Buckwheat is an environmentally friendly product. It is very nutritious and healthy. This cereal is ideal for diabetics and diet lovers is considered a national Russian dish. Although it was first cultivated for the first time about forty centuries ago. And not in Russia. Buckwheat was brought to our country much later. Since then, in Russia, this cereal has always been grown as a food product. And in most countries it is considered food for animals (deer, horses and others).
The history of buckwheat begins with India and Nepal. It was there that they began to grow it for the first time. Then the seeds of this culture were brought to China, then to Korea and Japan. And only after these countries, buckwheat came to Russia. First to the Far East. In Russia, the assessment of the usefulness and nutritional value of buckwheat for humans was the highest. As a result, this culture has received the greatest distribution precisely in Russian fields.
Where does buckwheat grow in the world? As mentioned above, this culture began to grow about four thousand years ago, in India. Buckwheat seeds got to Russian fields much later. They were brought around in the seventh century. Now, almost half of the world's buckwheat harvest comes from Russia. This crop is grown in large quantities in several other countries: Belarus, China and Ukraine.
In small quantities, buckwheat is sown in several other countries. For example, in the USA, Tanzania, Poland, France and some other states. In ancient times, buckwheat was sown in England and Wales, but the attitude towards it has changed a long time ago. It began to be considered. And therefore, in the UK, buckwheat is no longer grown at all.
Where does buckwheat grow in Russia? The main regions that are engaged in the cultivation of this crop are Transbaikalia, Southern Siberia, and the Far East. But this culture grows best in the Volga and Ural regions, in the south of Russia.
The spectacle of flowering fields sown with buckwheat is impossible to forget. How buckwheat grows, the photo clearly demonstrates. A field with a flowering crop looks like a green juicy mass, the top of which is covered with pink flowers. And in the full range of shades of this color. As buckwheat matures, its stems and leaves become more and more saturated green, and the inflorescences themselves can reach a bright red hue.
How does buckwheat grow? It's a somewhat capricious culture. She is afraid of the cold (although there are frost-resistant varieties). Buckwheat has learned to deal with this feature for a long time. First, they grow it where the climate is warm. Secondly, this crop is sown later than all the others. When warm weather is guaranteed.
Buckwheat grows only in moist soil. And the fields should be surrounded by woodland. It protects the culture from a sharp cold snap, strong winds and drought. Near the field it is necessary that there is a river or a water stream near which buckwheat grows. In this case, the harvests will always be plentiful.
Buckwheat also does not like very high temperatures (from thirty degrees). The ideal temperature for flowering is from fifteen to seventeen degrees. The earth should be well warmed up, and the fields should receive sufficient lighting.
Buckwheat is a unique honey plant. It is more useful than honey obtained from any other plants. In addition, when flowering in the fields, there are always a lot of bees, which, with the help of pollination, can increase the yield by more than half. Therefore, along the edges of buckwheat fields, apiaries are often arranged and hives with bees are placed.
Many beekeepers try to grow buckwheat on their plots, knowing that honey is very tasty and has special beneficial qualities - disinfectant and healing. In France, buckwheat is eaten little. But they grow it more for the sake of honey, which is very highly valued.
If all favorable conditions for the growth of buckwheat are met, then seedlings appear at the end of the first week after planting. How does buckwheat grow? First, small green shoots appear. In the second week, the first leaves are formed. Twelve days later - the second.
At the same time, branches with buds are formed. Buckwheat begins to bloom in three weeks. At first, its flowers are pale pink or white. During the ripening period, they gradually acquire more and more saturated colors. Also, the stems with leaves become darker.
How does buckwheat grow, does it need fertilizer? Buckwheat is unique not only for its usefulness and honey, but also for the fact that this crop does not need fertilizers. They might even ruin it. Buckwheat is especially capricious to chemical fertilizers. Although they are sometimes used to obtain high yields.
Fertilizers are applied under crops during the flowering of the crop. Nitrogen must be accurately calculated and used with great care so as not to lead to a sharp increase in buckwheat. This culture, unlike others, already has a solid vegetative mass.
Buckwheat differs from many plants in its growth - the process occurs constantly, until the grains are fully ripe. This culture has a positive attitude to phosphorus and potash fertilizers. But buckwheat does not recognize pesticides. It is also unfavorable for gene experiments.
