Talk:Buckwheat

message: I'm surprised that the use of buckwheat hulls in pillows and the like isn't mentioned here.  I'll dig around and see what good (and sourced) material I can come up with, but if anyone else has anything more immediately on hand, please go for it.  Keldan 02:23, 16 July 2006 (UTC)
replies: text: I've added something.  It's a start. --Ds13 03:56, 16 July 2006 (UTC)

text: I have never grown buckwheat and thus am not sure. But I theorize the seeds have two "hulls", one inner one which is light to cacao brown and can be chewed with good teeth when raw (gets softer on cooking), one outer which is dark brown to black and extremly hard even on milling machines. If theory is correct the buckwheat I buy is really "buckwheat groats" i.e. outer hull removed. On some seeds it seems to persist --88.74.181.212 (talk) 13:43, 20 June 2009 (UTC)
thread_title: Buckwheat hulls

message: An anonymous user added "... and are still eaten in portions of Appalachia especially West Virginia." (re buckwheat pancakes). Is there any reason to believe that this is any more true in Appalachia than anywhere else in the US? Waitak 01:59, 14 August 2006 (UTC)
replies: text: Obviously a local observation - but it would be equally true in any of the traditional buckwheat growing areas. Pollinator 02:07, 17 August 2006 (UTC)
replies: text:  Is there a WP policy that addresses situations like this? It certainly seems like something that'd come up often - where editors make local observations on articles that treat non-local subjects. Waitak 02:53, 17 August 2006 (UTC)
thread_title:  Appalachia 

message: In American usage, "kasha" is sometimes (inaccurately) used as the Russian/slavic name for buckwheat, rather than as an exact equivalent of "porridge". Buckwheat in Russian and other slavic languages is "grechka", "grechiha". It is possible the misnomer originates with Jewish immigrants, as "kashi" (distorted form, that would literally translate as "porridges") is sometimes sold in US supermarket as "Jewish national food".
The comment above has a confounds a couple of things, so I made some edits. Please reedit if there is more information. 
"Kasha" is the name of a product sold under the Wolff's brand, among others, in many US supermarkets. It is roasted buckwheat groats, which is the usual ingredient in the eastern European dish. 
"Kashi" is a food company that manufactures whole grain prepared foods, such as breakfast cereals, frozen waffles, and side dishes. One of their "7 whole grains" is buckwheat. I've never seen "Jewish national food" in reference to this cereal. Phytism 17:25, 1 August 2007 (UTC)
thread_title:  Kasha 

message: I removed the reference to increased mineral content after sprouting. I looked up the original reference, which was cited correctly. However, for the mineral content to increase, a nuclear reaction is required to convert one mineral element to another. Therefore, the original citation did not express the results correctly.   I didn't find better data to substitute, but such data would be welcome and timely.
Phytism 18:35, 1 August 2007 (UTC)
thread_title:  Sprout minerals 

message: I added buckwheat taxonomy that includes everything that is called "buckwheat." There are links to the North American wildflower genus Eriogonum and to the lesser known crop Tartary buckwheat. Should there be a separate page for Common Buckwheat, which is what most of this page is about. That would address the concern of the person who came looking for food stuff. If you want to learn about muffins, the sympatry of wild buckwheat species in China isn't too satisfying.
Phytism 17:30, 4 August 2007 (UTC)
thread_title:  Common buckwheat as a separate page. 

message: I've reverted the section just contributed on the use of the word Buckwheat as a character name for Billie Thomas. There's a perfectly good article on him where this can be discussed. Further, the assertion that the term has "a permanent association... with ignorance and racism towards black American" is not backed up by the Billie Thomas article, and thus doesn't belong in WP, let alone in an article on Fagopyrum. Waitak (talk) 19:52, 8 February 2008 (UTC)
replies: text: I'm reverting the section again. If you'd like to discuss it here, feel free. Edit wars without discussion aren't okay. Waitak (talk) 22:19, 20 February 2008 (UTC)
thread_title:  Billie Thomas 

