Buckwheat May Help Diabetes- Great For Sprouting!

[Guest guest]

Hi everyone...

 

This was very fortunate! Since we have been talking about

sprouting, buckwheat is great for sprouting. You can either let it

grow into a " lettuce " and eat it in a salad, or juice it like

wheatgrass- and you won't need a special juicer, or you can let it

germinate overnight, rinse very well, and eat it as a breakfast

cereal, or blend it into a smoothie... Very, very versatile... And

tastey...

 

Be Well,

Misty L. Trepke

http://www..com

 

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 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

_________________

 

JoAnn Guest

mrsjoguest@s...

DietaryTipsForHBP

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