At the Julian Bakery we are proud to have Buckwheat in our Purity Bread and are working hard on a new Smart Carb Gluten Free loaf bread that will be launched in the next couple of months. Our new Smart Carb (GF) bread will be the best gluten free bread available. This blog post will help educate you on Buckwheat and its health benefits. You may be surprised that Buckwheat is actually a fruit and not related to wheat at all making it the perfect ingredient to use in our new bread.

Buckwheat can be regarded as a superstar nutrient food, for the numerous health benefits that are there to its credit. The versatile food is possible prebiotic (a carbohydrate that prompts the growth of “friendly” bacteria in the digestive tract). This golden and precious food was first cultivated in Southeast Asia and from there; it spread to Europe, Central Asia and Tibet. It can easily be used as an alternative to rice, porridge or wheat and is a boon for people who suffer from an allergy to the first three, as it has all the essential nutrients required by the body. Today, buckwheat is widely produced in Russia and Poland, where it plays an important role in their traditional cuisines. Other countries where buckwheat is cultivated commercially include the United States, Canada, and France, the country famous for its buckwheat crepes. With this article, we will help you explore the benefits of Buckwheat in detail.

Health Benefits Of Buckwheat
Buckwheat is high in fiber, as 1 cup of cooked buckwheat groats contains over 4 grams of dietary fiber, which is essential to keep the bowels moving.
The protein in buckwheat is the best known source of high biological value proteins in the plant kingdom. It contains the eight essential amino acids (eight proteins that body cannot manufacture), making it closer to being a “complete” protein.
Buckwheat is also a good oil source of an essential fatty acid, Alpha-Linolenic Acid that is important for the body to stay healthy. It is also high in lysine.
It contains 75% complex carbohydrates, which satisfy our appetite and fuel our cells. It is also good for people who struggle with wheat allergies and gluten intolerance.
Owing to the quantity of magnesium contained in buckwheat, it has a relaxing effect over blood vessels, helps improve circulation, decreases blood pressure and reduces cholesterol.
As it contains plenty of vitamins with B complex, buckwheat is recommended in case of liver disorders and illnesses where it is advisable to restrict the quantity of sugary substances consumed each day.
Due to a good mineral list (phosphorus, magnesium, iron, zinc, copper and manganese) and high flavonoid content, it’s traditionally used to fix low hemoglobin and frequent colds and flu.
Buckwheat helps lower glucose levels and is beneficial for managing diabetes.
Due to the presence of inosit, it is regarded as a well-balanced and low-calorie diet that helps in reducing fat accumulation and adjusts metabolism as well as lipo-soluble vitamins.
Buckwheat contains rutin, a medicinal chemical that strengthens capillary walls, reduces hemorrhaging in people with high blood pressure, prevents heart attack and increases microcirculation in people with chronic venous insufficiency.
It also helps the liver in processing hormones, medicines, and glucoses, with a protective hepatic effect.
Buckwheat has phytonutrient plant lignans, which are converted into mammalian lignans by friendly flora in our intestines, including one called enterolactone that is thought to protect against breast cancer as well as against other forms of cancer dependent on hormones and even heart disease.
Buckwheat is an antidote for X-ray irradiations or other forms of irradiation, as it contains antioxidants.
Eating foods high in insoluble fiber, such as buckwheat, can help women avoid gallstones. It is also protective against childhood asthma.
Eating a serving of whole grains, such as buckwheat, at least 6 times a week is good for postmenopausal women with high cholesterol, high blood pressure, post menopausal breast cancer or other signs of cardiovascular disease.

Buckwheat is the hearty, working-man’s crop that thrives in poor soil conditions, freezing temperatures, droughts, and excess rains. Buckwheat is resistant to damage and is therefore relatively inexpensive and easy to grow. Buckwheat is native to Northern Europe and Asia and eventually spread to Europe and Russia in the 14th and 15th centuries, and was introduced to the United States by the Dutch during the 17th century.
It may surprise some people to learn that buckwheat is actually a fruit even though it is commonly thought to be a grain. Buckwheat is a fruit seed that is related to rhubarb and sorrel.
Whole buckwheat is a very nutritious food. The protein in buckwheat contains the eight essential amino acids and is also high in lysine. Buckwheat is also rich in many B vitamins as well as phosphorus, magnesium, iron, zinc, copper and manganese. Buckwheat is also a good oil source of Alpha-Linolenic Acid, which is one of the two essential fatty acids we must have to be healthy.
Health Benefits of Buckwheat
Buckwheat is high in fiber. 1 cup of cooked buckwheat groats contains over 4 grams of dietary fiber.
Buckwheat contains the eight essential amino acids.
Buckwheat contains many minerals including: phosphorus, magnesium, iron, zinc, copper and manganese.
Buckwheat contains a rich supply of flavonoids, particularly rutin.
Buckwheat lowers glucose levels and is beneficial for managing diabetes.
Buckwheat has been found to lower blood pressure and reduce cholesterol.
Buckwheat is a fruit seed and is a gluten-free alternative to grains.
Dietary Uses of Buckwheat
Buckwheat flour has a strong, distinctive flavor and is often mixed with other flours to lend its distinctive taste to many baked goods. Buckwheat comes in a few different forms for dietary consumption:
Buckwheat groats are the hulled grains of buckwheat; they are three-sided in shape and
resemble grains of wheat, oats, or rye. Kasha is a traditional porridge made from buckwheat groats. Buckwheat groats are used whole in hot cereals and soups. The triangular seeds from buckwheat can be used to make flour after being removed from the husk.

To buy our wonderful gluten free purity bread or for more info click here: http://julianbakery.com/glutenfree_bread.html