by Viktoriya Zabigaylo & Orest Szczurko
The general label “food sensitivity” encompasses all adverse reactions involving the ingestion of food1. This includes immune processes that are heightened as a result of a food allergy, or metabolic processes not involving the immune system, such as food intolerances. While allergies are more commonly developed in the first few years of life and largely diminish with age, intolerances may show the opposite progression (as is often the case with a lactose intolerance)2. All food sensitivities, however, are largely dependent on hereditary factors, immune responses, intestinal permeability and food exposure1.
The origin of buckwheat (Fagopyrum esculentum) (гречка or hrechka in Ukrainian, sarrasin in French) is not entirely clear. Early traces of buckwheat have been found in Finland around 5300 BC and the Balkans. But most sources report that that the first large scale cultivation was in Southeast Asia then moving to Central Asia and Tibet. 
