Rutin For Parkinson's?

[joel28]

does any one have an idea about using rutin for parkinson's?

[Reetpetitio]

I know buckwheat tea is a good source of rutin, which is soluble, and also delicious (the soaked grains can then be added to soups or meals if you like). I believe it's on Dr Mischley's list of food associated with Parkinsons success?

[gomelgo in reply to Reetpetitio]

One of my favorite grains. I had no idea you could make tea with it.

[Reetpetitio in reply to gomelgo]

It's so delicious!

Any tips to cooking with buckwheat? When I've tried years ago it's just turned to mush!

[Esperanto in reply to Reetpetitio]

youtube.com/watch?app=deskt...

A classic option is buckwheat pancakes from Brittany, called "Galettes bretonnes." With wheat flour, they are called “crêpes”. Please note, make sure to choose whole grain buckwheat flour. Buckwheat, like grains, has a thin husk and contains a significant amount of dietary fiber, mainly where the desired rutin is located.

Traditionally, they are eaten with a filling of ham, Emmental cheese, and egg, as shown in the Youtube video. But there are countless variations possible that are more suitable for your PD diet.

4 Galettes Bretonnes

Rest: 2 hours / Preparation: 10 min / Cooking: 15 min / 140 calories per serving

Ingredients:

1 cup buckwheat flour 130 g

1/2 tsp salt 2 g

1/2 tsp baking soda 1 g

1 1/2 cups cold water 375 mL

4 tsp canola oil 20 mL

Method: In a bowl, combine the buckwheat flour, salt, baking soda, and water. Mix well using a whisk until you get a smooth and runny texture. Let it rest in the refrigerator for 1 to 2 hours to obtain a lighter batter.

Before you start: Preheat the oven to the lowest temperature to keep the first galettes warm while cooking the rest.

Lightly oil a non-stick pan and heat it over medium heat. Pour about 1/4 to 1/3 cup of the batter into the center of the pan and quickly spread it by rotating the pan or using a utensil. After about 2 minutes, when the bottom of the galette is lightly golden, flip it over. Cook for an additional 1 minute. Place the galettes in the preheated oven to keep them warm while cooking the rest. Repeat the process with the remaining batter.

[pdpatient in reply to Esperanto]

Are you a foodie or a chef?😁

[gomelgo in reply to pdpatient]

I think those titles are interchangeable.

[Esperanto in reply to pdpatient]

If you live in France, you automatically become a foodie. 😋 Chef could be if you are into extremely slow cooking and there is someone who restores the chaos in the kitchen. 🙂

[gomelgo in reply to Reetpetitio]

Not at all an expert, but you need less water and watch like a hawk to prevent mush.