message: Is Eriogonum wild buckwheat, or is Fallopia Convolvulus?  There's inconsistency between the Eriogonum and Wild Buckwheat pages  Rojomoke (talk) 02:17, 14 February 2008 (UTC)
replies: text: I don't see any inconsistencies currently. There are many plants called "wild buckwheat," and that's covered satisfactrily on the relevant pages. Phytism (talk) 03:07, 23 June 2008 (UTC)

text: I spent some time earlier this year putting disambiguation statements and links on the articles. If further help is needed sorting these out please mention the problem on my talk page and I'll get to it as time permits. Regards.Trilobitealive (talk) 20:10, 4 July 2008 (UTC)
replies: text: See further info regarding new dab page started by User:Britishwildflowers to be found on Talk:Eriogonum.Trilobitealive (talk) 14:57, 26 November 2009 (UTC)

text: At this point I'm wondering if all the buckwheat related topics need to be put on a single dab page?Trilobitealive (talk) 15:18, 26 November 2009 (UTC)
thread_title:  Wild Buckwheat 

message: Buckwheat was one of John Crichtons nicknames for Rygel in the TV programme Farscape.
--Hellahulla 12:22, 7 May 2006 (UTC)
thread_title: Other Meanings

message: Currently new data of production of buckwheat total and by country available on  and need place into article. 178.204.17.177 (talk) 15:35, 9 February 2012 (UTC)
thread_title:  World production 

message: It would be nice to see some information on the threshing, winnowing, grinding operations in production of groats and flour.
71.139.169.240 (talk) 17:30, 23 June 2012 (UTC)
thread_title:  Manufacturing 

message: Why after eating buckwheat urine has a pleasant buckwheat smell? I am not the only person who has noticed that.  — Preceding unsigned comment added by 85.115.110.103 (talk) 19:37, 17 March 2013 (UTC)
thread_title:  Urine smell 

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thread_title:  External links modified 

message: "The hulls [...] do not conduct or reflect heat as much as synthetic fills"
If it neither conducts the heat, nor reflect it, may I ask what it then is doing with the heat? 
My suggestion it that it in fact conducts heat way more effective than synthetic filling, therefore it feels cooler than a regular pillow. It also is less effective in trapping air, which leads to more convective heat transfer.
VonPalm (talk) 18:05, 9 November 2016 (UTC)
thread_title:  Upholstery fill 

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replies: text: Not useful and commercial, so removed from article. --Zefr (talk) 14:01, 10 November 2016 (UTC)
thread_title:  External links modified 

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thread_title:  External links modified 

message: Moving from the article to Talk for archiving. Redundant, outdated literature; WP:ELNO, WP:CITEKILL. --Zefr (talk) 23:08, 19 March 2018 (UTC)
thread_title:  Outdated further reading 

message: Hello! This is a note to let the editors of this article know that :File:Buckwheat and products from it 01.jpg will be appearing as picture of the day on May 5, 2018. You can view and edit the POTD blurb at Template:POTD/2018-05-05. If this article needs any attention or maintenance, it would be preferable if that could be done before its appearance on the Main Page. — Chris Woodrich (talk) 09:27, 25 April 2018 (UTC)
thread_title:  [[:File:Buckwheat and products from it 01.jpg]] appeared as POTD

message: I deleted "also known as Japanese buckwheat or silverhull buckwheat" because it is no longer true , and the citation (GRIN) does not purport to document current nomenclature. The two deleted names designated specific subtypes of buckwheat that were cultivated in eastern North America in the late 1800s and early 1900s. 
"Common buckweat" is the term used to distinguish F. esculentum from "Tartary buckwheat", F. tataricum. That aka is accurate and helpful. Phytism (talk) 17:11, 31 January 2019 (UTC)
thread_title: AKA

