Sprouted buckwheat is a delicacy for an amateur. It takes time to get used to it. But the benefits of such food are very great: in its raw form, buckwheat retains all vitamins and minerals.
Grain is the plant's bioenergetic center with powerful creative power. Sprouted grain becomes that form for our body, which is much easier to digest and assimilate than the grains of the common buckwheat kernel. It contains both enzymes and phytohormones, vitamins and microelements. All of them taken together are capable of healing everyone. Sprouted grain is a unique and healthy creation of nature.
In the process of germination in grains, nutrients are broken down into simple components: polysaccharides into simple sugars, proteins into amino acids, fats into fatty acids. As a result, the body spends less effort on assimilation.
Buckwheat, not subject to heat treatment, is considered live food among raw foodists. It is in this form that enzymes are stored in it - living nutrients that are useful for the body.
Buckwheat seedlings contain proteins, carbohydrates, a lot of phosphorus, magnesium, cobalt, zinc, manganese, as well as calcium, iron, copper, boron, phosphorus, nickel, vitamins B1, B2, B3, rutin, iodine.
To cook sprouted buckwheat, you only need the grains themselves, clean water. Buckwheat should first be washed and filled with cold water for 6-10 hours. It is best to pour the grains overnight. There should not be too much water, but just as much as all the buckwheat can absorb during this time. The buckwheat is now ready to eat. It can already be considered almost sprouted, because all the properties are the same as those of sprouts. If you hold buckwheat in water for 1-2 days, then it will sprout, which have a slightly sweetish taste, so not everyone may like it.
As with any raw food, buckwheat will take some getting used to. In this matter, gradualness is important. Enough 1 teaspoon per day, gradually increasing the portion to 3-4 teaspoons (60-70 g). To add it to a dish, such as soup, it must be cold. It should not be forgotten that the value of the germinated grains drops sharply during heat treatment.
It is good to add buckwheat to muesli, vegetable salads, fruit slices. Can be mixed with both yogurt and cottage cheese. The grains should be well chewed and washed down with tea and juice.
Sprouted buckwheat is a morning meal because it has a strong stimulating effect and can disrupt deep sleep.
Sprouted buckwheat grains are a real natural pharmacy. They increase the level of hemoglobin in the blood, strengthen the vascular walls and capillaries, and prevent eye hemorrhages. Recommended for those who experience chronic stress, diabetes mellitus, coronary heart disease, hypertension, anemia, asthma and bronchitis. That is, sprouted buckwheat is good for the prevention of all cardiovascular diseases, first of all.
But like any product, sprouted buckwheat can cause an allergic reaction. In addition, patients with gastritis and stomach ulcers need special care in using buckwheat in this form. In any case, a specialist consultation is required.
