One of the most consumed and healthiest products in our country is buckwheat, from which many different dishes are prepared. In addition to its excellent taste, buckwheat is very useful, and in some cases harmful, which will be discussed a little later. People who prefer vegetarian dishes cannot do without buckwheat, due to its great nutritional value.
Nutritionists consider it necessary to consume buckwheat regularly in order to avoid various health problems. This is an absolutely environmentally friendly product.
Due to its unpretentiousness and independence from weeds, it does not need to be additionally fertilized or treated with pesticides. In addition, buckwheat today is probably the only crop that has not been genetically modified.
Some history and facts
Buckwheat is an annual herbaceous unique plant that people got as a gift from Hyperborea. Hyperborea is a legendary highly developed country in the north, which is also called Arctida.
It is considered a Russian pracivilization. Buckwheat was their main food product, which gave a person a long life, along with such a legendary plant as amaranth - the basis of the longevity of our ancestors.
Homer and Pliny described the Hyperboreans as people who lived happily, without illness and war, for 300 years, and died only of their own free will. They did not get sick with anything and left such a product as buckwheat porridge as a legacy to others.
The uniqueness of buckwheat is not only in its composition, but also in the fact that, compared to other cereals, it is the only one that cannot be modified, it does not lend itself to mutation and is not exposed to harmful insects.
In Japan, buckwheat is involved in the production of chocolate, in China - for the production of jams and liqueurs. In Italy, cereals are equated with medicines and are sold in pharmacies.
Optimal proportions
To get crumbly buckwheat porridge, it is advisable to take two parts of liquid for one part of buckwheat. In other words, when steaming one cup of buckwheat grains, two cups of clean drinking water are taken. Loose buckwheat is recommended to be consumed with salad or boiled meat (if the diet allows the use of other products). If for you the most delicious texture is viscous, then take four parts of liquid for one part of buckwheat. The resulting porridge-"smear" will be an excellent breakfast, as the body that has just awakened needs light food.
If you decide to replace drinking water with a fermented milk product, in our case kefir, then it is recommended to take no more than two and a half cups of kefir for one mug of buckwheat. This volume will be quite enough for the buckwheat to steam well and at the same time acquire a crumbly texture.
The composition of buckwheat
Contains vegetable protein - 20%, 2.6-4% fat and 76% carbohydrates. These carbohydrates are complex and slow, have a high GCI and are absorbed very slowly, without giving sudden sugar spikes and provide satiety for a long time. This quality is valuable in diabetes. Also valuable, first of all, is its vitamin composition: the entire group B, C, P, PP, E. Minerals contain iron, copper and cobalt, phosphorus, calcium, zinc, iodine, magnesium, boron. From acids: amino acids, folic acid, oxalic, malic, citric and maleic.
Cereals always have a high energy value, but when cooked, their calorie content is reduced. For example, buckwheat itself has a calorie content of 329 kcal, and buckwheat porridge has only 103. That is. calorie content is 3 times less, so buckwheat porridge will not cause obesity. Product GI - 57 units.
You need to know that steamed and roasted grains also have a lower energy value. The medicinal properties of buckwheat are due to the richness of vitamins and minerals.
Folic acid or vit. B9 - regulates the normal functioning of the entire reproductive system, reduces the risk of developing breast cancer, exhibits regenerative and reparative properties, participates in the synthesis of amino acids and the absorption of iron.
Rutin - prevents the formation of blood clots, varicose veins, hemorrhoids and rheumatism, protects against radiation. Improves the functioning of the thyroid gland, reduces the manifestations of toxicosis during pregnancy.
Magnesium - regulates and improves the functioning of the heart and central nervous system. With regular intake of buckwheat in the diet, there is no insomnia and nightmares, convulsions, apathy and anxiety.
Selenium is a longevity mineral that protects the heart and is a natural antioxidant that protects against cancer.
Lecithin - stimulates the brain and neurons. Improves vision, attention, memory.
The special value of buckwheat for the body in the elderly - does not allow senile dementia to develop.
The effect of buckwheat on the body
Useful properties of buckwheat porridge are determined by its composition:
- acids increase the digestibility of buckwheat, copper and cobalt help in the absorption of Ca, improve skin condition;
- phosphorus is responsible for the normalization of nervous activity, it is necessary for brain function, so buckwheat dishes are very useful for intellectual professions;
- rutin or vit.R - very beneficial for the entire CCC - enhances myocardial contractility, strengthens it, reduces the permeability of vascular walls and increases their flexibility and elasticity;
- treats hypertension and SSN, nephritis, rheumatism, diabetes.
