Buckwheat has become a staple food in my home and when I learned about the benefits of the bioflavonoid rutin, I was even happier to be eating it. Yet another thing to be thankful for!
Cooking buckwheat is the most common way to prepare it however when raw buckwheat is soaked, it is ready to eat. This makes it great for raw food lovers.
It ought to be more readily available in grocery stores for its multiple uses and benefits. I use it in granola, raw pie crusts, as flour, and in protein bars. I also sprout buckwheat in jars; watching it double in size is cool–more bang for your buck and double the nutrition too.
People who cannot tolerate gluten can have buckwheat! Buckwheat is gluten-free and a good protein source as well. It is a warming grain–good for promoting good circulation as Ray Sahelian has said in the above article.
The bioflavonoid rutin works well with vitamin C as it helps with absorption. On another note, when you eat the pith (the white part) of an orange, you are getting the bioflavonoids necessary to help your body out with the absorption of vitamin C.
Check out the article to find out more about rutin.