Buckwheat…and gluten-free!
Looking for some gluten-free options??? Buckwheat, actually a fruit seed commonly confused as a grain, tastes great and packs some impressive health benefits thanks to its vitamin, mineral, antioxidants, and fiber content. Although it sounds like it is part of the wheat family, buckwheat is truly gluten free, so it’s safe for people with Celiac or any gluten sensitivity or intolerance.
Check out a few ways it can benefit your body:
- Prevent gallstones in women—high levels of fiber help speed up food transit time through the digestive system.
- Lower risk of colon and breast cancer—further thanks to those high levels of fiber
- Powerful antioxidant—high levels of Flavonoids assist vitamins in collecting free radicals in the body
- Help over 300 enzymes in the body operate—the high amount of magnesium takes part in activating the enzymes abilities
- Reduce the risk of diabetes—whole buckwheat can increase cell insulin sensitivity and satisfy hunger easily
- Improve heart health—by helping to reduce cholesterol, magnesium relaxes blood vessels and antioxidants strengthen vessel walls and keep blood from clotting
- Support bone and dental health—buckwheat is an excellent source of calcium!
Buckwheat can be found roasted or as raw “groats.” It can be ground into flour and used alone or mixed easily with other flours (gluten or non-gluten containing) for delicious baked goods. It can be soaked and sprouted and used in cereals, salads or side dishes or cooked as a “grain”alternative, similar to oatmeal., or try adding it to soups and stews for a hearty flavor and deeper texture. Buckwheat flowers (and bees) also produce an incredible, special type of honey, containing antioxidant levels comparable to apples, oranges and strawberries!
