Buckwheat

There is a set of diets on the basis of buckwheat. But, alas, not all love buckwheat also much it is hard to hold on on one buckwheat several days.

I can tell about the personal experience. I did not begin to go on a diet, and just began to eat the buckwheat cereal cooked on water for breakfast. I admit that I salted it. Awfully pulled the first days on some buterbrodik … But I was the inner self in a forceful mood and to myself bellowed: nizya!

What is interesting, was very quickly involved, and in couple of days the organism began to absorb resignedly in the mornings buckwheat cereal. The most surprising occurred later! I after New year got up on scales and with amazement found out that I dumped couple of kilograms. And it besides that in the winter I always took them.

And now much more about the buckwheat

The buckwheat is la. Fagopyrum – an annual grassy plant from family of a buckwheat family - Polygonaceae, krupyany culture. At a straight line buckwheat, branchy above, a reddish stalk to a half a meter in height. Petiolar leaves remind someone hearts, to someone – triangles. Flowers of a buckwheat of white or pink color, are collected in a brush and exhale pleasant honey aroma. Around them many insects who also pollinate them are always turned.

The buckwheat in June blossoms and can blossom till September. Different grades at different times ripen. The earliest of them in August. A fruit - a trihedral nutlet, in the ripened state brown. The buckwheat – a fine melliferous herb, and buckwheat honey is highly appreciated almost around the world.

Homeland of a buckwheat - Central Asia, in particular, Himalayas. The most part of scientists assumes that the cultural buckwheat occurred from the wild relative – a buckwheat of Tatar (fagopirum tataricum).

In the Middle Ages, most likely, in the 15th century the buckwheat began to be cultivated in Europe mainly on poor sandy soils. In Russia the buckwheat appeared earlier, in the 14th century. It from Greece by the Greek merchants probably was delivered therefore received in Russia the name - "buckwheat" - "the Greek cereal". Ancient Slavs too, most likely, at the Greeks living on coast of the Black Sea learned to cultivate a buckwheat. Quickly enough "black porridge" was fallen in love to both the nobility, and commoners.

Presently the buckwheat a sowing campaign is cultivated in a midland of the European part of Russia, in Ukraine and in Belarus. Its main today's destination - grain, routines and honey. Routines in pharmaceutical industry get from leaves and flowers of a buckwheat of a sowing campaign.

Buckwheat protein successfully replaces meat in a diet of vegetarians, it is well dissolved and acquired.



Seed of buckwheat contains vitamins: groups B, PP, P (routines), minerals: calcium, phosphorus, iron, copper, zinc, pine forest, iodine, nickel, cobalt, organic acids: lemon, oxalic, maleic, apple, fat, protein, cellulose …

The one who constantly eats buckwheat increases the resilience of the organism to many diseases. Buckwheat gives strength and endurance. Probably, not for nothing buckwheat cereal was eaten by epic athletes.

At modern rates of life and load and to women nothing needs to be done how to become bogatyrka.

It is useful for the people doing both professional sport, and fitness because it not only increases muscular force to use buckwheat but also helps to transfer considerable physical activities easily.

Thanks to high content a routine buckwheat does strong vessels, increases blood formation, is good prophylactic and treatments of atherosclerosis, anemia, leukemia, coronary heart disease, a hypertension.

Buckwheat reduces the level of "bad" cholesterol

Buckwheat improves a metabolism in an organism and it is recommended to eat at obesity and diabetes.

It promotes treatment, or simplification of a course of such diseases as rheumatism, scarlet fever, measles, diseases of a pancreas, digestive tract, hemorrhages in a retina of eyes, heart and a brain, at disorders of nervous system, diseases of kidneys, an anemia, poisonings with arsenic and other harmful substances.

Buckwheat is the excellent strengthening means for the people weakened by a disease and the elderly people wishing to lead long full-fledged life.

Buckwheat practically has no contraindications, it only should be limited to people from the blood raised by coagulability.

In Russia buckwheat once treated jaundice, rubbing the patient with liquid buckwheat cereal and leaving to lie in heat 2-3 hours.

At a sore throat buckwheat was warmed on a frying pan, filled in a stocking and tied around a neck.

For disposal of abscesses crude buckwheat was chewed and tied to chirye and abscesses.

In national cosmetology buckwheat is washed out, filled in with clear water and left for half an hour. Then water is merged in other capacity and wash it. Such procedure is useful to the tired, withering and oily skin.

Buckwheat is milled in flour and used as powder for children and for adults. For example, such powder does not allow legs to sweat and smell strongly. Before the woman used powder from buckwheat and in hot days for a pripudrivaniye under a breast. Such powder works very delicately.

It is important for female beauty and the fact that buckwheat contains in a large number flavonoids, substances which actively struggle with free radicals, considerably slowing down aging processes.