Buckwheat

Buckwheat 

Buckwheat is technically not a grain even though many people refer to it as a grain since it is prepared the same way as grains. Buckwheat is actually a fruit seed that is related to rhubarb. Energizing and nutritious, this gluten-free seed is packed full of vitamins, minerals and powerful antioxidants. 

Buckwheat has a sweet flavor and contains a powerful bioflavonoid known as rutin. Rutin strengthens capillaries and blood vessels, inhibits hemorrhages, can reduce blood pressure and increases circulation to the hands and feet. Rutin is also an antidote against x-rays and other forms of radiation. Buckwheat can also be an effective treatment for dysentery and chronic diarrhea as well as improve appetite and strengthen the intestines. 

Buckwheat is known as “kasha” when it is toasted, and becomes one of the few alkalizing grains. When commercial kasha is thoroughly toasted it has a dark, reddish brown color to it, whereas raw buckwheat is mostly white in color. You may choose to toast it or eat it in its original form. 

Young buckwheat greens, grown from sproutable buckwheat seeds (with a hard, indigestible black covering that drops off after sprouting), are an excellent source of chlorophyll and enzymes as swell as an abundant source of manganese, copper, magnesium, iron, and phosphorus. 

Whether you choose to eat buckwheat or consume it in its supplement form, they have many health benefits. Consider Cyruta or Cyruta Plus from Standard Process or buy a bag of organic buckwheat groats from Royal Lee Organics. They grow buckwheat on their certified organic farm.

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