You have probably noticed that as of late, I have been using buckwheat groats inside of rice or even mixed in with rice. I was first introduced to buckwheat on the steppes of Eastern Europe where it is often cultivated. The fields are like a bride's bouquet when in bloom and afire when its the harvest.
is energizing and nutritious, buckwheat is available throughout the
and can be served as an alternative to rice or made into porridge.
While many people think that buckwheat is a cereal grain, it is
actually a fruit seed that is related to rhubarb and sorrel making it a
suitable substitute for grains for people who are sensitive to wheat or
other grains that contain protein gluten. Buckwheat flowers are very
fragrant and are attractive to bees that use them to produce a special,
strongly flavored, dark honey.
Diets that contain buckwheat have been linked to lowered risk of
developing high cholesterol and high blood pressure. The Yi people of
China consume a diet high in buckwheat (100 grams per day, about 3.5
ounces). When researchers tested blood lipids of 805 Yi Chinese, they
found that buckwheat intake was associated with lower total serum
cholesterol, lower low-density lipoprotein cholesterol (LDL, the form
linked to cardiovascular disease), and a high ratio of HDL
(health-promoting cholesterol) to total cholesterol.
Buckwheat's beneficial effects are due in part to its rich supply of flavonoids, particularly rutin.
Flavonoids are phytonutrients that protect against disease by extending
the action of vitamin C and acting as antioxidants.
lipid-lowering activity is largely due to rutin and other flavonoid
compounds. These compounds help maintain blood flow, keep platelets from
clotting excessively (platelets are compounds in blood that, when
triggered, clump together, thus preventing excessive blood loss, and
protect LDL from free radical oxidation into potentially harmful
cholesterol oxides. All these actions help to protect against heart
~ Source - http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11