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Super buckwheat: this cereal can do a lot, even slow down aging
Buckwheat is our everything. It is loved by children and adults, it has practically no contraindications and contains a huge amount of vitamins and trace elements, for which it received the nickname the queen of cereals.
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The homeland of buckwheat is India and Nepal, where it was cultivated 5,000 years ago. It first spread throughout Asia and then came to Europe. Buckwheat was brought to the Slavs in the 10th century from Byzantium, for which it got its name - buckwheat (Greek) groats. In Greece itself, it was called Turkish groats, in Italy and Spain - Arab. In some languages (for example, English and German) it is called beech wheat because the triangular buckwheat seeds resemble beech nuts.
Buckwheat has not taken root very well in Western Europe - because of its simplicity in cultivation, it is more often used for livestock feed. Buckwheat is not particularly popular in its homeland, where it is considered the food of the poor. But in Russia, the beneficial properties of this plant were appreciated - now buckwheat can be called a national product, and our country is a leader in the production of buckwheat. The second place is occupied by China, in addition, buckwheat is popular in Japan, but not in the form of porridge, but in the form of soba noodles.
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What is the use of buckwheat?
Buckwheat is a real symbol of healthy food, it contains more than 50 valuable substances. This cereal is one of the leaders in the content of vegetable protein (more only in legumes), moreover, the protein is well absorbed.
The nutrients in buckwheat are a wagon and a small cart. Iron increases hemoglobin and helps with anemia, potassium strengthens the walls of blood vessels and, together with phosphorus, maintains the condition of bone tissues, magnesium has a beneficial effect on the endocrine and cardiovascular systems, flavonoids strengthen blood vessels, lower cholesterol and normalize blood pressure, antioxidants (phenolic acid and selenium ) regulate cholesterol levels and help the immune system, as well as remove free radicals from the body. In addition, buckwheat contains a lot of zinc, copper, manganese, folic acid, vitamins B1, B2 and PP.
Buckwheat contains all eight essential amino acids (tryptophan, lysine, methionine, valine, threonine, leucine, isoleucine, phenylalanine), and in large quantities. Among plant products, only soybeans and legumes are more abundant, but they are better absorbed from buckwheat.
Buckwheat has a charitable effect on the work of the digestive systemwe - it contains a lot of fiber, which improves digestion, the secretory function of the liver and pancreas. In addition, due to its high protein content and low calorie content, buckwheat is useful for dieting - it gives you a feeling of fullness for a long time, and you do not want to eat longer.
Because of its low glycemic index, buckwheat is useful for people suffering from diabetes. A large amount of fiber, which slows down the absorption of carbohydrates in the intestines, causes a spike in blood glucose. Scientists from the University of Manitoba in Canada have found that with type 2 diabetes, buckwheat can even lower sugar levels - by 12-19% - one and a half to two hours after eating.
In addition, buckwheat is an irreplaceable product. for people with celiac disease or gluten intolerance. And in general, the only contraindication for this cereal is individual intolerance to the product. Although, of course, there is one buckwheat - a dubious occupation. Moderation is important in everything, and if you eat only this product, you may experience constipation, headaches and other unpleasant consequences.
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Buckwheat and longevity
Buckwheat helps the body produce its own proteins (for which it is valued by vegetarians), and a new study by scientists from the Siberian Federal University has shown that these proteins also include the longevity protein (sirtuin 1), which protects body cells from aging and contributes to an increase in life expectancy, and also increases stress resistance.
The results of the study showed that a diet that includes buckwheat has a so-called calorie restriction effect, since this grain contains a lot of indigestible fiber. When buckwheat is added to the diet, the production of sirtuin 1 increases, the Russian newspaper quotes the author of the study Shubra Pande.
Scientists suggest that other plant foods may also contribute to the production of sirtuin 1. But in the case of buckwheat, this is already a proven fact.
How to cook buckwheat correctly?
Buckwheat goes well with any food - meat, chicken, vegetables, milk. The most popular type of buckwheat is unground, that is, whole roasted or steamed grains. There is also green, that is, untreated buckwheat on sale, it is considered the most useful because it retains more nutrients.
As with most products, some of the useful elements are lost during cooking, so it is better to pre-soak buckwheat and then simmer for 5-10 minutes.
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Green buckwheat can be germinated - this method of preparation allows not only to preserve, but also to increase the content of nutrients. Sprouted buckwheat can be eaten as a snack or added to salads. It is also useful to insist green buckwheat in water, kefir or yogurt.