Whatever happened to Buckwheat? No, we are not referring to the Little Rascals! In America, buckwheat can be unfamiliar to the general public simply because it is not a staple crop like it is in other parts of the world. The name might lead you to believe it's a cereal grain, similar to regular wheat, but it's actually a fruit seed from a flowering plant.

Buckwheat seeds must be dehulled and the remaining seed material, called groats, can be ground into flour. This is why it's considered a pseudo-grain. Roasted groats are known as kasha.

Buckwheat cultivation kicked off during the early colonial days and reached its highest peak of production in 1866 because it was used for livestock feed as well as flour. One of the countless benefits to growing buckwheat is that it's a hardy plant and can thrive in bad soil, high heat, and cold climates, so there's no need for it to be genetically modified or subjected to expensive pesticides or fertilizers. It is highly sustainable and is often used as a cover crop because it grows so rapidly that it blocks weeds from growing.

And did we mention that honeybees love buckwheat? It's the highest producing honey crop, so if you're concerned about the declining bee population in America, promoting buckwheat consumption is a great idea.

That all sounds wonderful, but how do these seeds positively impact health? Besides being gluten-free, buckwheat is an excellent source of high-quality plant-based protein that contains the eight essential amino acids our bodies need, making it a complete protein.

Diabetics might take note that this blood sugar-balancing pseudo-grain also has a lower glycemic index than other grains, such as wheat and rice. Additionally, it's a safe and healthful flour alternative for individuals that have celiac disease or gluten sensitivity, and can even be used to replace barley in beer.

Its cardiovascular benefits are quite remarkable, due to the presence of the antioxidant rutin, as well as the fact that it's high in fiber. A diet containing buckwheat has been linked to lowering risk for high blood sugar and high cholesterol. The buckwheat seeds are a great source of manganese, magnesium, B vitamins, and copper.

Bottom line, buckwheat gets an A+ from dietitians. We consider it super-healthy and great for the environment, but it also tastes delicious, especially if you appreciate its earthy, nutty flavor.

If you're trying to find a gluten-free substitute for stuffing this holiday season, try this delicious buckwheat stuffing mix recipe at: www.dailyperricone.com/2010/11/thanksgiving-buckwheat-stuffing/#sthash.HZvHAMcH.dpuf.

Dr. SeAnne Safaii, Ph.D., RD, LD, is an assistant professor at the University of Idaho.