BUCKWHE AT
Its gluten-free status has already made it a staple for coeliacs, but buckwheat’s impressive list of health claims earns it a place in every kitchen cupboard
Words Niamh Leonard-Bedwell
Despite the name, buckwheat is not related to wheat. Instead, it belongs to a group of plants known as pseudocereals, which are consumed like cereal grains, but don’t grow on grasses, like cereals do. Buckwheat is gluten-free, which makes it safe for coeliacs and those who suffer gluten intolerance. The seeds, known as groats, can also be ground to make a gluten-free alternative to wheat flour.
And as well as being a staple for gluten-free diets, buckwheat boasts an impressive list of health claims. It has a fairly low glycaemic index, meaning it supports a steady rise in blood sugar levels, rather than a sudden spike. This is significant because prolonged levels of high blood sugar can ultimately lead to the development of type 2 diabetes. Additionally, buckwheat is a good source of fibre and protein, which means it can help you feel fuller for longer after meals, preventing the urge to snack and supporting healthy weight management.