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No, cooked rye berries should not pose a choking risk, although various products made from rye certainly could and in theory an individual can choke on any food.. Breads made with rye flour can also glom up in baby’s mouth. To make the texture easier for baby to handle, toast bread well before serving. Whole grain rye berries are small enough that they do not present a choking hazard, but they do pose a higher risk for aspiration, or entering the trachea and bronchial tree during a poorly coordinated swallow, but this risk is lowest when baby is self-feeding. Never put rye berries in a baby’s mouth. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No, rye is not considered a common cause of IgE-mediated allergies, although allergic reactions to rye have been reported. Individuals who are allergic to wheat or barley may also be sensitive to rye, which is also a gluten-containing grain. Keep in mind that breads containing rye often contain multiple grains and common allergens, such as dairy, eggs, sesame, soy, and wheat.

Gluten-containing grains have been reported as a trigger of food protein-induced enterocolitis syndrome, also known as FPIES. FPIES is a rare and delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion of the food trigger. Left untreated, the reaction can result in significant dehydration. Fortunately, most cases resolve completely by early childhood. To learn more about FPIES, read our post on Food Allergens and Babies.

Rye contains gluten, which must be avoided in those who have celiac disease. Celiac disease requires a strict, lifelong gluten-free diet and lifestyle. A gluten “allergy” is typically a misnomer, often in reference to celiac disease.  Triticale is a hybrid grain made from wheat and rye and should be avoided in those with wheat or rye allergy, celiac disease, and non-celiac gluten sensitivity.

Individuals with Oral Allergy Syndrome (also known as pollen food allergy syndrome) may be sensitive to rye, particularly those who are allergic to grass pollen. In some cases, patients with pollen food allergy syndrome develop bloating and abdominal discomfort after consuming large quantities of rye.

While rare, some individuals have a condition known as food-dependent, exercise-induced anaphylaxis, which can result in a severe allergic reaction if the person exercises within a few hours after eating certain food allergens, including gluten-containing grains such as rye. These patients should avoid eating rye in the four hours before strenuous activity.

If you suspect baby is allergic to rye, talk to your baby’s doctor before introducing rye at home. As you would when introducing any new food, start by offering a small quantity for the first few servings and watch closely for any signs of an allergic reaction. If there is no adverse reaction, gradually increase the amount over future servings.

Yes. Whole grain rye, sometimes called rye berry, has plenty of carbohydrates, some protein, and is a noteworthy source of fiber, providing more than many other grains. Rye contains a unique combination of particular fibers that promote gut health by supporting a baby’s developing microbiome.  Whole grain rye also contains some vitamin B6, iron, and zinc, all of which are essential for early childhood growth and development. White and light rye flours primarily contain carbohydrates and less of whole grain rye’s other nutrients. Dark rye flour is made with more of the whole grain, and therefore contains more nutrients, including fiber and iron.

As with most grains, rye is susceptible to many types of pests, so pesticide use is common. In general, thoroughly rinsing grains can help reduce pesticide residue.

★Tip: When shopping for whole grain rye or rye flour, check out the bulk bins: bulk rye tends to be more affordable, and even organic rye can be much cheaper when bought this way. Store whole grain rye and rye flours in air-tight containers, away from light and moisture.

Yes—if a child does not have an allergy to gluten-containing grains, celiac disease, or non-celiac gluten sensitivity. Gluten is a type of protein in wheat and other grains such as barley, rye, and triticale, and can also be present in certain kinds of oats. Gluten is fine to consume, but it becomes problematic for individuals with celiac disease, an autoimmune condition that affects an estimated 1-2% of the Western world. When an individual with celiac disease consumes food with gluten, the small intestine becomes damaged. Some individuals may be sensitive to gluten but may not have a wheat allergy or celiac disease – this reaction may be non-celiac gluten sensitivity (not generally common in babies and toddlers). However, gluten-containing grains can also contain carbohydrates like fructans that are difficult for some individuals to digest, which can be mistaken for allergies or intolerance to gluten.

Yes. Rye is an excellent source of fiber, particularly insoluble fibers (which help speed up bowel movements) and other qualities that, in combination with a balanced and varied diet, can help support overall digestive health and bowel regularity. Consumption of rye has also been associated with gas. While gas is normal and expected, excess gas can be uncomfortable for baby. To minimize digestive discomfort, introduce high-fiber foods like rye gradually and regularly in baby’s diet. Note that pooping patterns can vary significantly from child to child. Be sure to talk to your pediatric healthcare provider if you have concerns about baby’s pooping and digestive function.

Rye is part of the same plant family as barley and wheat, and while those grains are more widely grown, rye has an edge: it thrives in cooler, wetter climates. Trade brought rye from its origins around the Mediterranean Sea to the northern regions of Europe and Asia, where the hardy grain thrived in harsh growing conditions. In fact, before modern food preservation and global trade, rye beat out wheat in those regions, becoming a staple food known as råg, rukis, seigle, and zyto that is still consumed today. While whole rye grains can be cooked and eaten, rye is often ground into flour to make breads like American sissel bread, Danish rugbrød, German pumpernickel, Polish chlep zytni, and Swedish limpa.

How you cook rye depends on what type you have. Rye can be purchased as whole or pearled grain berries (with or without the hull removed), cracked rye (similar in look and texture to cracked bulgur), flakes (similar in look and texture as rolled oats), or flour. Use whole or pearled rye in grain salads or meat or vegetable patties. Mix cooked cracked rye with ground meat and seasonings to make a stuffing for bell peppers, squash, or portobello mushrooms. Or thicken soups and stews with pearled rye grains. If you’ve got time to bake, experiment with rye flour in pancakes, muffins, or breads. Rye bread is often spiced—go traditional with anise, caraway, and fennel seeds, or mix things up by using your family’s favorite spices.

★ Tip: Soaking whole or pearled rye not only reduces cooking time, but helps the body digest the nutrients and plant-based iron in the grains. To soak, simply rinse the grains until the water runs clear. Cover the grains with fresh water in a bowl and soak between 8 and 24 hours at room temperature. Strain and rinse the soaked rye again, then proceed with cooking.