Buckwheat is LeBootCamp's flagship food. Its extraordinary health virtues enable the body to naturally cleanse itself, thus promoting weight loss. LeBootCamp recommends a roasted buckwheat infusion called Sobacha every morning and throughout the day, as it delivers so much goodness to the body. Throughout our program you will frequently encounter recipes featuring buckwheat. Valerie Orsoni is also currently developing a growing range of products based on this superfood.
What is Buckwheat?
Despite its name, buckwheat bears absolutely no relation to wheat. It belongs to the same family as rhubarb and sorrel and can be traced back to Siberia, Northern China, and Japan. Buckwheat was brought to Europe during the Middle Ages by the Crusaders, who had seen “Saracen”’ (as they called Middle Eastern people) using it—hence its French name, "sarrasin".
This plant is naturally organic because growing it requires no fungicides, herbicides, or pesticides—another reason why we love it. It is good for the body and good for the planet!
Top 10 Reason to Eat Buckwheat
1. It’s easy to cook, with a delicious, nutty taste.
2. For its high-protein content: Buckwheat contains all the essential amino acids—a rarity in nature. Combined with a source of vegetable protein like legumes, it can completely replace any source of animal protein.
3. Unlike wheat or even some types of oats, buckwheat contains no gluten, so it’s recommended for people suffering from coeliac disease and gluten-sensitive individuals (like me!).
4. For its high-fiber content, which helps you feel fuller faster and longer, and reduces cholesterol and blood sugar levels.
5. For its low glycemic load—lower, in fact, than almost all cereal products. And a low glycemic load helps reduce storage of sugar in the form of fat.
6. Because it contains vitamins P, B1, B3, B5, and B6, all of which are excellent for our hair and skin health. These vitamins also help fight against symptoms caused by excess stress, as well as support our immune system and increase our metabolism.
7. For its wealth of trace elements: buckwheat contains more fluoride, copper, magnesium, manganese, phosphorus, zinc, and iron than wheat.
8. Because a study comparing the composition of buckwheat to that of wheat, oats, rye, and barley shows that buckwheat has a higher antioxidant content than any other grain.
9. Because buckwheat contains several phenolic acids, which are potent antioxidants not affected by heat and transformation (i.e., cutting, pureeing, blending). Phenolic acids can help protect against certain cancers and cardiovascular diseases.
10. For its high content of flavonoids (powerful antioxidants). Rutin, for example, has anti-inflammatory properties and can help strengthen blood vessels.
Buckwheat & your diet
Buckwheat is available in different forms: raw buckwheat groats, toasted groats (kasha), buckwheat flour and buckwheat flakes.
In the West, buckwheat is predominantly used for baking cakes and making pancakes. However, buckwheat groats are gaining popularity in cooking too, and can be prepared like rice or quinoa: steamed or stir-fried.
Buckwheat can be sprouted, made into porridge, or eaten in the form of pasta like Japanese soba noodles.
Buckwheat can also be enjoyed as a drink by infusing the toasted groats into a tea, called Sobacha, which is incredibly detoxifying.
Valérie Orsoni recommends drinking Sobacha tea every morning to purify and energize your system throughout LeBootCamp - and even if you aren’t following the program, drinking Sobacha is powerfully beneficial for your general wellbeing.
LeBootCamp method without buckwheat?
It is of course possible to follow the LeBootCamp method if you don’t like or can’t find buckwheat groats or flour. We will guide you in choosing the right substitutions to best reproduce the benefits of buckwheat.