What's in each tablespoon.
Rye bran is more than fibre. Eight naturally occurring compounds, kept intact by cold-processing. This page is the deeper look.
Alkylresorcinols
The compounds that survive everything.
Rye bran has the highest concentration of alkylresorcinols of any common cereal. Roughly 30 times what's in refined rye flour, and three times what's in whole rye grain. These compounds survive baking, milling, and digestion intact, which is why researchers use plasma alkylresorcinol levels as a marker for wholegrain rye intake.
Recent research has examined their role in fat-cell metabolism and as gut microbial autoregulators. No other supermarket fibre product contains them at this concentration. They are essentially unique to rye and wheat bran, and rye has them in the highest amount.
Plant lignans
The richest grain source. Second-richest food source.
Rye is the richest source of plant lignans among grains, and the second-richest food source after flaxseed. About 60% of rye's lignan content is syringaresinol, a compound essentially only found in rye in meaningful dietary quantities.
Your gut bacteria convert these lignans into enterolactone, a compound researchers have studied for over forty years in relation to long-term wellbeing in midlife and beyond.
Vitamin E (tocotrienols)
The rarer, more bioactive form.
Rye bran is rich in tocotrienols, the rarer, more bioactive form of vitamin E. Vitamin E in cereal grains is fragile. Sourdough fermentation degrades it. Cold-processing under 45°C leaves it intact.
We don't bake it. We don't ferment it. The vitamin E that was in the grain is the vitamin E in the pouch.
Ferulic acid
Naturally occurring antioxidant. Bound to the fibre.
Rye bran is the cereal-bran richest in ferulic acid, a naturally occurring antioxidant compound. Most of it is bound to the fibre itself and released gradually by your gut as it works through the bran.
Cold-processing preserves the bound antioxidant compounds. Aggressive alkaline processing strips up to 70% of bound ferulic acid out. We don't do that.
Arabinoxylan
Up to one third of rye bran by weight.
Arabinoxylan is the defining fibre of rye. It can make up to one third of rye bran by weight. The fibre fraction most strongly associated in trials with better bowel function.
Roughly twice the water-extractable arabinoxylan of wheat bran. Less branched and more fermentable, which means your gut bacteria can work with it more easily.
Beta-glucan
The fibre famous for heart-health research.
Twice the beta-glucan of supermarket wheat bran. A naturally occurring source, not a fortified extract added back in. The fibre fraction with the strongest research backing for cardiovascular wellbeing.
Fructans
Naturally prebiotic. No isolated additives.
Roughly twice the fructan content of wheat bran. Naturally prebiotic, no isolated additives. These naturally occurring prebiotics feed beneficial gut bacteria as part of a balanced diet.†
Minerals
Naturally occurring. Not fortified.
A source of magnesium, manganese, and zinc. The minerals are where the grain put them, not added afterward. We don't fortify because we don't need to. We don't strip and re-add. Whatever the rye plant grew, we kept.
Phytase
Rye carries the unlocking enzyme.
Rye naturally contains the highest level of phytase of any cereal. Four times the natural phytase activity of wheat. Phytase is the enzyme that releases minerals from their bound form when bran meets moisture.
Other brans need long sourdough fermentation to unlock their minerals. Rye activates with moisture, as soon as you stir it into yoghurt, smoothie, or porridge. The grain carries its own key.
The matrix
Why a wholefood beats a single-compound supplement.
Rye is more than fibre. You get arabinoxylan, beta-glucan, fructans, alkylresorcinols, plant lignans, ferulic acid, tocotrienols, and the bound antioxidants that ride with them. They work in harmony.
Each compound assists the absorption and benefits of the next. The fibre delays gastric emptying so the lignans reach the colon, where the gut bacteria convert them. The phytase releases the minerals. The vitamin E protects the lipid-soluble compounds. It works before, during, and after digestion. That's why a wholefood beats a single-compound supplement at this job.
Tap any compound to read.
The compounds that survive everything.
