- Grown in Nordic climates in Estonia
- Not heat-treated, raw
- All good vitamins preserved
- Natural color and taste
- Delicious nutty flavor
- Organic, non-GMO
- Gluten free
- Easy to use in various recipes
If LOOV raw buckwheat is light in color, then why is the buckwheat sold in grocery stores often dark brown? To discard the hulls, industrial buckwheat producers steam the grains at around 80 °C, until the grains swell and shed their hulls.
The grains are then dried and separated from the hulls. However, these grains will become dead food within two months – the grains will not sprout and will only give trace elements and calories to our bodies.
LOOV’s lightly colored raw buckwheat is “alive” because the grains are hulled in mechanically operated mills. Preparation time for this kind of buckwheat is faster, and the grains retain all bioactive elements (including vitamins), vitality and the ability to sprout.
As a result, LOOV buckwheat is slightly nutty and, unlike heat-treated buckwheat, it does not have a burnt taste.
Buckwheat is considered one of the best natural detoxifiers and appetite balancers, since the body digests buckwheat slowly, keeping surges in appetite under control. It also slows the absorption of foods with a high glycemic index, etc.