Dr. Sebi On Buckwheat

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Many people think that Buckwheat is a grain. Still, it is a plant’s seed related to the root vegetables. However, even if it is not a grain, you can use it and cook it as a grain.

You can use it for soups, you can make flour for bread, you can eat it like breakfast porridge or just boil it and add it to the salad.

Buckwheat has been cultivated for more than 1000 years in Asia. They traditionally used it in a fresh form known as GROATS.

The Buckwheat that you can find in the markets is roasted before packaging, and it is known by the name KASHA.

According to Dr. Sebi, here are his explanations of the seed buckwheat:

“All of the seeds contain starch that makes the body acidic. So Buckwheat is a seed, and it is acidic. Because the buckwheat seed is not natural for African Agriculture, it is a hybrid and is toxic to African people.
People should eat ancient grains like spelt, quinoa, and amaranth to gain better alkalization in the body.”

What is Buckwheat?

Buckwheat is a pseudocereal that is not actually wheat at all, but rather the seed of a fruit. It is gluten-free and high in fiber, making it a popular choice for people looking for an alternative to wheat-based products.

Buckwheat is a plant that is related to rhubarb and sorrel. It is grown for its grain-like seeds, which are used in flour, cereals, and other food products. The plant is also used as a cover crop or animal feed.

Buckwheat grows best in cool weather and can be planted in early spring or late summer. The plant produces small, white flowers that turn brown when they mature. Each flower produces two seeds, which are enclosed in a hard shell.

Buckwheat can be ground into flour and used in baking, or eaten whole as a hot breakfast cereal. It is also popular in Asian cuisine, where it is used to make noodles and dumplings.

When the seeds are ground into flour, they have a nutty flavor and a slightly gritty texture. Buckwheat flour is used to make pancakes, noodles, and other dishes. It is also sometimes used as a gluten-free alternative to wheat flour.

Related: Dr. Sebi on Grains

Does Dr. Sebi Approve of Buckwheat?

Dr. Sebi was very specific with his teachings for many food products that grow on the earth. He usually starts with the geography and the natural way each plant grows.

He often also relates certain natural foods with their indigenous cultures and peoples. He says that every group of people like African, Asian, European, and Americans have their approved and denied foods.

Dr. Sebi does not approve of the use of Buckwheat for people that have not grown it since ancient times.

For example, if you are African, you don’t have a natural source of Buckwheat in your geographical place and this seed does not fit your cellular structure or genome.

So you should not eat Buckwheat; you should eat ancient grains from your area.

Suppose you are European or Asian and have a history of buckwheat growth in your geographical place, then it’s great!

Is Buckwheat alkaline or acidic?

Buckwheat is a widely used seed as a substitute for wheat flour. It has rich content of some minerals, vitamins, and a high content of proteins.

The pH values will help you find the best food for your alkaline diet. You can separate acid from alkaline food only if you know their pH level once digested into the stomach.

Research has shown that Buckwheat is an acidic food product. Consider well when and how much you will eat Buckwheat if your goal is alkalization of the body. The process of alkalization supports the mineral content that food contains.

The food products rich in calcium, potassium, sodium, iron, zinc, and copper are alkaline-forming in the body. On the other hand, minerals like chlorine and sulfur are acid-forming once ingested into the body.

Buckwheat is a source of Sulfur amino acids and is connected with acid-forming food in the body. You can sometimes add it to the menu but not too often because it is still an acid-forming food.

What is the pH of Buckwheat?

The world’s bigger producers of Buckwheat are Asia and Europe. From there, the Buckwheat is exported to the USA as the most significant importer of this seed.

With the marketing campaigns for the health benefits of eating Buckwheat, people have decided to use it more often than before.

Buckwheat has a pH level of 6.5. Your average pH level in the body is seven. Everything beneath that is considered highly acidic, and everything higher is deemed to be alkaline.

This separation helps to understand better how the minerals are absorbed. Knowing the pH level of Buckwheat, you can decide how much and how often you will use it in your meals.

There is a rule for acidic foods to be avoided or used only in small amounts in the alkaline diet.

Is Buckwheat hybrid or god-made?

Hybrid foods are usually a cross-breed of plant species with a goal to produce maximum growth or yield capacity.

This kind of plant obtains maximum yield, durability, and product size. This crossbreeding process has been well known for more than 10,000 years in humankind.

On the other side, natural or god-made plants are described as ancient and never changed. They are highly nutritive, alkaline, and suitable for eating.

Every region on the earth has its own unique god-made plants. Buckwheat is typical for the regions where it grows naturally, as in Asia and Europe.

silos where ancient buckwheat were stored

It is not normal to mix food with a different cell structure than the one that god made.

Dr. Sebi compares this teaching with the animals.

He says that if you take two different animals like the gorilla and polar bear, and you see their food source:

“The gorilla eats only fruits and plants. And the polar bear only eats animals and blood. What would happen with these animals if you changed their diet? They would die in a matter of days.”

The same goes with the food and with the Buckwheat.

The seed is a hybrid for the African and Americans, and they do not have it as an ancient seed as the people from Asia and Europe.

Conclusion

Buckwheat has some health benefits for the human body. Still, it would be best to be careful with your intake based on its acidity.

Suppose you are African, or African-American, it is better to use native plants that will alkalize your body.

Dr. Sebi teaches that starchy food and foods with high content of sulfur are acidic. Starch is carbonic acid and should not be limited in a human diet.

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