Buckwheat Is Beyond Wheat – 3 Reasons Why

June 14, 2018

Buckwheat IS Beyond Wheat

This blog could have aptly been named: “Why I love Buckwheat and You Should Too”. In the nutrition world, we all know the trend away from wheat. Think: bestselling titles like “Wheat Belly”, GLUTEN FREE labelled ev-er-y-thing and diets like Paleo. Today’s wheat is a trending topic. But that’s a blog for another day. We may not even know why we’re avoiding wheat, but I do know 3 Reasons Why I love Buckwheat. So, let’s demystify this nutritious plant, free of any wheat, regardless of it’s name (Dictionary: Buck [Verb]: to resist or oppose firmly; object strongly to) Wheat [Noun]: the grain of any cereal grass of the genus Triticum).

Buckwheat Is Nutritious

Buckwheat is a plant based powerhouse, high in both protein and fibre. Buckwheat groats and flour are full of nutrients – vitamins and minerals, phytonutrients, essential amino acids and antioxidants. Including buckwheat in your diet can help to lower LDL cholesterol, maintain healthy blood pressure and blood sugar, reduce your risk of heart disease, aid digestion and help prevent cancer cell formation. With its nutrient dense profile and health benefits, buckwheat is a superfood.

Buckwheat Wins

Unlike wheat, buckwheat is gluten free. Wheat is one of the most common food allergens. Buckwheat is nonallergenic. Buckwheat is a “pseudo-grain”. It has wheat like properties, but is actually the seed of a plant, more related to the greens family. Wheat can be difficult for the body to digest. Buckwheat is easily digested.

I always buy organic sprouted buckwheat flour. Sprouting not only super enhances the already impressive nutritional profile, but provides pre-digestive enzymes, making it even more easy for the body to use, assimilate and breakdown. Wheat is a highly inflammatory food, whilst buckwheat has anti-inflammatory effects. The glycemic load of wheat is high, while buckwheat rates low, ensuring no rapid highs and lows in blood sugar. Go buckwheat!

Buckwheat Is Everything

Buckwheat is incredibly versatile, from its whole groat form to its blended flour. Enjoy whole groats as you would a warm bowl of oatmeal or overnight oats. Rolled groats make incredible buckwheat granola and bars. Buckwheat flour can become any healthy recipe (free of dairy, eggs and refined sugar) you could imagine, like: breads, muffins, wraps, pancakes and more. Super nutrient enhance your recipes, by replacing them with buckwheat. For a gluten free flour, buckwheat holds together amazingly, especially with some nutrition packed flax or chia seed “eggs”.

Unlike some flours (I’m thinking almond here!), even organic sprouted buckwheat is frugal and comparable in cost to wholegrain flour and wholegrain oats (tip: buy at your local Bulk Barn or whole foods bulk store). The internet will tell you that you can’t replace buckwheat one for one in recipes, but I do all the time. Will it be the same as a recipe using wheat? Of course not. But it will be healthier and better.

Make buckwheat a new staple in your kitchen. I’m obsessed ;)…

About the Author

Laurie Frizell

Holistic Nutrition Fitness Nutrition Womens Weight Loss and Wellness Vegetarian and Plant-Based Nutrition Family Style Clean Eating on a Budget Childhood Nutrition

Rockland ON

My name is Laurie. I’m passionate about nutrition, fitness and holistic health. And this has been quite a journey for me. My favourite role is...

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