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Buckwheat or peeled buckwheat, 100% natural.
It contains no gluten, is a seed that has no relation to wheat and other cereals.
Buckwheat buckwheat
Buckwheat has protein of high biological value, i.e. protein with a sufficient amount of essential amino acids. Buckwheat is particularly rich in the amino acid lysine, which is scarce in other cereals
The buckwheat is one of the few cereals (along with rice and quinoa) that does not contain gluten. More and more specialists say that the gluten contained in the much-consumed wheat, not only is extremely harmful in the case of celiac disease, but in all types of people, as it produces significant disorders in the intestine that indirectly causes diseases throughout the body, especially diseases of inflammatory character
There are two types of sugars in the diet, those that harm us (fast absorption) and those that benefit us (slow absorption). The sugars in sweets, buns, pastries etc, are quickly absorbed by the body decompensating blood sugar levels and generating all kinds of disorders, as well as obesity. However, the slow absorption saccharides (mainly present in legumes, cereals and all kinds of vegetables) are gradually absorbed and regulated by the body and are the most efficient source of energy. The buckwheat, like other cereals, is rich in fiber, a type of carbohydrate that our body can not digest and that serves as a cleansing brush of the intestines
In addition, buckwheat has some very important vitamins, minerals and essential fatty acids. The buckwheat is the only cereal that contains vitamin P, essential for heart and cardiovascular health. Also vitamin E, B vitamins and linoleic acid (Omega 6). As for minerals, highlights its content in calcium, sulfur, zinc, magnesium, phosphorus and potassium
Buckwheat or peeled buckwheat, 100% natural.
It contains no gluten, is a seed that has no relation to wheat and other cereals.
Buckwheat buckwheat
Buckwheat has protein of high biological value, i.e. protein with a sufficient amount of essential amino acids. Buckwheat is particularly rich in the amino acid lysine, which is scarce in other cereals
The buckwheat is one of the few cereals (along with rice and quinoa) that does not contain gluten. More and more specialists say that the gluten contained in the much-consumed wheat, not only is extremely harmful in the case of celiac disease, but in all types of people, as it produces significant disorders in the intestine that indirectly causes diseases throughout the body, especially diseases of inflammatory character
There are two types of sugars in the diet, those that harm us (fast absorption) and those that benefit us (slow absorption). The sugars in sweets, buns, pastries etc, are quickly absorbed by the body decompensating blood sugar levels and generating all kinds of disorders, as well as obesity. However, the slow absorption saccharides (mainly present in legumes, cereals and all kinds of vegetables) are gradually absorbed and regulated by the body and are the most efficient source of energy. The buckwheat, like other cereals, is rich in fiber, a type of carbohydrate that our body can not digest and that serves as a cleansing brush of the intestines
In addition, buckwheat has some very important vitamins, minerals and essential fatty acids. The buckwheat is the only cereal that contains vitamin P, essential for heart and cardiovascular health. Also vitamin E, B vitamins and linoleic acid (Omega 6). As for minerals, highlights its content in calcium, sulfur, zinc, magnesium, phosphorus and potassium
