Recently I read how the Swedes had been conducting clinical trials on rye and that they had discovered that eating rye bread in the morning led to feelings of satiety and that it held this feeling of fullness for several hours afterwards.
I've always gotten up in the morning before my spouse and had breakfast. Then, when she is awake and in the kitchen, I'd make the coffee for her and sit down to talk, along with a second breakfast. This "two breakfast" routine had led over the years to a weight gain which I was eventually able to get rid of with some dieting. But I was never able to completely shake my desire to have those two breakfasts.
Now, after reading about the Swedish trials, I have been experimenting with rye bread myself and it works just as described in the literature. The most recent Journal of Nutrition describes how Swedish researchers learned about rye's benefits when compared to wheat products in the morning. “The results show that rye bread can be used to decrease hunger feelings both before and after lunch when included in a breakfast meal,” said the researchers. “Rye bran induces a stronger effect on satiety than the other two rye fractions used when served in iso-caloric portions,” they concluded.
I found a wonderful rye bread product produced by French Meadow Bakery of Minnesota, made without salt and with only organic ingredients. I highly recommend it -- it is simply delicious, and after eating a slice of this rye toast with a light layer of cream cheese or some butter, I am not hungry again until lunch. My "two breakfasts" problem has been solved.