are phenolic lipids present in high amounts in the bran layer (e.g. pericarp, testa and aleurone layers) of wheat and rye (0.1–0.3% of dry weight). Rye bread, including pumpernickel, is made using rye flour and is a widely eaten food in Northern and Eastern Europe. Rye is also used to make crisp bread. Rye grain is used to make alcoholic drinks, such as rye whiskey and rye beer. Other uses of rye grain include kvass and an herbal medicine known as rye extract. Rye straw is used as livestock bedding, as a cover crop and green manure for soil amendment, and to make crafts such as corn dollies. Rye flour is used in the original way to make Falun red paint (in addition to linseed oil and iron oxide) in Sweden. Rye grain (aka "Rye Berries") is a popular medium to use as a grain spawn when cultivating some varieties of edible mushrooms. The grain is cleaned, hydrated, and sterilized and then injected with mushroom spores and the mycelium grow using the grain to obtain water and nutrients. Food Nutrition A reference serving of rye provides of food energy and is a rich source (20% or more of the Daily Value [DV]) of essential nutrients, including protein, dietary fiber, the B vitamins, niacin (27% DV) and vitamin B6 (23% DV), and several dietary minerals (table). Highest nutrient contents are for manganese (143% DV) and phosphorus (47% DV). Health effects According to Health Canada and the U.S. Food and Drug Administration, consuming at least per day of rye beta-glucan or per serving of soluble fiber can lower levels of blood cholesterol, a risk factor for cardiovascular diseases. Eating whole-grain rye, as well as other high-fibre grains, improves regulation of blood sugar (i.e., reduces blood glucose response to a meal). Consuming breakfast cereals containing rye over weeks to months also improved cholesterol levels and glucose regulation. Health concerns 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 fungi (which produce ergoline toxins in infected products). Although it is no longer a common illness because of modern food safety efforts,