Bucked up by Buckwheat

Stop sniggering at the back of the class. I said "bucked".
Yes, buckwheat. Like a lot of you, I've been aware of buckwheat for some time, but only registered it as a small brown packet with a single facing, hidden among the more exotic looking flours in my local Waitrose. It wasn't until I started having problems with wheat itself that I began  looking at buckwheat with interest.
 So what's good about buckwheat? Lots.
 Buckwheat is not a true cereal, being related to rhubarb, sorrel and dock. It is gluten free and contains soluble and insoluble fibre, helping to lower cholesterol and keeping blood sugar levels balanced.
It also contains quercetin (which might have anti-flammatory and anti-allergic properties) and rutin (thought to improve circulation and strengthen capillaries). Because of these properties, buckwheat is thought  to help protect against varicose veins.

 It contains useful amounts of manganese, copper, magnesium and phosphorous, as well as ligans, which can promote hormonal balance in men and women. One of these, enterolactone, has been shown to protect against hormone-dependent cancers.
Diets containing buckwheat have been linked to a lowered risk of developing high cholesterol levels and high blood pressure. Buckwheat's rich supply of flavinoids help maintain blood flow, keep platelets from clotting excessively, and protect low-density lipoprotein cholesterol (LDL, the form linked to cardiovascular disease) from free radical oxidation into potentially harmful cholesterol oxides.
  The slow release of carbohydrates helps keep a steady blood sugar level, and lowers the risk of diabetes. It has a gum-like mucilaginous fibre which both lubricates and soothes the digestive tract. It also has an insoluble fibre, which besides acting as a prebiotic, may help to prevent gallstones (NB all whole grains contain insoluble fibre. It's one of their many endearing qualities).

  Recent research has suggested that the eating of buckwheat and other whole grains is  a particularly good idea for postmenopausal women with high blood pressure, high cholestrol levels or other signs of cardiovascular disease.

Buckwheat can be used in several forms. You can sprout raw (untoasted) grains to make its nutrients more available to the body. Use them as you would any bean sprouts.
 You can use the grains, toasted or untoasted, depending on your preference, instead of rice or pasta (you'll need to cook it for longer and, yes, you can use a rice cooker. You'll need to experiment. You can't really undercook it. It might be a degree chewable, but that doesn't make it inedible.).

You can grind the grain to make a flour that you can use for baking.

Alternatively, you can save ruining your coffee grinder and buy buckwheat flour ready made. My experience of buckwheat flour is limited. I have used it to make a loaf of "bread" and pancakes. There are many recipes out there in Internet Land. Just google what you're after. The pancakes I made were a pleasant surprise, the bread variable. Some might

find the texture objectionable (it's more like cake than bread), and it has a sweet, nutty taste. I found I couldn't eat it without toasting it first. But that's my preference.
You can also soak and sprout the seeds and use them to make a porridge, by combining them with yoghurt (or nut milk) and fruit. Again, there's lots of recipes for this on the Internet. I must confess, however, that I haven't been brave enough to try this one yet. My personal preference is to use the grain as a more filling alternative to rice in a risotto, flavoured with a handful of cumin seeds. But, as I say, there's a lot more info' and recipes on the Internet. Give it a go. You might like it.

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