elnathan Blog: Buckwheat - the super food

Buckwheat is a gluten free seed (not a grain) that has been grown in Europe and Asia for thousands of year. It resembles the wheat plant, hence its name “buckwheat.” However, it contains no gluten (whereas wheat does). It is now cultivated in the US, which has become the fourth largest buckwheat producer in the world.

A study published in The American Journal of Clinical Nutrition in 1995 found that higher buckwheat intake was associated with lower total cholesterol levels, lower LDL (“bad”) cholesterol levels, and a higher ratio of HDL (“good”) to total cholesterol. Other studies have shown lower incidence of diabetes among buckwheat consumers.
Buckwheat is richer in protein than rice, millet, corn or barley and contains the 12 major amino acids. It’s also a major source of rutin, a potent antioxidant that supports our cardiovascular functions.
And thanks to its high fiber content, the seed is a natural appetite-curbing food.
Plus, this plant is environment friendly as it grows practically without pesticides. It is indeed a weed, which is good for our health and the health of our planet!
It’s easy to incorporate buckwheat into your diet without trying to hard. Start your day with buckwheat porridge (cooked in coconut milk, with a dash of agave nectar and a few berries), buckwheat granola or with a scrumptious buckwheat crepe or pancake.
You can also enjoy soba noodles at your favorite Asian joint (“soba” means buckwheat in Japanese) or sauté buckwheat in a little bit of olive oil, with mushrooms, baby carrots and sweat peas for a protein- and vitamin-packed main dish.
If you like experimenting, try making buckwheat milk the same way you would make milk with hemp seeds, oats, rice or almond.

Valerie Orsoni is a health and wellness expert and founder of LeBootCamp, a popular weight loss and wellness program built upon Valerie's four-pronged approach focused on nutrition, fitness, motivation and stress management to help millions look and feel their very best.