I started Barkwheats because I wanted to have a fabulous treat for my 2 wonderful lab mixes (Baxter and Sabine) that was made to the standards that I expect my food to be made to. Using as much local and organic ingredients as possible, having it be hand crafted (artisanal breads are my favorite food) and having interesting nutritional characteristics are things that I really love about special foods.
Barkwheats are certainly special foods.
Why buckwheat flour as a base? The health benefits of buckwheat are pretty awesome. It’s got a nice supply of magnesium which relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure. Buckwheat is very healthy for the cardiovascular system.
I chose parsley for its abilities to improve the breath and later found out that it contains a volatile oil – myristicin – that has been studied for its ability to inhibit tumor growth in animals, particularly lung tumors.
Ginger…well, how many good things can I say about ginger? I primarily chose it because of it’s calming abilities and my greyhound/lab is borderline insane in the car, so I wanted something that could help ease her anxieties. Ginger does certainly help. Then I found out about ginger’s ability to relieve gastrointestinal distress, it’s anti-inflammatory effects (which I make use of with my seasonal allergies by eating candied ginger in the mornings), and some studies that show the main active components in ginger, gingerols, may help inhibit the growth of cells that are responsible for colorectal cancer. Bonus!
So now that I’ve got a fabulous recipe, I am starting to branch off to new recipes with new health benefits. I’m currently working on one that will have some native Maine sea vegetables in it to promote cleansing of heavy metals from the blood.
‘Till next time…
