Rye rye harvesting was a manual task performed with scythes or sickles. The cut rye was often shocked for drying or storage, and the threshing was done by manually beating the seed heads against a floor or other object. Like wheat, barley, and their hybrids and derivatives, rye contains gluten, which makes it an unsuitable grain for consumption by people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity, and wheat allergy, among others. Nevertheless, some wheat allergy patients can tolerate rye or barley. Ergotism is an illness that can result from eating rye and other grains infected by ergot
Wheat gluten (food) By the 1830s, Western doctors were recommending wheat gluten in diets for diabetics. In the United States, the Seventh-day Adventists promoted the consumption of wheat gluten beginning in the late 19th century. Sanitarium Foods, a company affiliated with John Harvey Kellogg's Battle Creek Sanitarium, advertised wheat gluten in 1882. The word seitan is of Japanese origin and was coined in 1961 by George Ohsawa, a Japanese advocate of the macrobiotic diet, to refer to a wheat gluten product created by Ohsawa's student Kiyoshi Mokutani. In 1962, wheat gluten was sold as seitan in Japan by Marushima Shoyu K.K. It was