Regional foods form a link between east and west
Finns are also successful in food processing. Functional foods developed in Finland include xylitol (good for your teeth), the addition of plant sterols to foods (lowers cholesterol), the discovery of certain lactic-acid bacteria (good for the stomach), and lactose-free and low-lactose dairy products. There has also been research into the health benefits of rye and oats.
Many Finnish foods are functional foods, such as rye bread and buttermilk, oatmeal porridge, lingonberry jam and blackcurrant juice, by their very nature. These were the foods that our grandparents put on the table to raise the next generation of sturdy, tenacious Finns. Now it has even been shown that the Finnish traditional Easter food, ‘mämmi’, has health benefits. It appears that the malted rye used in this particular dish offers even better health benefits than the rye in rye bread.