Wednesday, 8 April 2015

Fagopyrum Esculentum – What Is That?

This is buckwheat.

Always looking for gluten-free food? Try buckwheat. It is another good alternative when running out of ideas. Besides this advantage, it has so much more to give.

Buckwheat has nothing to do with wheat, it is not a grain, but is used as such. It is a fruit seed, similar to rhubarb. It is also known as Kasha, which is the roasted version, but it is available in unroasted whole, as grits and as flour.

The addition of buckwheat flour makes moist bread, delicious muffins and pancakes. Japanese Soba noodles are made from buckwheat, but may contain wheat as part of manufacturing noodles, something to watch out for.


Buckwheat is high in fiber, protein, calcium, magnesium and other minerals. It contains rutin, a bioflavonoid, which is a remedy for fragile capillaries and veins. It is said that buckwheat antidotes x-rays. It is good for normalizing blood sugar and is a blood builder. It also neutralizes acidic toxins.

Buckwheat is a fast-growing plant and for that reason does not need to be treated excessively with pesticides.

It always amazes me to find out about the extraordinary nutritional values in ordinary foods. Buckwheat is one of them and, just imagine, you can have all this in a pancake on any given morning. For more info visit : http://www.bodyiqonline.com/

No comments:

Post a Comment