Stop varicose veins by eating buckwheat

(NaturalHealth365) Can the consumption of buckwheat really prevent varicose veins? Buckwheat is a nutritious whole grain – often used by vegan and vegetarians. And, while it’s even praised by registered dieticians as a ‘heart healthy’ food – emerging research reveals that buckwheat can also prevent varicose veins.

The most common vein disorder in the United States

Unsightly and painful, varicose veins affect 60% of the population most of them being women. Varicose veins are stretched, swollen and appear as blue and purple colored road maps usually on the back of the legs.

Often a result of prolonged standing; PMS induced hormonal changes or being overweight, most people consider varicose veins merely a ‘cosmetic’ issue. But, if left unchecked, varicose veins can lead to complications such as, skin ulcers, painful blood clots and phlebitis (vein inflammation).

Don’t ignore the warning signs – take care of your circulation

Varicose veins occur when the veins around the thighs or calf muscles get inflamed. This weakens the valves around the leg region and, as a result, they no longer close properly. This condition leads to poor blood flow back to the heart causing the impure blood to pool in the veins as ugly lumps.

Fortunately, there are natural ways to minimize and prevent varicose veins via nutrition. Buckwheat is shown to be one of the best natural remedies to treat this condition. Research suggests it is largely due to its nutritional and antioxidant profile, particularly with reference to its phytonutrient rutin.

The magic inside buckwheat

Researchers say the compound rutin, abundant in buckwheat is crucial for maintaining structural integrity and strength of tiny blood capillaries, arteries and veins. Rutin especially improves blood circulation and reduces inflammation in damaged veins.

In addition to rutin, buckwheat has a natural combination of nutrients that support vascular health. It contains almost 86 milligrams of magnesium – in one cup – which is vital to relax blood vessels, improve blood flow and lower blood pressure.

The primary antioxidants quercetin, hyperin, catechins and other polyphenolic compounds – including rutin – are present in the free form distributed throughout the grain as opposed to other cereal grains. This accounts for its high antioxidant activity when compared to other cereals.

Is there any science to back up the health claims of buckwheat?

A study, published in the European Journal of Clinical Pharmacology, revealed that consumption of buckwheat herb tea improved blood circulation and prevented leg edema in patients with varicose veins. A French study in the 2008 edition of the journal, Arthritis Research and Therapy highlighted the inflammation reducing capabilities of the rutin in both test tube studies as well as in rat models with chronic arthritis.

A Chinese study published in the American Journal of Clinical Nutrition demonstrated rutin’s potential to improve blood flow which enhanced vascular health. In fact, a quick search in PubMed reveals over 800 scientific papers on buckwheat.

How do I cook buckwheat?

The most common use for buckwheat groats is porridge, it can also be used in salads as a cold grain along with other anti-inflammatory foods like pumpkin seeds, walnuts, and fresh greens. It makes a nutritious (and delicious) addition to any stew or soup. Another popular way to eat buckwheat is in the form of flour like, pancakes, muffins and bread. (just don’t overdo it)

Here’s a delicious recipe:

Ingredients

2-3 cups of organic, whole buckwheat (soaked overnight) or sprouted buckwheat
Enough filtered water to cover the soaked or sprouted buckwheat
1/2 cup of organic raisins or other dried fruit
Pinch of unrefined sea salt
1 Tbsp. of organic cinnamon
2 Tbsp. organic, raw honey

Instructions

Use whole buckwheat that has been soaked overnight our sprouted.
Drain and rinse the buckwheat thoroughly.
Add the buckwheat to a pan and cover it with water.
Cook the buckwheat in water for about 20 minutes, add a pinch of salt, until the buckwheat is soft.
Mix in the honey, cinnamon, dried fruit or any sweetener of your choice – if desired.
Cook for a minute or two more until flavors are well-mixed.
Remove the buckwheat porridge from the burner and add fresh almond milk – if you like. Serve warm and enjoy!
(This recipe serves three to four people)

Buckwheat rarely causes allergy or sensitivity and is available in most health food stores. Since some cereal grains are genetically modified, always look for organic varieties. Remember, if you want to keep your circulation in good shape, try eating some buckwheat and stay physically active.

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References:
1. Ihme N, Kiesewetter H, Jung F, et al. Leg oedema protection from a buckwheat herb tea in patients with chronic venous insufficiency: a single-centre, randomised, double-blind, placebo-controlled clinical trial. Eur J Clin Pharmacol. 1996;50:443-447.
2. Koscielny J, Radtke H, Hoffmann KH, et al. Fagorutin buckwheat herb tea in chronic venous insufficiency [translated from German]. Z Phytother . 1996;17:147-150,153-156,159.
3. J He, M J Klag, P K Whelton, et al (1995). Oats and buckwheat intakes and cardiovascular disease risk factors in an ethnic minority of China. The American Journal of Clinical Nutrition, 61(2), 366-372

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