What diseases can't eat buckwheat?

Eating three meals a day may not seem like a big deal, but if you eat the wrong things, it can cause very serious gastrointestinal problems, and you could end up in the emergency room if you’re not careful. Therefore, certain people must pay more attention to certain foods. Pregnant women must eat less wild vegetables like buckwheat, because pickled buckwheat contains a large amount of toxic substances. Although there is no major impact on pregnant women after eating it, it is very dangerous to the fetus. Therefore, when eating buckwheat, you must pay attention to some matters.

1. The benefits of buckwheat

1. Digestion: It helps in the secretion of gastric acid and the digestion of food, and is suitable for the treatment of food stagnation syndrome.

2. Stop vomiting and relieve belching: reduce stomach qi and regulate the spleen and stomach.

3. Soothe the stomach: warm the stomach and treat stomach cold.

4. Strengthen the spleen: It is suitable for symptoms such as abdominal distension, loose stools, loss of appetite, limb fatigue, etc. caused by weak spleen and inability to transport and transform.

5. Soothe the mind and relieve restlessness: Carbohydrates can replenish the glucose consumed by the brain and relieve fatigue, irritability, dizziness, insomnia, night sweats, lack of concentration, forgetfulness, extreme thirst, depression, chemical disorders, and even hallucinations caused by insufficient glucose supply to the brain.

2. How to distinguish the quality of buckwheat heads

1. Material selection: The raw material for making sour buckwheat heads is the bulb part of buckwheat vegetables, commonly known as buckwheat heads. Choose white, single and plump ones as the raw material. Wash it with clean water several times to remove the mud and mucus on the outside of the abalone, then place it in a bamboo basket and drain the water. Be careful not to leave the abalone for too long, otherwise it will heat up and affect the quality. 2. Pickling in the pond: add salt twice. The amount of salt used for the first time is 8% of the raw material weight, which allows for vigorous lactic acid fermentation in the early stages. The pool has become a salty water with a lower concentration, and a second addition of salt is required to bring the total amount of salt added to 15%. The salt water concentration is about 10%. At this time, it needs to be pressurized, sealed and marinated for about ten days.

3. Remove salt by rinsing: Take the salty and sour buckwheat heads out of the pond and soak them in clean water to remove most of the salt. The soaking time is 2-3 hours. The amount of salt left may reach 4-5%, and it still tastes slightly salty when chewed. 4. Pressure draining: Take the soaked radish out of the pool and try to remove excess water. The draining time is about 3-4 hours.