buckwheat

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Buckwheat Plaster

By |January 4th, 2013|

raw buckgwheat
Buckwheat is good at drawing out retained water and excess fluid from swollen areas of the body. 

Directions:

  1. Mix buckwheat flour with enough hot water to form a hard, stiff dough.
  2. Apply in a 1/2-inch layer to the affected area; tie in place with a bandage or piece of cotton linen.
  3. Leave in place for up to 4 hours.

After removing the plaster, you may notice that fluid is coming out through the skin or that the swelling is starting to go down. A buckwheat plaster will usually eliminate the swelling after only several applications, or at most after two or three days

Copyright © Diana Herrington You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com or the direct link to the post.

Warming Buckwheat Full of Health Benefits

By |January 3rd, 2013|

This is a favourite grain of mine in the winter. It is very warming, highly nourishing, energizing and tasty food that can be eaten instead of rice or the usual porridge.

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

10 Health Benefits:

1. Best source of high-quality, easily digestible proteins.
This makes it an excellent meat substitute.

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 flavour; 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. High protein buckwheat flour is being studied for possible use in foods to reduce plasma cholesterol, body fat, and cholesterol gallstones.

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 therefor great for celiacs and those on grain free and gluten sensitive diets.
I use it often in my Online Courses.

Please Note Use and Safety
If you need to be gluten free; when buying buckwheat products like soba noodles do check the label as wheat flour is often added.
Chinese medicine cautions against buckwheat for individuals with weak spleen qi.
Macrobiotics says buckwheat will only do well in the intestines when candidia has been dealt with.
A Japanese study found that 194 children out of 92,680 children exhibited allergy symptoms in response to buckwheat. Check with an allergy specialist before feeding buckwheat pasta to your child. – 1998 study in “Arerugi”

buckwheat growing

Interesting trivia:

There is a King Buckwheat and a Lady Agriculture, the queen is Queen Ceres, named after the mythological goddess of agriculture at the Preston County Buckwheat Festival every year.

Buckwheat’s nectar is used to make honey

Buckwheat seedlings emerge and grow quickly so it is an unusually fast-growing crop.

In the growing of buckwheat disease has not been a problem so you will not find a lot of pesticides used in growing it. It will die when grown with most chemicals.

It has been used as a substitute for other grains in gluten-free beer.

raw buckgwheat

Nutrition:

  • Has high quality protein, containing all eight essential amino acids, including lysine.
  • Rich in iron.
  • Very high in carbohydrates (80%)
  • Very high in antioxidants
  • Filled with many minerals and vitamins such as zinc, copper, and niacin.
  • Contains a high level of rutin.

History:

Buckwheat has been eaten since the eighth millennium BC. It was gathered from the wild in where it grew naturally.  When cultivation began is not known.

Buckwheat is native to Northern Europe and Asia. It was cultivated in China from the 10th through the 13th century. Then in the 14th and 15th centuries it spread to Europe and Russia. Later it came to the United […]