Buckwheat flour was first cultivated in Southeast Asia about 8,000 years ago. Although it is not a cereal, buckwheat has whole grain characteristics. It contains fewer carbohydrates compared to wheat, is gluten-free, and has high amounts of iron, selenium, and calcium, as well as significant antioxidant content. An important alternative for those with cereal intolerance.

COMPOSITION

• Vitamins (B1, B2, B3, B5, E)
• Amino acids
• Fatty acids
• Steroids
• Minerals (potassium, magnesium, calcium, iron, nickel, molybdenum, phosphorus, boron, selenium)

USAGE

• Infusion - consumed on an empty stomach, half an hour before meals.
• Compresses: applied for 2-4 hours, in the evening or at night, on painful areas in cases of cystic mastopathy.

PREPARATION

• Infusion: 2 tablespoons of buckwheat flour are left for 6-8 hours in 300 ml of spring or mineral water.
• Compresses: buckwheat flour is mixed with warm water until it forms a dough.

EFFECTS

• Nutritional
• Vascular protective
• Rejuvenating
• Remineralizing
• General tonic
• Nourishing
• Purifying
• Activating

Recommended for memory improvement, rickets, heart diseases, vascular fragility, indigestion, enteropathy, gastritis, kidney tuberculosis, gastroduodenal ulcer, cystic mastopathy, kidney and joint conditions (arthritis), weakness, physical and mental exhaustion, pregnancy, postpartum, breastfeeding, recovery, growth, cancer, as well as for skin and epidermis renewal.