Gastroenterologist Alexey Paramonov dispelled the myth about the benefits of soaking buckwheat

Gastroenterologist Alexey Paramonov compared different ways of cooking buckwheat. The doctor dispelled the myth about the benefits of soaking grains and recommended to be guided in this matter solely personal preference.

Гастроэнтеролог Алексей Парамонов развеял миф о пользе замачивания гречки

It is assumed, soaking the buckwheat in a couple of days conducive to the preservation of vitamins and other nutrients. Medic Paramonov does not deny this fact, but considers it the key to the question on preferred method of cooking. When soaking buckwheat slightly increases the amount of vitamins, but worsen the taste of the product. During the cooking some of the nutrients are destroyed, but it kompensiruet aroma. Paramonov said in buckwheat are valued low glycemic index, dietary fiber and iron. On listed not influenced by heat treatment. Thus, it is allowed to cook grits in different ways.

In addition, buckwheat has passed the heat treatment in the production before it sent on sale. Therefore, soak the cereal or cooking is a matter of personal preference, says gastroenterologist Paramonov.

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