buckwheat

Peo­p­le with food all­er­gies in par­ti­cu­lar value buck­wheat as a glu­ten-free alter­na­ti­ve to wheat, rye, etc. But is the pseu­do-grain buck­wheat real­ly a sui­ta­ble alter­na­ti­ve to “real” wheat?

The better alternatives to buckwheat

Our favo­ri­te aut­hor advi­ses against con­sum­ing buck­wheat. But the good news is: the­re are alternatives! 

Who would like Bread If you bake, you could try glu­ten-free flour alter­na­ti­ves such as cas­sa­va, lin­seed, oat or mil­let flour.

If you’­re a nood­le fan, you can try it out Cas­sa­va, rice, pea or chick­pea, mil­let or red len­til pas­ta try out. The alter­na­ti­ves the­se days are varied and also delicious.

Any grain can slow the healing process

Espe­ci­al­ly for peo­p­le who strugg­le with very per­sis­tent chro­nic sym­ptoms, it is advi­sa­ble to avo­id all grain pro­ducts for a lon­ger peri­od of time. Mil­let would be the first choice for all tho­se who can­not or do not want to com­ple­te­ly do wit­hout grain pro­ducts. Oat­me­al is the second best option.