Rye bran has the highest concentration of alkylresorcinols of any common cereal. Roughly 30 times what's in refined rye flour, and three times what's in whole rye grain. These compounds survive baking, milling, and digestion intact, which is why researchers use plasma alkylresorcinol levels as a marker for wholegrain rye intake.
Recent research has examined their role in fat-cell metabolism and as gut microbial autoregulators. No other supermarket fibre product contains them at this concentration. They are essentially unique to rye and wheat bran, and rye has them in the highest amount.
The richest grain source. Second-richest food source.
Rye is the richest source of plant lignans among grains, and the second-richest food source after flaxseed. About 60% of rye's lignan content is syringaresinol, a compound essentially only found in rye in meaningful dietary quantities.
Your gut bacteria convert these lignans into enterolactone, a compound researchers have studied for over forty years in relation to long-term wellbeing in midlife and beyond.
The rarer, more bioactive form.
Rye bran is rich in tocotrienols, the rarer, more bioactive form of vitamin E. Vitamin E in cereal grains is fragile. Sourdough fermentation degrades it. Cold-processing under 45°C leaves it intact.
We don't bake it. We don't ferment it. The vitamin E that was in the grain is the vitamin E in the pouch.
Naturally occurring antioxidant. Bound to the fibre.
Rye bran is the cereal-bran richest in ferulic acid, a naturally occurring antioxidant compound. Most of it is bound to the fibre itself and released gradually by your gut as it works through the bran.
Cold-processing preserves the bound antioxidant compounds. Aggressive alkaline processing strips up to 70% of bound ferulic acid out. We don't do that.
Up to one third of rye bran by weight.
Arabinoxylan is the defining fibre of rye. It can make up to one third of rye bran by weight. The fibre fraction most strongly associated in trials with better bowel function.
Roughly twice the water-extractable arabinoxylan of wheat bran. Less branched and more fermentable, which means your gut bacteria can work with it more easily.
The fibre famous for heart-health research.
Twice the beta-glucan of supermarket wheat bran. A naturally occurring source, not a fortified extract added back in. The fibre fraction with the strongest research backing for cardiovascular wellbeing.
Naturally prebiotic. No isolated additives.
Roughly twice the fructan content of wheat bran. Naturally prebiotic, no isolated additives. These naturally occurring prebiotics feed beneficial gut bacteria as part of a balanced diet.†
Naturally occurring. Not fortified.
A source of magnesium, manganese, and zinc. The minerals are where the grain put them, not added afterward. We don't fortify because we don't need to. We don't strip and re-add. Whatever the rye plant grew, we kept.
How the compounds interact
Rye carries the unlocking enzyme.
Rye naturally contains the highest level of phytase of any cereal. Four times the natural phytase activity of wheat. Phytase is the enzyme that releases minerals from their bound form when bran meets moisture.
Other brans need long sourdough fermentation to unlock their minerals. Rye activates with moisture, as soon as you stir it into yoghurt, smoothie, or porridge. The grain carries its own key.
Why a wholefood beats a single-compound supplement.
Rye is more than fibre. You get arabinoxylan, beta-glucan, fructans, alkylresorcinols, plant lignans, ferulic acid, tocotrienols, and the bound antioxidants that ride with them. They work in harmony.
Each compound assists the absorption and benefits of the next. The fibre delays gastric emptying so the lignans reach the colon, where the gut bacteria convert them. The phytase releases the minerals. The vitamin E protects the lipid-soluble compounds. It works before, during, and after digestion. That's why a wholefood beats a single-compound supplement at this job.
Educational summary of published research on the compounds naturally occurring in rye bran. These are not health claims made by Ryedical about our product. Composition claims are based on publicly available compositional data and peer-reviewed nutritional research. Where the † symbol appears, the relevant claim should be read in the context of a balanced diet.
Ryedical contains gluten and is not suitable for people with coeliac disease. Rye contains naturally occurring FODMAPs. If you have IBS or follow a low-FODMAP diet, introduce Ryedical carefully and notice how your body responds. If symptoms persist, speak with your GP or dietitian.
Now you know what's in it.
Add it to what you already eat. That's the whole habit.
Get your month · $66.99← Back to homepage