Buckwheat with edema
Buckwheat, buckwheat, buckwheat - all this is the name of onea unique plant, home to which are considered the mountainous regions of India and Nepal, where it began to be cultivated about 4 thousand years ago. To us, buckwheat came from Greece, hence it got its name - "buckwheat", i.e. "Greek groats". Buckwheat belongs to the Buckwheat family.
In the XX century buckwheat began to be called "queen of croup"for its record content of vitamins. microelements. high-grade proteins necessary for human health. We are talking about raw buckwheat, which is purified by special technology. As a result of such cleaning, the buckwheat kernel does not lose its ability to germinate!
From buckwheat is made yadritsa - whole grain(buckwheat), a cut (crushed grain with broken structure), Smolenskaya groats (heavily minced grains), buckwheat flour, as well as medical preparations; It uses even the husks and seed shells, which fill the cushions that help with insomnia. Seeds eagerly eat birds.
When buying buckwheat, preference should be given togive it not fried (it has a pale yellowish coloration), because croup, which has undergone high-temperature treatment and has lain for some time during storage, loses its "living" properties. If you prefer to cook the dishes from buckwheat to heat treatment, it is better to do it directly during cooking: calcine in a pan and cook.
In the home cooking used to be widely usedand buckwheat flour. Such flour is unsuitable for bakery, but excellent "Russian pancakes", dumplings, dumplings, dumplings, flat cakes, buckwheat balls and other dishes are baked from a liquid, highly bubbly dough.
Caloric content of buckwheat kernels is 313 kcal per 100 g. 100 g of buckwheat porridge contains 132 kcal. Using it not more often 2-3 times a week, do not be afraid of the appearance of extra pounds.
Nutrition value in 100 grams:
The blossoming aboveground part of buckwheat contains rutin,fagopyrine, procotecin, gallic, chlorogenic and coffee acids; seeds - starch, protein, sugar, fatty oil, organic acids (maleic, menolenic, oxalic, malic and citric), riboflavin, thiamine, phosphorus, iron. According to the content of lysine and methionine, buckwheat proteins exceed all cereal crops; it is characterized by high digestibility - up to 80%.
Buckwheat is a valuable protein, low-carbohydrate dietary product.
In buckwheat there is a lot of folic acid, which stimulateshematopoiesis, increases the endurance and resistance of the body to many diseases. According to the fat content of all cereals used for food, buckwheat yields only oatmeal and millet. and the protein content exceeds them all.
Buckwheat is recommended for atherosclerosis, diseasesliver, hypertension, with edema of various origins. Preparations from flowers and buckwheat leaves reduce the fragility and permeability of blood vessels, accelerate the healing of wounds, have beneficial effects in diseases of the upper respiratory tract, scarlet fever, measles, radiation sickness. Scientists explain such a diverse effect of buckwheat not only with a rich chemical composition, but also with a high content of leaves and flowers of routine, which has a P-vitamin-like effect.
Buckwheat, which is important - environmentally friendlyplant, unpretentious to the soil, it is grown without chemical fertilizers. She is not afraid of weeds, she independently pushes them out of the field, so pesticides are not used for her cultivation.
It is advisable to use raw croup, notfried or steamed. After all, as a result of heat treatment, all vitamins, minerals, all those useful substances with which green buckwheat are so rich are destroyed.
Fresh buckwheat is extremely useful for variousdiseases of blood vessels, rheumatic diseases and arthritis. It improves blood circulation, strengthens the immune system. The use of green buckwheat helps to remove excess cholesterol from the body, as well as slags and ions of heavy metals, which we receive from childhood together with preventive vaccinations.
Lemon, malic acid, with which it is very rich, are the catalysts for the assimilation of food. Buckwheat contains organic acids that promote digestion.
Antioxidant properties of phenolic compoundsbuckwheat protects the product from souring more than all other types of cereals. By the way, buckwheat does not grow with prolonged storage, it does not mold with high humidity.
Buckwheat as a hemopoietic agent is used for anemia, leukemia, as it is recommended for atherosclerosis, ischemic heart disease and hypertension. It increases muscle strength and endurance.
It is recommended for pancreatic diseasesgland and gastrointestinal tract. Buckwheat is a good remedy for heartburn (raw whey is chewed on a pinch); it is recommended for metabolic disorders in the body, obesity, diabetes.
Buckwheat reduces the level of "bad" cholesterol inblood (with regular use). Since it excretes the liquid well, it is recommended in the treatment of weakened lungs - it gives thick sputum from the bronchi, softens the dry cough (drink tea from napar cilantro flowers, 40 g per 1 liter of water).
Buckwheat treats leukemia (for this purpose)prepare infusion from 1 cup buckwheat shoots per 1 liter of boiling water (drink without a norm) or 1 tsp. flowers buckwheat brew like tea with a glass of boiling water, insist 30 minutes, filter and drink 0.25 cup several times a day.
Buckwheat used to be used in rozhistom inflammation in Russia (buckwheat flour was poured on the hot beams so that the burnt flour fell on the sore spot).
It is useful in the treatment of jaundice (the patient rubbing with liquid buckwheat porridge, after which it is supposed to lie for 2 hours in the heat).
Buckwheat is used for throat diseases (the croup was heated in a frying pan, poured into a stocking and tied around the neck);
She quickly and painlessly treats abscesses, boils, chiri (chew raw buckwheat, put on gauze and tie to a sore spot);
Buckwheat gently affects the delicate baby skin (sifted buckwheat flour - an excellent baby powder, it is also used for poultices).
We recommend you read the special buckwheat and buckwheat-kefir diet.
Excessive use of buckwheat is contraindicatedwith diseases of the gastrointestinal tract (gastritis, ulcers), during pregnancy and lactation (due to the risk of allergies in the child), as well as with individual intolerance.
There is also a number of contraindications to the use of buckwheat diet, which is based on one buckwheat diet.
Such a diet can not be used by people suffering fromdiabetes mellitus. diseases of the gastrointestinal tract, cardiovascular system, metabolic disorders. In addition, buckwheat diet is not recommended in adolescence and in menopause, as well as during severe stress and emotional stress (exams, reports, competitions), when the body needs a balanced and varied diet.
Do you know everything about the beneficial properties of buckwheat? Take some interesting information from this video.