Buckwheat, my miracle grain! If you’re a member of my healthy living program, you are certainly already familiar with this wonder of nature, and you’re likely drinking Sobacha – a roasted buckwheat infusion – every morning and throughout the day. But why am I such a buckwheat fan?
Good question! Here are all the reasons why buckwheat has become LeBootCamp’s flagship food and beverage…
Despite its name, buckwheat bears absolutely no relation to wheat. It belongs to the same family as rhubarb and sorrel and can be traced back to Siberia, Northern China, and Japan. Buckwheat was brought to Europe during the Middle Ages by the Crusaders, who had seen “Saracen”’ (as they called Middle Eastern people) using it—hence its French name, “sarrasin“.
This plant is naturally organic because growing it requires no fungicides, herbicides, or pesticides—another reason why I love it. It is good for the body and good for the planet!
1. It’s easy to cook, with a delicious, nutty taste.
2. For its high-protein content: Buckwheat contains all the essential amino acids—a rarity in nature. Combined with a source of vegetable protein like legumes, it can completely replace any source of animal protein.
3. Unlike wheat or even some types of oats, buckwheat contains no gluten, so it’s recommended for people suffering from coeliac disease and gluten-sensitive individuals (like me!).
4. For its high-fiber content, which helps you feel fuller faster and longer, and reduces cholesterol and blood sugar levels.
5. For its low glycemic load—lower, in fact, than almost all cereal products. And a low glycemic load helps reduce storage of sugar in the form of fat.
6. Because it contains vitamins P, B1, B3, B5, and B6, all of which are excellent for our hair and skin health. These vitamins also help fight against symptoms caused by excess stress, as well as support our immune system and increase our metabolism.
7. For its wealth of trace elements: buckwheat contains more fluoride, copper, magnesium, manganese, phosphorus, zinc, and iron than wheat.
8. Because a study comparing the composition of buckwheat to that of wheat, oats, rye, and barley shows that buckwheat has a higher antioxidant content than any other grain.
9. Because buckwheat contains several phenolic acids, which are potent antioxidants not affected by heat and transformation (i.e., cutting, pureeing, blending). Phenolic acids can help protect against certain cancers and cardiovascular diseases.
10. For its high content of flavonoids (powerful antioxidants). Rutin, for example, has anti-inflammatory properties and can help strengthen blood vessels.
Wondering how to use buckwheat in your drinks and dishes? Join me on LeBootCamp and discover a wealth of delicious recipes with this miracle grain!
To your health,
Your LeBootCamp Coach