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Buckwheat: Benefits and Harms to Your Body?
Buckwheat history
Buckwheat is the seeds of common buckwheat.
The word “buckwheat” comes from an abbreviated version of “Greek groats”, since it supposedly came to Russia from Greece.
Buckwheat is widespread throughout the world and is considered an ancient culture. Its homeland is India and Nepal, where buckwheat was specially grown 4 thousand years ago. Further, buckwheat was introduced to Asia, spread to the Middle East and came to Europe around the 16th century.
Due to the active trade in buckwheat between different countries, in each state it was called differently. For example, in Italy and Greece “Turkish grain”, and in France and Portugal – “Arabian”.
In India, buckwheat is still of great cultural importance. During the Navaratri religious festival, Hindus are allowed to eat only certain vegetables, buckwheat and other cereals. And in Nepal, buckwheat seeds are dried and gnawed as a snack.
Buckwheat is also considered an important honey plant – the famous buckwheat honey with a peculiar smell and taste is made from buckwheat nectar by bees.
Main benefits of buckwheat?
Buckwheat is one of the richest in protein cereals. Buckwheat proteins contain many amino acids: lysine, tryptophan, which are necessary for the synthesis of their own proteins in the body.
Therefore, buckwheat is of such great importance for vegetarians as a partial substitute for meat food.
Also, buckwheat is rich in starch – a carbohydrate that feeds the body. Fiber in the composition gives a long feeling of satiety, so buckwheat is a favorite of many diets. For constipation, the same fiber helps to increase peristalsis and improve digestion. Although in large quantities, buckwheat has the opposite effect.
Buckwheat is one of the few cereals that contains choline, a B-vitamin necessary for the nervous system to function. Some scientists believe that buckwheat even reduces the risk of cancer due to its high concentration of flavonoids. These substances inhibit the proliferation of cancer cells.
Buckwheat contains a lot of other B vitamins, as well as fat-soluble vitamins E and K, which are absorbed only together with fats.
The harms?
With moderate consumption of buckwheat, there are usually no problems. In some people, buckwheat causes allergic reactions.
But remember that Buckwheat in large quantities can aggravate constipation if a person is prone to it. On the contrary, after food poisoning, buckwheat is a rather “light” product to start eating again as before.
The Usage in Medicine?
In classical medicine, many preparations are made on the basis of buckwheat. At the same time, many parts of the plant are harvested: flowers, leaves and stems.
Pharmacists obtain the substance rutin from the herbaceous part, and the flowers are used for the production of herbal preparations. Rutin is used in the treatment of vitamin P deficiency, to improve vascular permeability, which is impaired in many diseases – hypertension, rheumatism and others.
Buckwheat is also known in folk medicine. They drank a decoction of buckwheat flowers from a dry cough with bronchitis. The broth also facilitates the expectoration process. Crushed dry or fresh leaves help to heal purulent wounds and ulcers.
Buckwheat seeds are interestingly used in folk medicine. Dry buckwheat is supplemented with therapeutic massage sessions: bags with cereals are heated and then laid out on problem points. The even heat improves tissue blood flow and reduces pain. In cosmetology, coarse buckwheat flour is added to scrubs and peels to cleanse the skin.
Cooking Methods?
A lot of dishes are prepared from buckwheat too, and even eaten it raw. Buckwheat can be used to make casseroles, breads, cutlets, and even pancakes .Buckwheat is used even in the manufacture of alcohol. It goes well with many products: vegetables, meat, milk, honey.
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