BUCKWHEAT: THE "NOT REALLY A WHEAT AT ALL" GRAIN THAT HAS AN INTERESTING RELATIONSHIP WITH

The name is a little misleading because Buckwheat is not really part of the wheat family at all; it’s not a grass and is actually related to rhubarb…. So I guess a more accurate name for this guy would have been “Buckbarb”?

Buckwheat is a broad leaf plant that requires less nitrogen then cereal crops so it grows well under a wide range of soil conditions.

Buckwheat is gluten-free and can be enjoyed in pilaf, breads, pancakes, cereals and porridge. The first time I ever tried buckwheat was in a pancake mix, and although they look a little different then what you may be use to they are really tasty! Toss some blueberries or coconut into the batter and DELCICIOUS!

Incorporating buckwheat into your meal plan will provide the following important nutrients:

Protein (it is the best plant source of easily digested and high quality protein)
Carbohydrates
Antioxidants
Fibre
Potassium
Zinc
Copper
Phosphorus
Calcium
Iron
….among others

It also provides an important phytochemical called rutin , beneficial for:

people with arteriosclerosis
strengthening capillaries
decreasing the risk of haemorrhage

And if that’s not enough to leave you wanting to incorporate some buckwheat into your plan, it is also beneficial for the following:

kidney functioning
helping to lower blood pressure (thanks in part the rutin and it’s anti- inflammatory properties)
reducing serum cholesterol (thanks to the soluble fibre)
blood building
neutrailizing acidic wastes
helping with the production of serotonin (thanks to the amino acid tryptophan)
…among others