Health Buckwheat flour

Published on March 14th, 2014 | by Margaret Pardoe

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Q: When is a wheat not a wheat?

 

Q: When is a wheat not a wheat?

A: When it’s “buckwheat”

Not even a grain, buckwheat is a seed related to rhubarb and best of all, buckwheat is gluten-free!

Rich in nutrients, buckwheat has a well-balanced mix of plant protein (with both essential and non-essential amino acids – the building blocks of protein). And buckwheat is a better source of protein than wheat, rice and millet.

Besides both dark and light buckwheat flour (the dark flour contains bits of hull), you can get buckwheat groats, which is hulled whole buckwheat, and toasted buckwheat groats called kasha. A good substitute for porridge can be made using buckwheat flakes, buckwheat pasta is more nutritious than most of it’s counterparts, and then there’s buckwheat pancakes!

Like citrus fruit, buckwheat is a great source of rutin, which is a powerful flavonoid antioxidant – antioxidants prevent cell damage and support good health. It’s also is a good source of Vitamin E, another powerful antioxidant. Buckwheat is also an excellent source of minerals, including iron, calcium, magnesium, potassium, zinc, copper and manganese.

Buckwheat has more soluble fibre that oats, which is the kind of dietary fiber that holds water like a sponge, forming a gel that is responsible for slowing the time it takes food to travel through the digestive tract. It supports the healthy digestion and absorption of nutrients in food. Soluble fiber also slows the absorption of glucose which supports healthy glucose metabolism. It also lowers blood cholesterol levels.

Using buckwheat in lieu of grains such as wheat improves the nutritional content of your diet and a comparison between buckwheat and cereals can be seen in the following study:

Source: Nutritional comparison in mineral characteristics between buckwheat and cereals, Sayoko Ikeda, et al, Gakuin University, Kobe Japan, August 2006

“Buckwheat has been grown for centuries and now it is one of the most important alternative crops and a valuable raw material for functional food production. Many nutraceutical compounds exist in buckwheat seeds and other tissues. It is a rich source of starch and contains many valuable compounds, such as proteins, antioxidative substances, trace elements and dietary fibre. Buckwheat proteins have unique amino acids composition with special biological activities. Besides high-quality proteins, buckwheat seed contain several components with healing benefits: flavonoids and flavones, phytosterols, fagopyrins and thiamin-binding proteins. The allergenic proteins and their derivatives are also present in the buckwheat seeds. For the food industry, the most attractive trend is development of new functional foods, but production of health benefit products has also perspective. In this review we focus on knowledge of protein composition and the other prophylactic compounds of buckwheat products.”

http://lnmcp.mf.uni-lj.si/Fago/Fagopyrum/Fagopyrum/Each/Fag%2823%29/Fag%2823%29-61.pdf

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About the Author

Margaret Pardoe

first trained and practiced as a State Registered Nurse and State Certified Midwife in the UK, and thereafter, as a Master Herbalist, Registered Iridologist and Accredited Journey Therapist. More recently she trained as a Neuro Linguistic Programming Practitioner with co-founder and creator of NLP, Richard Bandler. She has a lifetime of experience in both allopathic and alternative medicine and in mind/body healing techniques.


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