Also, rutin increases immunity along with vit. C, enhancing the effect of ascorbic acid by 5 times. Vitamins gr.B increase the stability and endurance of the body, take part in all types of metabolism, increase mental activity, stress resistance.
Buckwheat porridge is useful for colds, for inhalation, as it facilitates sputum discharge. Cereal grains cleanse the intestines and the body as a whole from toxins and toxins, have a diuretic effect, improve brain nutrition, liver and pancreas function, protect against radiation, slow down the appearance of metastases when malignant processes are detected.
Buckwheat also contains fiber, which, like a sponge, absorbs all impurities in the intestines and removes them, thereby preventing the development of putrefactive processes.
It is also valuable that this cereal contains slow carbohydrates, i.e. has a high GCI, which is especially important in dietary nutrition.
Saturation is fast and long lasting. In terms of iron content, buckwheat is generally a champion among plant foods - this is valuable for pregnant women and for anemia.
Finally, buckwheat contains vegetable protein, which is why it is the basis of vegetarian nutrition. This protein is equal in value to meat, but it does not create heaviness in the stomach and is completely absorbed.
It regulates the stool, so it is prescribed for chronic constipation. Improves blood composition, increases hemoglobin and helps in the formation of red blood cells, stabilizes blood pressure and strengthens blood vessels, strengthens teeth, nails and bones, improves skin and hair; has anti-cancer properties, improves the state of obesity, gently cleanses the liver, calms the central nervous system.
Cooking methods
Buckwheat with maximum preservation of nutritional value can be prepared in several ways:
- A glass of cereal is thoroughly washed and poured with two glasses of cold water overnight. In the morning, the dish will be completely ready for eating. They get a product that is somewhat stiff, so it may not be to everyone's taste.
- The cereal is brewed with hot boiling water, while getting a portion of buckwheat, which will be more pleasant to eat, because it looks more like boiled.
- A tablespoon of unground kernels is poured into 100 ml of 1% kefir overnight. The resulting dish becomes even healthier due to its saturation with lactic acid bacteria. You can add your favorite berries or dried fruits to it. Best eaten within 30 minutes. before breakfast.
- Groats are steamed with boiled water in a thermos. The steaming time is reduced to 3-4 hours. The thermos should have a neck wide enough in diameter so that it is convenient to get the finished product.
Cons of buckwheat
The harm of buckwheat porridge is in its excessive consumption and use in the form of a mono-diet. With excessive use, a feeling of fatigue and apathy appears - this is nothing more than a manifestation of hypervitaminosis. Such an occurrence is rare.
It should be remembered that the cereal absorbs all odors and becomes saturated with them, so if the storage was long or there were toxic substances, household chemicals nearby, then the grain becomes unusable. Buckwheat practically does not cause allergic reactions. Its individual intolerance is also rare.
Although you can eat porridge every day, you can’t sit on buckwheat as a mono-diet. It is undesirable to eat it with kidney failure, with diabetes, because cereal starch will increase blood sugar. Buckwheat products of hypertension are poorly tolerated, in which it can provoke a rise in blood pressure.
Contraindications for use
Despite the fact that buckwheat without cooking is useful for the human body, in some cases its use should be reduced to a minimum.
First of all, this applies to people with diseases of the gastrointestinal tract, especially in the acute stage. A large amount of raw product can cause indigestion and lead to dyspeptic symptoms.
It is also better for people with reduced blood clotting to limit the use of this porridge.
It is not recommended to include thermally unprocessed buckwheat in the diet for pregnant women and nursing mothers.
Therefore, before you start eating steamed cereals, it is better to consult a doctor or a healthy nutrition specialist.
How to cook buckwheat
Buckwheat dishes are digested better than others. Groats are served not only in the form of cereals, pancakes and pancakes are prepared from it. It is added to baked goods. It is good to combine buckwheat with any main dishes of meat, vegetables, fish, mushrooms; first courses are also prepared from it.
Many people love buckwheat with milk, and the benefits of this combination have long been debated. The combination is useful if this lover tolerates milk well. Then buckwheat porridge with milk will only benefit.
