Buckwheat

BUCKWHEAT
Buckwheat, a hardy cereal plant traditionally eaten in Russia, Eastern Europe, and northern Asia, is popular as the principal ingredient in kasha and soba noodles. Buckwheat gives strong, warming energy and is excellent as a preparation for hard, physical labor. A buckwheat plaster is good for drawing excess liquid from the body.

• Buckwheat Reduces Risk of Heart Disease - In a study of the Yi, an ethnic minority in southwest China, researchers reported that buckwheat intake was associated with lower serum total cholesterol, lower LDL cholesterol, and a higher ratio of HDL to total cholesterol, all protective factors against high blood pressure and heart disease.
Source: J. He et al. ., “Oats and Buckwheat Intakes and Cardiovascular Disease Risk Factors in an Ethnic Minority in China,” American Journal of Clinical Nutrition 61(2):366-72, 1995.

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