message: Hi Gareth Griffith-Jones, I see that you have reverted my update to the article on Buckwheat. Firstable, thank you for collaborating, and I see you have been doing this for a while and respect your work. Would you please elaborate your decision? Would you reconsider, as I sincerely believe changing the wording from "insulate" to "conduct" is actually correcting an error in this sentence:
The hulls are durable and do not *conduct* or reflect heat as much as synthetic filling. 
When you say something does not conduct heat as well, you mean that thing is a better insulator. The synthetic fillings in common pillows are good heat insulators and keep a person warm, while the buckwheat hulls have much less convoluted air pockets and do not keep a person as warm. Buckwheat hulls are bad heat insulators compared to poly filaments and feathers. That's why buckwheat hulls are usually used during the warm seasons to keep a person cooler. I believe that quoted sentence is wrong, so I corrected it; and you have reverted my correction.
I await your reply here. Yanggers (talk) 02:04, 17 March 2019 (UTC)
replies: text: Good morning ,I going to revert my edit now that you have posted this explanation here. I see this subject has been raised before but not expanded in Talk:Buckwheat#Upholstery fill on 9 November 2016. Wait and see what happens next! Gareth Griffith-Jones (contribs) (talk) 10:54, 17 March 2019 (UTC)
thread_title:  Pillow Talk 

message: Hello,
I found out that buckwheat production table is rendered improperly due to float: right property.
I'm not sure where to put this issue but it seems that it is a wikipedia web engine bug.  — Preceding unsigned comment added by 2A02:6B8:0:40C:D85F:1BF0:5FD1:E712 (talk) 14:26, 25 December 2019 (UTC)
thread_title:  Bugged production table view 

message: The opening phrase, "In a 100-gram serving providing 343 calories dry and 92 calories cooked", makes it sound like if you take 100 grams of dry buckwheat and cook it, it will go from 343 calories to 92 calories. That, or a serving of buckwheat is eaten either dry or cooked, but is 100 grams either way. While I know that uncooked buckwheat is edible, I don't know anybody who serves it that way.
What is a "serving" anyhow? While I agree that providing info for both dry and cooked quantities is very useful this has nothing to do with suggested or typical servings. If the page is going to use the term "serving" at all, which for United States readers strongly brings to mind USDA suggested servings, it should use whatever that amount actually is, or mention it as an aside and let the reader do the math from the 100g reference quantity that seems to be the Wikipedia standard. The latter would probably work better, as then there could be a list of suggested serving amounts for various countries or dietary organizations.
Also, the table of nutrition info does not specify whether the info is for dry or cooked buckwheat. By contrast, the page for Rice specifies that it's cooked in both tables (short and long grain), and has no info at all for dry/uncooked 100g amounts. I tried to edit the source for this but couldn't even find the header, so I'm posting this report here in hopes that somebody who knows how to edit these pages can fix it.
I will point out that similar ambiguities and inconsistencies are endemic to all the pages on grains and pulses. Further, it's a crapshoot on any given page—or even within a page, such as that for Rice—whether energy information will be presented as kJ first with kcal in parentheses, or the other way around. 
Nikgervae (talk) 19:55, 16 May 2020 (UTC)
thread_title:  Calorie info is poorly presented 

message: In Nutrition:Negative Effects, the phototoxicity risk needs to be clarified per species and sprouting time. The common buckwheat variety consumed in kasha, pancakes, soba, etc. does NOT contain these chemicals at any stage of growth—the only buckwheat variety that does this is the niche kind grown comparatively sparingly in the Eastern world for its use in tea (and which is largely unheard of in the Western world). Secondly, this potentially-risky variety in question ONLY contains these chemicals *once sprouted*, and not after the several-days-long sprout that health enthusiasts partake in: rather, it takes a full ~10 days, or until the young *leaf* of the sprout has just begun to develop and is visible, and it is this young leaf that contains the phototoxins.
This all should be clarified in the wiki article because I expect that many sprout-hungry health nerds like me are reading up on buckwheat here, and getting scared like I initially was about this 'risk' which they'll likely never in fact encounter. Subcortical (talk) 16:13, 1 August 2020 (UTC)
thread_title:  Phototoxicity is a non-risk and needs clarification 

message: Is buckwheat a grain?  The lede says it is grain-like.  Elsewhere, I have read that it is a "pseudo-grain" (I'm not really sure what that is).  2600:6C67:1C00:5F7E:855D:F621:6B14:8D66 (talk) 20:10, 19 August 2022 (UTC)
thread_title:  Grain? 

message: A couple of recent articles that could perhaps be worked in.   RobbieIanMorrison (talk) 05:53, 15 October 2022 (UTC)
thread_title:  Recent articles