Buckwheat looks like a grain, cooks like a grain and tastes like a grain but is actually a seed from the rhubarb family.  An anti-grain if you will.

These little seeds are a wonderful food for those with gluten intolerance and sensitivity  and on a grain-free diet because they are gluten-free and available in whole form, as noodles (Buckwheat Soba) and as a flour.

Buckwheat is high in protein; a 1/2 cup contains almost 6g and 8 essential amino acids including tryptophan, which helps to promote sleep.1

Soaking buckwheat overnight in filtered water converts its complex carbohydrates into simple sugars which the body can burn more efficiently than as starch.2

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My favourite way to eat buckwheat is for breakfast!  I honestly love waking up and making my raw buckwheat breakfast.  It is healthy, filling and gives me fuel I need to start my day.

Facts about buckwheat:

  • Contain a group of phytonutrients called flavonoids, specifically rutin, quercetin and kaempferol which are antioxidants that help protect cells against the effects of free radicals.3
  • Kasha is the name for roasted buckwheat which has a stronger, nuttier flavour then raw buckwheat.
  • Diets that contain buckwheat have been linked to a lowered risk of developing high cholesterol and high blood pressure.4
  • Buckwheat is high in vitamins B and E and minerals calcium and manganese.5

Recipes using buckwheat:

References

1. Mateljan, George.  The World’s Healthiest Foods.  Seattle, WA: GMF Publishing, 2007. p688.

2. Brazier, Brendan.  Whole Foods To Thrive.  Toronto: Penguin, 2011. p107.

3. Mateljan, George. The World’s Healthiest Foods. Seattle, WA: GMF Publishing, 2007. p688.

4. Murray, Michael.  The Encyclopedia Of Healing Foods.  New York: Atria, 2005. p346.

5. Brazier, Brendan. Whole Foods To Thrive. Toronto: Penguin, 2011. p107.

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