Natremed

Buckwheat is a pseudo-grain that is native to Northern Europe and Asia. Contrary to the name, buckwheat has no relationship with wheat and does not contain gluten. Traditionally the seed and outer hull were used in a similar way to grains to make breads, noodles, cereals and pancakes.

Preperation:

Use and storage:

Rinse the kernels under running water to remove dirt.  Buckwheat flour and the kernels should be kept in the fridge in an air tight container for maximum freshness. They can be stored this way for 12 months. Cook as you would rice. 

Kernels:

The starchy inner seed is white and makes the buckwheat flour. The hull (triangular seed coat) is brown or black and when included in the flour show up as dark specks. This hull must be removed in order for the buckwheat to be edible. Both roasted and unroasted varieties are avaliable.

Flour:

When buckwheat became available in France, the French introduced buck wheat pancakes, these you can now purchase from the health food section of most supermarkets. Japanese soba noodles are made from buckwheat flour and are a delicious addition to soups and broths.

Buckwheat greens:

Can be easily grown in a sprout box and are ready to eat in about 10 days. The sprouts are rich in minerals and can be juiced or eaten in salads. They have a nutty sprout flavour.

Flowers:

The white flowers of the buckwheat plant are very fragrant and attract bees that produce a very dark, strong flavoured honey.

Medicinal Uses: 

Nutritional value

As a whole food, buckwheat has a really great nutritional value. It is one of the best plant sources of protein, containing the 8 essential amino acids and the protein is easily digested. Buckwheat is high in B vitamins and iron, magnesium and zinc. It also contains the flavonoids rutin and quercetin. These flavonionds demonstrate great health potential and you will read more about them under heart disease and insulin resistance.

Gluten free:

Buckwheat is a great GF alterative to rye, wheat, oats and barley. Therefore it is a safe grain for those with celiac disease.

Cholesterol, blood pressure and heart disease:

Rutin is a flavonoid and powerful antioxidant found in buckwheat. It aids blood flow, reduces platelet clotting and protects LDL (bad cholesterol) from oxidation. All these actions are protective of heart disease.

Insulin resistance:

Buckwheat has a positive action on blood sugar. Similar to whole grains, buckwheat stabilises insulin and blood glucose. It is apparent that buckwheat exerts insulin stabilising effects in both type 1 and type 2 diabetes. It is a great dietary source of magnesium, which is known to be protective against diabetes.

Allergy free pillows:

The kernels can be used as stuffing for pillows instead of feathers. These pillows are very firm and take a few nights sleep to get used to.

Cautions:

High intake of the buckwheat greens can cause photo-sensitivity in fair skinned people.

Recipes:

• Buckwheat pancakes
• Buckwheat tabbouli
• Add buckwheat raw to salads for a bit of crunch
• Buckwheat porridge
• Cook buckwheat with rice
• Soba noodles
• Add to soups with barley
• Green juice with buckwheat greens 
• Add sprouts to salads
• Miso soup with buckwheat sprouts and soba noodles.
• Kasha