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One tablespoon (13 g) per serve · 19 serves per 250 g bag · Contains gluten.
ONE LINE ON THE LABEL
Single-ingredient fibre: just rye bran, nothing added.
Ryedical's ingredient list is one line: 100% cold-processed rye bran. No maltodextrin, no sweeteners, no flavours, no anti-caking agents. Each tablespoon adds 5g of dietary fibre to whatever you already eat.
One ingredient · Australian grown and made · 30-day money-back guarantee
ONE BAG. EVERYTHING IN THE GRAIN.
What's actually inside.
- 1 One ingredient. Nothing added.
- 2 Both soluble and insoluble fibre
- 3 Prebiotic fibres — fructans, beta-glucan, arabinoxylan
- 5g Dietary fibre per tablespoon (13g serve)
- Vit E The rarer tocotrienol form, plus rye alkylresorcinols
START WHERE YOU LIKE
One pouch, or a month. Your call.
Most people start with a single pouch and move to the monthly once it's part of how they eat.
in their own words
From people who've tried everything else.
★★★★★
Wish I'd found sooner
“I have been taking products for increased fibre for years. Then I tried Ryedical and it's been the best yet. I wish I had found them earlier.”
Tony, NSW
★★★★★
It changed her health
“I bought Ryedical to help a friend with terrible tummy issues. She's now a repeat customer. Regular bowel movements have changed her health and she's feeling so much better.”
Ilana, NSW
★★★★★
Part of my mornings
“I've been putting it on my porridge every morning. It doesn't affect the taste at all and makes my breakfast feel more wholesome.”
David, NSW
BEFORE YOU BUY
Questions people ask about the label.
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100% cold-processed rye bran. That's the whole list.
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No. No fillers, no bulking agents, no sweeteners, no flavours, no colours, no anti-caking agents, no preservatives. The bran is the product.
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Because they start from an isolated fibre, which needs help to become a pleasant, shelf-stable, pourable product: bulking agents for texture, sweeteners and flavours for taste, anti-caking agents for the factory line. Starting from the whole bran layer of the grain skips all of it.
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No. Ryedical tastes mild and slightly nutty, and it doesn't overpower whatever you add it to. In cold liquids it's barely detectable; in yoghurt or overnight oats it adds a subtle texture.
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Yes. Rye bran contains gluten and is not suitable for people with coeliac disease or non-coeliac gluten sensitivity. Rye also contains naturally occurring FODMAPs; if you have IBS or follow a low-FODMAP diet, introduce it slowly.
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The bran is processed under 45°C, instead of the high temperatures used in conventional flour milling. Gentler handling preserves the grain's natural structure and its naturally occurring plant compounds. It's slower and costs more per kilogram, and it's the reason the ingredient list can stay at one line.
