In this emerging Age of Whole Grains, poor buckwheat is coming late to the dance. What was once a major crop in the US has largely disappeared from our menus--it doesn't do well in industrially over-fertilized fields. Fortunately, buckwheat has long been a staple in parts of Asia and nutritionists are now recognizing that the antioxidants, B vitamins, minerals, fiber, and other nutrients in buckwheat make it a superfood.
Gluten-Free
Increasingly used as a gluten-free alternative to wheat, buckwheat is actually not a cereal like wheat but simply a seed that somewhat resembles wheat and which can be used in similar preparations. In fact, it is much more like a sunflower seed or sorrel. Its seed can be hulled and eaten much in the way oats are used or rice. It can also be ground into a flour for use in baking.
Natural Cures from Buckwheat
Buckwheat is indeed much like wheat flour, but because it is not a true cereal it is rather low on the glycemic index and has much more protein than cereals like wheat and rice. For that reason, buckwheat is finding favor as a flour-alternative for those with Celiac Disease, Diabetes, and Candida. Additionally, a component flavonoid called rutin shows particular promise as a natural remedy for radiation exposure.
Two Final Notes
1. Please note, rarely some people are in fact allergic to buckwheat and can have a severe allergic reaction. This is rare, but something you should be aware of as you consider adding this superfood to your regular dietary habits.
2. Vitamin C aids in the absorption of several buckwheat nutrients, so consider adding a splash of lemon juice or other vitamin C food source to your buckwheat meals!
