WHOLE WHEAT AND OTHER CEREALS – BUCKWHEAT {FAGOPYRUM ESCULENTUM) (GENERAL INFORMATION)
The French name for buckwheat, ble sarrasin, seems to indicate that buckwheat must have been brought to France from the south by the Saracens, whereas the Russian name, gretsikha, grikki suggests that the Greeks probably introduced this valuable food into their neighbouring lands. In many parts of Russia it is a national dish and the people prepare a most delicious oven-baked buckwheat.
Whole buckwheat can be cooked in the same manner as rice, and buckwheat groats are excellent in soup and for rissoles. The flour makes what is called a ‘short’ pastry and is good for mixing with wheat flour. The resulting pastry is better than that made with wheat flour and a high proportion of butter.
German biologists have discovered that buckwheat reduces high blood pressure, a finding that has since been confirmed by American scientists. An extract of buckwheat is thus claimed to combat high blood pressure and arteriosclerosis (hardening of the arteries). Unpolished brown rice has the same attributes as buckwheat in this respect. It would be to the advantage of older people if they were to change their menus slightly, to include more natural brown rice and buckwheat, but fewer eggs, cheese and pulses (legumes), for these two cereals have a rejuvenating effect on the blood vessels, especially the arteries. The intake of protein and salt should also be reduced to a minimum as one advances in age or if one suffers from high blood pressure.
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