My husband’s struggle with systemic candidasis issues has been driving him to look for healthy everyday foods to nourish his body without feeding the yeast in his gut. His search has led us to two wholesome “grains” – buckwheat and quinoa, which we now incorporate regularly in our breakfast menu in place of wheat.
Let me share with you the benefits of these “grains”, or rather, seeds.
Buckwheat is actually the seed of the buckwheat fruit. Used as a staple food in Russia and Brittany, this gluten-free food can protect you against the two top causes of death today – heart diseases and cancer.
Buckwheat contains rutin, which keeps your blood fluid, protects your blood vessels and reduces your blood pressure and cholesterol. These benefits make buckwheat an important heart-protecting food.
Buckwheat is rich in both rutin and quercetin, which are flavonoids and powerful antioxidants. These substances make it difficult for cancer-promoting hormones to attach onto healthy cells, as well as reduce damage to cell DNA. These effects make buckwheat an important anti-cancer food.
In addition, the type of carbohydrates (i.e. amylose and amylopectin) found in buckwheat means that the seed gets digested more slowly, as such keeping your body sugar levels more even (and hence healthier), and leaving you feeling full for longer. This makes buckwheat an excellent food for those with diabetes and those trying to lose weight.
Buckwheat is also rich in vitamin B (especially niacin, B6 and thiamin), which are important for good immunity, nerve function and energy production.
Known as the “mother grain” by the ancient Incas, quinoa is actually a seed and was used as a staple in South America for thousand of years.
Quinoa is often considered the “grain” with the most protein, since it contains all the 9 essential amino acids a person needs, unlike most grains. It is also rich in iron (important for your blood) and supposedly contains more calcium than milk. These make quinoa an especially good source of protein for vegetarians and vegans.
Its high fiber and protein content makes it a low glycemic food – meaning it helps keep your blood sugar levels steady.
Quinoa also contains lots of phosphorus, copper, zinc (good for your skin), vitamin B (needed for energy levels) and E (good for your skin too). Its richness in magnesium and riboflavin can help keep your blood pressure and cardiovascular system in good shape.
Quinoa and buckwheat are perfect for breakfast
The high protein-carbohydrate ratio in these two “grains” make them good breakfast foods – they can provide you with the energy you need, without leaving you sluggish at the start of the day.
Why not give these seed-“grains” a try tomorrow?
If you know of any good buckwheat or quinoa recipe, share it with me. I will share some with you too, when I find them.
1. Collins, Elise Marie. An A-Z Guide to Healing Foods: A Shopper’s Companion. San Francisco, California: Conari Press, 2009. Print.
2. Yeager, Selene, et al. The Doctors Book of Food Remedies. New York, NY: Rodale, 2007. Print.
Cindy L. TJOL is trained in Psychology, Acupuncture and Traditional Chinese Medicine. She has several years of experience writing on natural health on the internet. Follow her on her blog and read her other articles at Insights On Health.com.