Multifaceted Grain

Rye

Finns have traditionally consumed a great deal of rye. The health-promoting effects of fiber, minerals and B-group vitamins in rye bread have long been known. Research findings show that rye reduces the risk of cancer. These beneficial effects are attributed to the lignans contained in rye bran. In summer 1999, the U.S. Food and Drug Administration (FDA) authorized the health claim concerning the link between whole-grain products and reduced risk of cancer of the large intestine.

The health enhancement of rye is based on the rye fiber. The main benefits of rye fiber and whole-grain products in the diet are that they help stabilize blood sugar levels, help in weight control, minimize the risk of heart diseases, lower the risk of some cancers and improve gut function. The research around rye and its positive effects on health has already raised interest within the cereal industry. Several innovative rye products have become available, and consumers' interest in rye is still growing.

Finnish rye bread is whole-grain - in other words, the whole grain gets milled. This makes Finnish rye bread extremely healthy and rich in fiber, and it also distinguishes it from rye bread made in other countries. The Finnish bakery industry is making a concerted effort to export its rye products.

Oats

The FDA previously authorized the health claim concerning the link between oats and reduced risk of heart disease. Traditionally, oats have been used in Finland for porridge and baking. Now oat bran is also used in a yogurt-type product.

Oats cultivated in Finland offer exceptionally high nutritional values. Researchers have detected ample amounts of soluble fibers and antioxidants, while findings further indicate that many components of oats promote general health and well-being, and are especially good for the stomach. The main benefit of oats lies in a unique soluble fiber, beta-glucan, which helps lower cholesterol and also balances blood sugar. Oats are also a rich source of important minerals, vitamins and antioxidants. New research results have encouraged the use of oats with patients suffering from diverse diseases. Finns use great quantities of oats, in porridges, breakfast cereals and bakery products.

Finnish oats are of the very highest quality. The grains are large, light in color, offer excellent nutritional values and are simply delicious. Around 2,200–3,300 million pounds of oats are produced in Finland every year and exported to other EU countries, the U.S. and elsewhere. Finnish oats have gained a global reputation for enhancing health.

(Edited text. Original text by Päivikki Savola)