When is Wheat not Wheat?

     Technically, buckwheat is a seed, not a grain.  But it is an excellent source of fiber and energy, especially for those who are wheat and gluten intolerant.  And reducing wheat intake is a good thing for all of us.  Buckwheat is easier to digest than wheat and is more alkalizing, in that it helps all physical processes work as efficiently as possible.  It is a particularly sustaining energy source and is recommended for diabetics as it releases its sugars slowly into the bloodstream.  It contains substances called nutrilosides that are essential in detoxification processes, helping rid the body of harmful, aging toxins.

     Buckwheat also contains lecithin which helps break down fats in the liver and in the food that we eat, reducing our cravings for fatty foods.  It also has a healthy supply of magnesium and potassium that strengthens the heart and skeleton to keep us agile and youthful.  

     Buckwheat may be used as an alternative to rice and can be purchased in flakes and made into oatmeal.  Buckwheat flour makes excellent gluten-free crepes and pancakes.