Buckwheat: Ancient Grain

Japanese Soba

Buckwheat continues to increase in popularity on American dinner plates because of increased exposure in the media. It is an ancient grain, and originated in Southeast Asia six thousand years B.C.E. It is used as a staple in much of Asia for a number of reasons, but probably primarily for one simple fact...it is a great source of the essential amino acid lysine.

Lysine is one of the key players in the food world. It often determines basic food combinations. The human body does not produce lysine itself, and is dependent on outside sources of this key substance.

Buckwheat is not actually wheat, not actually a grain at all, but a seed from a plant relative of the rhubarb. Its lack of true grain designation doesn't hold buckwheat back, though. It is used in nearly every way just like grain would be. It is a common addition to cereals and pancake mixes, offering a delicious and earthy flavor. A delicate crepe made of buckwheat flour, known as a galette, is made to contain savory fillings in western France. Noodles made of buckwheat flour are gaining in popularity as a healthy alternative to wheat pasta. It is generally healthier in every measure of the word than rice, corn, or wheat, with a lower glycemic index, higher levels of protein, contains no glutin, and greater general nutritional value. It contains a good amount of iron, zinc, and selenium, and a whole host of B vitamins.

Studies tend to show that buckwheat has a cholesterol lowering effect, both reducing bad cholesterol or LDL, and raising good cholesterol, or HDL. It may help with hypertension due to the properties of its proteins. These proteins may also reduce or stabilize blood sugar levels, which can help with diabetes. All in all, it is a versatile and easy to cook ancient grain option for those who are looking to add more whole grains to their diet. With an excellent flavor and texture, buckwheat has a lot to offer. It is well worth giving it a try.


I'm Ready to Lose Weight!Schedule My Free Consultation
Loading Form..
A coach will contact you shortly to schedule your free consultation.

MRC of Vancouver started me going in my attempt to loose 30 years of weight gain!! I have been using their program for about 18 months and have actually lost 30 pounds. I have changed the way I eat. I've learned what foods are best for ME. By analyzing my DNA and hormones, they helped me learn to eat what was right for me. I have "tweeked" my purchases and preparation of food to make eating healthy and still fun for me. I eat lots of veggies and salads and include a healthy diet of protein. These are very satisfying. Do I "cheat" now and then? Yes, but I don't like how I feel after eating sugar and lots of carbs so I return to my good foods quickly and continue to see my weight drop. I walk my little dog four times a day and have a part-time job that allows me a lot of movement. I feel so healthy and wonderful. It's easy to continue to eat and live a more healthy lifestyle! When I confessed about eating the wrong "foods", the gals simply encouraged me and gave me fresh ideas to satisfy my taste buds. I always felt I could be honest during my consultations with no fear of being lectured! I plan to continue until I reach my desired weight. I expect to reach my goal by 2017. After I reach my weight goal, I plan to remain in good health with my new found healthy way of eating the calories I need to maintain my proper weight. My Dr. is very pleased at my progress. She wondered how I have lost 30 pounds.


★ ★ ★ ★ ★
5 / 5 stars

Have a question? We can help! Leave us a message and we'll get back to you shortly. Leave your telephone number to have a weight loss consultant return your call. Thank you!

Loading Form..