related conditions, improve potency, and help prevent the development and degeneration of prostate adenoma. Rye malt is also recommended for the prevention and comprehensive treatment of female and male infertility.

Potassium and magnesium contained in rye malt are essential for smooth heart muscle function, making it a useful dietary addition for people with atherosclerosis, hypertension, ischemic heart disease and other cardiovascular conditions, as well as for the prevention of heart attacks and strokes.

Rye malt is a valuable diabetic-friendly product. Its constituents slow down the absorption of fats and carbohydrates, help stabilize blood sugar levels, and its complex of minerals (manganese, magnesium, zinc, chromium, selenium) plays an important role in regulating the pancreas's production of natural insulin.

Porridges, yogurts, soups, purees, jellies and salads enriched with rye malt make a worthy addition to children's nutrition. Regular consumption of rye malt helps prevent many diseases, including tumor-related conditions, strengthens the immune system, and effectively restores the body's energy levels — especially valuable for patients recovering from serious illness or major surgery, and for people experiencing exhaustion or asthenia.

Given that rye malt contains all 8 essential amino acids, its role in the diet is hard to overstate. It is successfully used in the prevention and comprehensive treatment of obesity, anemia, and various inflammatory and tumor processes; it helps cleanse and rejuvenate the body, increases energy levels and resistance to unfavorable environmental conditions, improves mental and physical abilities, and helps normalize fat and protein metabolism.

Rye malt is recommended for adults and children, both healthy and unwell — for anyone who wants to stay healthy and live a long life.

The value of rye malt lies in its high content of: a complete set of amino acids, including lysine, threonine and valine, which stimulate protein metabolism and support muscle and bone growth; oligopeptides (regulatory peptides), which play an important role in maintaining homeostasis; easily digestible polysaccharides — glucose, fructose, maltose, dextrans — which normalize the gastrointestinal tract; omega-3 and omega-6 polyunsaturated fatty acids, which help optimize metabolic processes throughout the body; minerals — phosphorus, potassium, magnesium, iron, manganese, calcium, copper, iodine, fluorine, zinc, selenium — which support osmotic pressure, acid-base balance, absorption, secretion and blood formation; vitamins C, A, E, H, B1, B2, B3, B5, B6, B9, F, which regulate all chemical reactions in the body; and phospholipids, needed to build new cell membranes.

Contraindications: peptic ulcer of the stomach and duodenum; gastritis with high acidity in the acute phase or in unstable remission; chronic pancreatitis in the acute phase; chronic cholecystitis in the acute phase; dysbacteriosis in the subcompensated or decompensated stage; individual intolerance.

Recommended dose: 1–3 teaspoons per day. Depending on individual characteristics, the dosage can be adjusted up or down.

How to use: To improve flavor, add to homemade baked goods, soups, meat dishes (cutlets, chops, etc.), vegetable dishes, salads, sauces, fruit purees, kefir, yogurt and more.

For making rye kvass: Pour 2 tbsp of ground fermented rye malt into 1 liter of boiled water cooled to 60°C, and let steep for 1 hour. Strain the extract into another container (discard the sediment), add 2 tbsp of sugar, 1–2 g of dry yeast, pour into a bottle (a few raisins may be added if desired), and let sit at room temperature (not below +20°C) for 24 hours. Then refrigerate for another 24 hours. The kvass is then ready to drink. Open the bottle carefully and consume within 7 days of opening if refrigerated.

As a nutritious drink: Pour 1 tsp of malt into 200–250 ml of boiled water cooled to 60°C, stir thoroughly and let settle for 5 minutes until the extracted malt settles; the drink is then ready. Fresh cream or milk may be added if desired.

External use — face mask: Thanks to the amino acids and fatty acids in rye malt, this mask helps tighten the skin's surface, smooth wrinkles, and give the skin a healthy color and appearance. Recipe: mix 1 tsp of malt with 0.5–1 tsp of honey and 1 egg yolk, mix well, apply to cleansed skin for 20–30 minutes, then rinse with warm water. The mask can be used twice a week.

For baking bread: Ground fermented rye malt is an excellent ingredient for rye, rye-wheat and malted bread varieties. It acts as a flour improver, promotes better water absorption, ensures good dough elasticity, improves the crumb structure, produces soluble substances that enhance fermentation, and extends the shelf life of the finished product.

Recipe 1: add ground fermented rye malt to your usual bread recipes at a rate of 3–5% of the flour weight.

Recipe 2: 700 g wheat flour; 400 ml water at 18–20°C; 30–35 g ground fermented rye malt; 7–8 g dry baking yeast; 10 g vegetable oil; 1 tbsp sugar; 1–2 tsp salt.

Recipe 3: 600 g wheat flour; 100 g rye flour; 420 ml water at 18–20°C; 30–35 g ground fermented rye malt; 7–8 g dry baking yeast; 10 g vegetable oil; 1 tbsp sugar; 1–2 tsp salt.