Revisiting buckwheat
Back on July 6, 2006, I had eaten buckwheat pancakes and had a hypoglycemic attack, which is also what happens when I eat foods containing wheat. I suspected I was allergic to gluten, not just wheat as an isolated grain.
Since that time, I’ve been terrified of buckwheat, despite numerous sources citing it as gluten free.
I’ve also read over the past year that buckwheat is easily contaminated by glutenous flours and grains. That’s likely what happened to me last year when I used a buckwheat pancake mix - there must have been some glutenous flour contamination going on.
My health counselor gave me a cupfull of buckwheat a few months ago, and told me to soak the grain for hours, then rinse it, before cooking it. It was not in powdered form.
Well I tried that last night - I soaked it overnight, and today I made a breakfast porridge out of it, with a banana and cinnamon. It was tolerable, taste-wise. As I ate it, my stomach grumbled and gurgled a bit, but I did not have a sugar attack, nor did I feel nauseated, nor did I have intestinal panic.
So, lesson learned - I will eat buckwheat, but I will do so with extreme caution.