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10 Health Benefits of Buckwheat

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10 Health Benefits of Buckwheat

Contrary to its name, this fruit seed is not in any way related to wheat.
Buckwheat is a gluten free power food!

It is becoming very popular for many good reasons.

It is a highly nourishing, energizing and tasty food that can be eaten instead of rice or the usual porridge.

10 Health Benefits:

1. Best source of high-quality, easily digestible proteins.
This makes it an excellent meat substitute.
High protein buckwheat flour is being studied for possible use in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones.

2.  Fat alternative.
Buckwheat starch can also act as a fat alternative in processed foods.

3.  The high level of rutin is extracted from the leaves for medicine to treat high blood pressure.

4.  Non allergenic.
Buckwheat hulls are used as pillow stuffing for those allergic to feathers, dust, and pollen.

5. May help diabetes.
New evidence has found that buckwheat may be helpful in the management of diabetes according to Canadian researchers in the Journal of Agricultural and Food Chemistry.
With a glycemic index of 54, it lowers blood sugars more slowly than rice or wheat products.

6. Great for the digestion.
“The properties of buckwheat are: Neutral thermal nature; sweet flavor; cleans and strengthens the intestines and improves appetite. Is effective for treating dysentery and chronic diarrhea.”  According to Paul Pitchford in Healing with Whole Foods (1993)

7. Chemical free.
Buckwheat grows so quickly that it does not usually require a lot of pesticides or other chemicals to grow well.

8.  Buckwheat is good at drawing out retained water and excess fluid from swollen areas of the body.
Read how to make a Buckwheat Plaster.

9.  Buckwheat is a warming food.
It is classified by macrobiotics as a yang food. It is great for eating in the cold winter months.

10.  Buckwheat contains no gluten and is not a grain.
It is therefore great for celiacs and those on grain free and gluten sensitive diets.
I use it often in my Healthy Web BootCamps.

Next page: Fascinating Trivia, Suggestions for Use, and Safety Concerns.

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Diana Herrington

Diana Herrington turned a debilitating health crisis into a passion for helping others with healthy, sugar-free, gluten-free, eating and cooking. After testing and researching every possible healthy therapy on her delicate system she has developed simple, powerful principles which she shares in her recent book Eating Green and Lean, and as host to Care2 groups: Healthy Living Network and Healthy Cooking. She is the head chef at Real Food for Life, where she shares recipes and tips. Sign up for the Real Food for Life weekly newsletter or catch her on Facebook or Twitter (@DancinginLife).


+ add your own
7:20PM PST on Mar 1, 2015

thank you

12:06PM PST on Mar 1, 2015

Just read a recipe for buckwheat pancakes on the Care2 site then followed up by reading this. I'm intrigued and it's on my shopping list today.

9:47AM PST on Dec 16, 2014

Thank you

4:30AM PST on Feb 15, 2013

My Mom has this in her garden as a cover crop.

2:20AM PST on Feb 15, 2013


2:45AM PST on Feb 3, 2013

Well, I have a few points.

One, I think it's meant that Buckwheat does not *raise* blood sugar as fast versus lower it as fast. Also, I would point out that it's not just a carb but a complex one.

My biggest issue though is the perpetuation that "protein" is some magical thing that we have to get more and more and more of and of some "high" quality. Protein is in all foods we eat and some we wouldn't expect in very high amounts. It's how horses, cows, elephants, rhinos, giraffes, and so on get to be so big and muscular. They are not down at the GNC lugging out giant bottles of whey (which is an industrial waste product of cheese-making cleverly marketed so we'll haul the garbage away *and* pay for it). Further, all sources are complete (all essential amino acids). As long as one is meeting his/her caloric need then s/he is meeting, even exceeding the protein needs (unless only consuming refined sugar or alcohols but then there are other problems there than protein lack).

Toasting it, as with nuts/seeds tends to turn the oils rancid which is not so healthful so best to soak it, rinse it, sprout it, then dehydrate to get Buckwheaties, a crunchy treat. It's also good pre-dried, in the raw state, in salads and other dishes.

6:32PM PST on Feb 2, 2013

I love kasha!

5:16AM PST on Feb 1, 2013


6:19AM PST on Jan 28, 2013

I love buckwheat and have been making kasha and using it in bread for years. It is hard to come by in West Virginia, though.

3:20AM PST on Jan 26, 2013

Thanks. I think that's a dietetic complement very useful.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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At my age I think the legs up the wall is about all I could do. But thanks for sharing.

I sit all my houseplants in the tub, give them a shower to clean the leaves, then soak them complete…

Good tips even for the most non Green fingered person-ME!


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