Unknown Forgotten Buckwheat - For Diabetes And Other Diseases

In recent years, there has been talk of buckwheat, perhaps after the advent of baby food packages containing the cereal. However, buckwheat has long been known in the preparation of porridge. The plant with triangular grains is cheap, the preparation of the porridge is much less labor-intensive, compared to other cereals and has good taste.



One of the modern versions of the origin of its culinary application comes from the Tatars on Russian territory, whose group also includes unrecognized ethnic groups such as the Bulgarians decades ago. It is believed that the origin of buckwheat comes from the Altai and in the 7-8 century from the territories of present-day Romania buckwheat enters and spreads in Russia, and in the XV-XVIII centuries from there in Europe.



Buckwheat acquires the Latin name Fagopyrum, due to the fact that the berry resembles a beech nut, which is why it is often called beech wheat. In other Slavic countries the name Greek grain is found, as it was grown centuries ago by the more competent Greek monks in the monasteries in the territories inhabited by Slavic peoples.



Greek grain is easy to grow. A characteristic feature is that buckwheat crops naturally do not grow weeds. Therefore, there is no need to treat the fields with chemicals. Another reason to avoid the use of chemicals in yields is that they have a very adverse effect on the taste of the grain. These facts unequivocally define buckwheat as a truly organic food, not the only reason why it should be used to feed infants.



A curious fact is that in the areas near buckwheat crops there is an increase in honey yield - the plant acts as a magnet for bees.



Buckwheat grains contain up to 16% easily digestible proteins, including the useful essential amino acids arginine and lysine, 30% carbohydrates, 3% fat, fiber, malic, citric and oxalic acid, vitamins: B, B1, B2, PP (rutin), P , E and minerals: iron, calcium, magnesium, potassium, phosphorus, copper, zinc, boron, iodine, nickel, cobalt. 



Buckwheat is considered suitable for diabetics and overweight people, as it is the poorest in carbohydrates compared to other cereals and potatoes.
Buckwheat porridge is suitable for cardiovascular and liver diseases. Helps remove cholesteroland from the blood, as well as the ions of heavy metals. The nutrients contained in it reduce the permeability of the walls of blood vessels and their fragility. Suitable food is for and against varicose veins and hemorrhoids.



Buckwheat is also recommended for rheumatism and arthritis, as well as against atherosclerosis, hypertension, hypothyroidism to improve blood circulation, immune system and good vision.



It can be used as a partial meat substitute because it is high in iron, which makes it especially suitable for anemic conditions. It is enough to consume 2 tablespoons of buckwheat flour a day to improve the concentration of hemoglobin in the blood. For this purpose, however, buckwheat must be taken, the technological process of which does not include baking in the oven. Light yellow flour is more useful.



Buckwheat flowers also have healing properties - a decoction of them has an expectorant effect.



According to experts, buckwheat porridge with milk provides the most optimal ratio of protein, fat and carbohydrates. The following study was conducted: for 6 months a group of volunteers ate only buckwheat porridge with milk and 2-3 apples a day. At the end of the period it was found that the working capacity of the volunteers compared to the control group was increased and their physiological parameters were much better.



Not only for food - reflexology
Buckwheat grains can also be used for reflexology. Therefore, it is recommended to walk barefoot on them. The triangular shape of the nipples is suitable for pressing the active points of the foot.
When buckwheat grains are placed between the palms and fingers and the hands are rubbed several times, a tonic and relaxing effect is achieved.