3. Buckwheat: Stable Energy and Balanced Sugar
If there’s one food that has been with me my whole life, it’s buckwheat. Simple, economical, and very nutritious.
When I turned 60, I started noticing fluctuations in my blood sugar levels: tiredness after eating, sudden sleepiness, and weakness. I replaced white bread and refined products with buckwheat cooked in water.
Result:
More stable energy.
Less drowsiness after meals.
Better blood sugar control.
A feeling of fullness without heaviness.
It’s rich in complex carbohydrates, fiber, magnesium, and iron.
Basic preparation:
1 cup of buckwheat to 2 cups of water. Cook over low heat for 15–20 minutes. No frying, no butter, no excess salt.
You can add a tablespoon of flaxseed oil after cooking to improve the healthy fat profile.
4. Seaweed (kelp or laminaria): Thyroid support
I first tried seaweed in my forties when I started experiencing constant fatigue and cold hands. I discovered I needed more iodine in my diet.
Benefits:
Provides natural iodine for the thyroid.
Contains B vitamins, iron, and magnesium.
Helps regulate metabolism.
Contributes to lowering cholesterol.
Promotes liver detoxification.
Important:
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