The basis of proper nutrition is not provided yet to mix buckwheat with milk. It is best to fill it with oil. Mixing buckwheat with sugar is not worth it, because all its beneficial properties are neutralized.
Buckwheat porridge for the body: its benefits and harms are ambiguous, they depend on the measure of consumption, on the correct storage, preparation, on the general background of the body and the presence of concomitant pathologies. The main rule for consuming buckwheat dishes is moderation.
What diseases and conditions are steamed cereals most useful for?
Above, there are several ways to properly steam buckwheat for weight loss and maintaining health. And in what cases will a dish of brewed cereals be most useful?
Doctors and nutritionists recommend including steamed buckwheat porridge in the diet for patients with diagnoses such as:
- diabetes;
- nervous disorders;
- cardiovascular diseases;
- anemia;
- liver disease.
Buckwheat will help to cope with anemia, improve vision and cerebral circulation.
Groats are useful in the diet of people who have recently had serious illnesses.
How to steam buckwheat with diabetes? It is necessary to grind the groats and walnut kernels. For 500 grams of cereal, 100 grams of nuts are taken. One and a half tablespoons of the resulting powder should be poured with yogurt in the evening - 55-60 ml. In the morning, eat the resulting breakfast on an empty stomach. Complete the dish with an apple.
Diet on buckwheat porridge
There is an express diet for 7 days: it can be applied only when there is no time for gradual weight loss. The recipe for such a diet is simple - the dish is cooked on water: a glass of buckwheat is poured with 3 glasses of boiling water all night and it serves as your food all the next day.
Weight loss is about 5 kg. After that, you should immediately switch to proper nutrition. And although the benefits of buckwheat porridge are beyond doubt and buckwheat can replace a lot, you can’t sit on it for a long time in the form of a mono-diet. Nutrition must be balanced. It is also useful to spend fasting days on buckwheat porridge on water or mixing grains with kefir.
Reviews
Anastasia, 38, Vladivostok: “When I was diagnosed with diabetes, I had to drastically change my diet. Many dishes became unavailable, including the favorite buckwheat with stew. But the doctor advised not to cook, but to steam the cereal in boiling water, and boil the meat separately. The first time I tried it, I didn’t like the taste, but outweighed the need to eat right. It was possible to reduce the level of sugar almost to the norm, in addition, a few extra pounds went unnoticed. ”
Maria, 53 years old, Krasnodar: “I am overweight, I tried a dozen diets, nothing helped, because I fainted from hunger. But a friend who managed to lose a few kilograms shared a secret - there is steamed buckwheat. At first, the taste seemed insipid, but after such a breakfast, you can not feel hungry for several hours, as was the case with other diets. I ate it every day, as a result - minus 7 kg in 2 weeks.
What is buckwheat
On sale there is a cereal peeled from the shell of grains. After cleansing, the benefits of buckwheat are reduced. Until the 1950s, green buckwheat was eaten in Russia, the benefits of which are much higher.
Sprouted green buckwheat is especially useful. Now green cereals are reappearing on the shelves and are considered an absolutely living product and their calorie content is lower.
Buckwheat groats are also sold in the form of a prodela - chopped groats. Of course, the most useful is the grain in the shell, then comes the core - grains peeled from the shell by steaming. The friability of cereals is provided by the core.
It is also necessary and important to store buckwheat groats properly. It should be packaged and not adjacent to toxins, household chemicals and odorous products, because it quickly absorbs all odors and can lead to poisoning.
Rules of use
Experts believe that in order to get the maximum benefit from steamed buckwheat, you need to eat it 2-3 times a week. It is advisable not to salt or add sugar, so as not to increase the calorie content. But if such a dish turns out to be too bland, you can add spices in a small amount.
It is desirable, along with buckwheat prepared in this way, to eat more vegetables, herbs, unsweetened fruits. 300-500 g of cereals and up to 1 kg of fresh fruits and vegetables are taken per day.
It is preferable to eat a portion of steamed buckwheat for breakfast, because after such a meal there is a feeling of satiety for a long time, which helps to reduce daily calorie intake and not snack again. However, if desired, you can use steamed porridge at any time and several times a day.
Some nutritionists believe that buckwheat prepared in this way is best consumed in 6 meals. When steaming, it is enough to take a handful of cereals, which fits in the palm of your hand. The use of such portions allows you to reduce the volume of the stomach and reduce excess weight.
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