People have been using buckwheat porridge for food for more than 5000 years, and they still grow and process this cereal using the same technologies. In the Middle Ages, buckwheat was considered the food of the poor and plebeians. Aristocrats didn’t eat it, because unlike rice, buckwheat was “black porridge”, which is why it was perceived as food unworthy of “tender stomachs”.
The modern view of buckwheat has changed radically . Now almost all gastroenterologists are confident that buckwheat is the most versatile and healthy among all grains. It is rich in fiber fibers, which are a valuable therapeutic and prophylactic agent for many ailments. Fiber cleanses the digestive tube of toxins and fecal stones. There is evidence of individual researchers that with regular use of buckwheat, polyps of the stomach and intestines occur less often, and if they grow, they are usually benign.
A balanced vitamin-microelement composition of buckwheat strengthens the walls of blood vessels, slows the progression of atherosclerosis and inhibits the development of varicose veins. The main advantage of buckwheat porridge is a high nutritional property with a minimum calorie content. Therefore, it has long been noted by fans of different diets, and for good reason. In addition to nutritional value, buckwheat is called the champion in usefulness due to the high content of vegetable protein, iron and magnesium. Due to these properties, buckwheat is prescribed as an adjunct in the treatment of anemia, disorders of the heart and blood vessels, and recovery of the body after operations.
Buckwheat and cereals from it are the most reasonable nutritional option for diabetes. This cereal has a minimal glycemic index. When consumed, it does not cause sudden spikes in sugar content, helping maintain normal normal insulin levels. Buckwheat has a beneficial effect on immunity, especially in childhood and adolescence.
Buckwheat is a champion among cereals in the content of B vitamins, which help to cope with stress and insomnia, and at the same time and have a powerful effect on the healing of skin, hair, and nails. Buckwheat porridge is indispensable for pregnancy and breastfeeding. It is recommended to follow a buckwheat diet in cases of cerebrovascular accident, especially with strokes in combination with obesity. It is believed that buckwheat benefits the body most if it is eaten in the morning and evening. Buckwheat evening reception is heavy. To get the maximum benefit from eating buckwheat porridge, you do not need to add sugar, honey and salt to it. It is also better to forget about sauces and mayonnaise forever.
You can improve the taste of porridge with grated apples, carrots, pears, stewed pumpkin, berries, plums, cherries and apricots. They can be added to freshly cooked buckwheat or cooked together. Acceptable tomatoes, various types of cabbage, grated celery, seaweed, ginger root, various greens. But spices and spices are not an obligatory ingredient for buckwheat.
You can cook buckwheat in high-quality non-fat milk with the same listed additives. Another option for making buckwheat porridge is to soak the unrefined grains (kernel) in water or milk for 30-60 minutes, and then cook. Such porridge will be rougher for the gastrointestinal tract, especially for sensitive consumers, which should always be considered individually.
However, soaked cereals before cooking can again be successfully crushed with a mixer or blender . Heat treatment of buckwheat is always desirable due to hygienic and anti-infectious reasonable requirements. There are recipes when buckwheat is simply poured with a sour-milk product, brought to swelling and not boiled. Such an action is often recommended in diets for weight loss, but the risk of gastrointestinal upsets and even poisoning with this method is significantly increased.
It makes little sense to combine buckwheat with vegetable or butter. You can add some ground nuts (vegetable proteins and lipids) to the porridge to increase its calorie content. Buckwheat porridge with fish or meat is not the best combination. Unloading “buckwheat” days are acceptable provided that there is a sufficient amount of food liquid – ordinary water or mineral.
The optimal amount of dry cereal per day per consumer is 3-5 tablespoons with or without top. You can eat buckwheat for 7-10 days in a row, then take a break for the benefit of changing the diet in the direction of its diversity. Cook cereals at home from natural unpeeled cereals.
In second place in the ranking of the most useful cereals can be called barley pearl barley . It has a high phosphorus content, which optimizes the various functions of the brain, central and peripheral nervous system and musculoskeletal system. It is prepared in the same way as buckwheat Perlovka can irritate the gastrointestinal tract. But the longer it is cooked, the softer it is, but beneficial substances are destroyed.
Oats are in third place . From its unrefined grains, cereals are prepared, especially useful for the muscular system of children and adolescents, its rapid and harmonious development.