What Exactly is Buckwheat?

[Guest guest]

Buckwheat is one of my favorite things to sprout... If you soak the

buckwheat overnight and rinse it well, it does create a gelatenous

gue as it germinates overnight, but when rinsed well and blended

with fresh fruit and a little juice or water, it makes the best,

most nutritious smoothy...

 

Then if instead you let it grow, like sunflower sprouts, you get the

most delicate and delicious little sprouts...

 

Enjoy,

Misty L. Trepke

http://www..com

 

What exactly is Buckwheat?

 

Today's Question

What exactly is buckwheat? Is it actually a type of wheat? How does

it compare health-wise to other ancient grains such as spelt? Are

there any advantages or disadvantages to adding this grain to the

diet?

 

-- Laurie Merges

 

Today's Answer

(Published 06/07/2002)

Buckwheat (Fagopyrum esculentum) looks like a grain and tastes like a

grain but isn't one. Instead, it is a relative of rhubarb, and

because it is gluten free, it is an ideal food for those allergic to

the gluten in wheat and other true grains.

 

Buckwheat is used to make flour for pancakes, pasta, bread and

Japanese soba noodles. The de-hulled seeds (groats) can be ground

into grits and roasted to make kasha, served as a starchy side dish

by people of various ethnic backgrounds, especially Russians and

eastern Europeans.

 

Nutritionally, buckwheat provides vitamins B1 and B2, the minerals

potassium, magnesium, phosphate and iron (buckwheat contains more

iron than cereal grains; and nearly twice the amount of the amino

acid lysine found in rice. Buckwheat bran (farinetta) contains

rutin, a flavonoid known to reduce cholesterol, lower blood pressure

and maintain the strength and flexibility of capillaries. A recently

discovered compound in buckwheat called fagopyritol seems to have

potential to help manage type II diabetes.

 

A 1995 study from the Johns Hopkins Medical Institute showed that

eating 30 grams of buckwheat daily can lower blood pressure. And

because buckwheat grain is digested more slowly than other

carbohydrates it can leave you feeling full longer and improve

glucose tolerance among the carbohydrate sensitive.

 

Unlike buckwheat, spelt (Triticum spelta) is a true grain with a

flavorful nutty taste. It is an ancestor of wheat, which means that

it does contain gluten and is off-limits to those on gluten-free

diets. It is high in fiber and B complex vitamins and has 10 to 25

percent more protein than most varieties of commercial wheat. Spelt

is used to make cereals, pastas, crackers, baked goods, and beer.

 

Both spelt and buckwheat are good nutritional bargains. Try them

both -- you'll probably be pleasantly surprised. If you're

unfamiliar with buckwheat, try my recipe for Kasha with Vegetables

for an easy and delicious introduction.

 

Dr. Andrew Weil

www.drweil.com