Short video segment describing Himalayan Tartary buckwheat (HTB) as an ancient, non-grain, gluten-free food with high protein, antioxidants, magnesium, zinc, B vitamins, and both soluble and insoluble fiber to support gut health. The speaker asserts that, unlike many nutrients that degrade with heat, HTB's "superflour" reportedly retains or improves some beneficial properties when exposed to heat.
Himalayan Tartery buckwheat flour, or HTB for short, is an amazing ancient crop with impressive features when compared to common buckwheat flour. It is not a grain, and it is indeed gluten free, high in protein, high in antioxidants, it is loaded with magnesium, zinc, and various B vitamins, and it is also high in soluble and insoluble fiber to help support gut health. Typically, when certain nutrients are exposed to heat, they tend to lose some, if not all, of their beneficial properties. But according to research, Himalayan tartery buckwheat superflower gets even better with a little bit of heat.
