10 Health Benefits of Buckwheat

August 17, 2017

  

Contrary to its name, this fruit seed is not in any way related to wheat. Buckwheat is a gluten free power food! It is becoming very popular for many good reasons.

It is a highly nourishing, energizing and tasty food that can be eaten instead of rice or the usual porridge.

 

10 Health Benefits:

 

1. Best source of high-quality, easily digestible proteins. This makes it an excellent meat substitute. High protein buckwheat flour is being studied for possible use in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones.

 

2.  Fat alternative. Buckwheat starch can also act as a fat alternative in processed foods.

 

3.  The high level of rutin is extracted from the leaves for medicine to treat high blood pressure.

 

4.  Non allergenic. Buckwheat hulls are used as pillow stuffing for those allergic to feathers, dust, and pollen.

 

5. May help diabetes. New evidence has found that buckwheat may be helpful in the management of diabetes according to Canadian researchers in the Journal of Agricultural and Food Chemistry. With a glycemic index of 54, it lowers blood sugars more slowly than rice or wheat products.

 

6. Great for the digestion. “The properties of buckwheat are: Neutral thermal nature; sweet flavor; cleans and strengthens the intestines and improves appetite. Is effective for treating dysentery and chronic diarrhea.”  According to Paul Pitchford in Healing with Whole Foods (1993).

 

7. Chemical free. Buckwheat grows so quickly that it does not usually require a lot of pesticides or other chemicals to grow well.

 

8.  Buckwheat is good at drawing out retained water and excess fluid from swollen areas of the body.

 

9.  Buckwheat is a warming food. It is classified by macrobiotics as a yang food. It is great for eating in the cold winter months.

 

10.  Buckwheat contains no gluten. It is therefore great for celiacs and those on grain free and gluten sensitive diets.
 

Nutrition:

  • Has high quality protein, containing all nine essential amino acids, including lysine.

  • Rich in iron.

  • Very high in carbohydrates (80%).

  • Very high in antioxidants.

  • Filled with many minerals and vitamins such as zinc, copper, and niacin.

  • Contains a high level of rutin.

 

History:

 

Buckwheat has been eaten since the eighth millennium BC. It was gathered from the wild in where it grew naturally. When cultivation began is not known.

Buckwheat is native to Northern Europe. In Asia, It was cultivated in China from the 10th through the 13th century. Then in the 14th and 15th centuries it spreads to Europe mainly in Breitz region, in the France country. There, It was a population's poor grain.

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