Buckwheat - 9 Great Reasons to Know it, Plant it, Grow it and Eat it!

Photo Credit: GreenMedInfo

'Buckwheat is one of those plants that may be unfamiliar to most Americans. It is a staple crop in parts of China, Russia and Eastern Europe, but is less well known to U.S. food consumers.

Buckwheat is not a cereal grain, although it's name might lead you to think it is. Rather, it is a flowering plant. Buckwheat is a relative of sorrel, dock and rhubarb, whose 'fruit seeds' are a great source of nutrition, cancer fighting phytonutrients, antioxidants and fiber.

A major crop which has been cultivated throughout the world for centuries, buckwheat production in the U.S. is currently far lower than in other parts of the world.'

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This Root Prevents Cancer, Lowers Blood Pressure, Boosts Your Brain And Sex Life

'A single serving of beets can do more for your health than most foods in the produce isle. Not only can they boost your energy and lower your blood pressure, but eating beets in the long-term can help you fight cancer, reduce arthritic pain, boost your brain as well as help you lose weight. 

With its sweet, earthy taste and ruby-red interior, beets are a favourite of foodies, but there's far more than that to this powerfood.

Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support.' 

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Astaxanthin: Supercharged with Health Benefits

'Astaxanthin is a uniquely therapeutic carotenoid antioxidant that gives seafood, e.g. shrimp and salmon, its pink color. This phytonutrient is produced naturally in specific algae that pass on its free radical scavenging effects to the sea animals that eat them. Astaxanthin is known to be a powerful enhancer of brain function, eye health, immunity and joint function among many other things. In fact, GreenMedInfo.com has indexed research on over 100 potential therapeutic applications of astaxanthin.'


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Intestinal Health: Juicing RAW Cabbage: Michael McEvoy & Gina Marinelli

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For disease-fighting foods, think purple

 

'Beyond its pleasing appearance on the plate, the purple color is a cue for nutritional power.

The dark pigments responsible for the purplish tones are called anthocyanins, a type of phytonutrient, or plant compound, hailed for its potential disease-fighting benefits. Studies suggest anthocyanins may help reduce the risk of heart disease, diabetes and certain types of cancer. Some evidence indicates these purple pigments may protect our brain as we age.

Anthocyanins belong to the flavonoids family of plant compounds. They are among the most potent of all phytonutrients and have gained the attention of scientists worldwide.'

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