What does buckwheat look like when it grows? Buckwheat has an upright green stem. When the plant matures fully, its flowers turn bright red. In the core, the leaves are hairless, triangular, partially colored green. The upper ones are sessile, and the lower ones are petiolate.
Shades of inflorescences - from white to pink (any intensity). Flowers have five petals. Inflorescence - in the form of a brush, numbering up to two thousand flowers in one plant. Buckwheat can even produce two crops in a summer.
The kernels of unripe buckwheat are green. They taste like hazelnuts. Brown color (which people are used to seeing buckwheat in stores) is acquired under conditions of intensive industrial processing. Buckwheat is harvested still raw and then carefully dried. This is done to increase the shelf life of buckwheat. Some of the useful properties are, unfortunately, lost.
This culture is absolutely not afraid of weeds. And in agriculture, such a plant is the only one. Where buckwheat grows, there are practically no weeds. It suppresses them, displaces them, destroys them already in the first year, as soon as it was sown. And on the second weeds do not grow at all. And a person does not even need to do weeding.
How does buckwheat grow? Despite the fact that it is rather capricious to temperature extremes and cold weather, it is almost not demanding on the soil. The only condition is that the earth be moist.
Buckwheat is not a grain. This plant is from the rhubarb family. In Europe, buckwheat is not known in all countries. For example, in stores in many countries it is sold in small packages of two hundred grams with an annotation about its properties and methods of preparation.
Buckwheat husks are sometimes used as a filler for orthopedic pillows. They can be found in many stores in the People's Republic of China, South Korea and Japan. Also, orthopedic pillows can be made at home on their own.
Surprisingly, buckwheat, inexpensive and healthy, is eaten only by some peoples. In Western Europe, buckwheat, despite being considered a healthy food, is practically not eaten. Let's find out why they don't eat buckwheat in Europe. And in other countries it is not as popular as it is in our country.
In Russia, buckwheat has long been a national product. Eastern Slavs celebrated on June 13 the day of Akulina Grechishnitsa, who was considered the patroness and accomplice of the buckwheat harvest.
On this day, it was customary to plant buckwheat, and every wanderer used to be treated to porridge to their heart's content. The wanderers ate and praised, wished that the sowing was happy, that buckwheat would be born in the fields visibly-invisibly.
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Today, almost half of the world's buckwheat harvest is grown in Russia. It is unpretentious to soils, but is afraid of frosts. Buckwheat is sown on June 13-16, and after 2 months it is ready.
It is considered the leader among cereals in terms of nutritional value. Buckwheat porridge is a champion in protein content (up to 16 g of vegetable protein per 100 g of cereal).
For example, white rice has only 7 g of protein per 100 g of cereal. Therefore, those who are trying to eat less meat and fish should often include this cereal in their menu.
Buckwheat has a low glycemic index, which is why it is useful for people with diabetes (studies have shown that a serving of buckwheat porridge causes a decrease in blood glucose levels by 12-19% within 90-120 minutes).
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It has an anti-cancer effect due to the large number of flavonoids, it is able to normalize the level of cholesterol in the blood. In the composition of cereals there are substances that contribute to the proper metabolism.
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Buckwheat is rightly called the "queen of cereals", as it contains iron, copper, phosphorus, calcium, magnesium, zinc and manganese. In addition, this cereal is rich in vitamins B1, B2, PP and E. Due to the content of organic acids, buckwheat has a positive effect on digestion.
Buckwheat contains less carbohydrates than other cereals. At the same time, it is a valuable dietary protein product with a high content of amino acids. A number of popular diets are based on this cereal. And most importantly, buckwheat is the richest source of iron.
Buckwheat does not need chemicals at all - neither for fertilizer, nor for protection against weeds and pests, it deals with them with brilliance itself. That is why buckwheat is considered one of the most environmentally friendly products.
In all areas of the historical growth of this grain crop, buckwheat is still eaten, but it is still considered “cheap” food, although, for example, in the same Northern India and Nepal, it is rarely found on sale.
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In the US, buckwheat is sold mostly in zoological shops as animal feed. Although, as you can see in the photo, you can find it in the food departments. On the package on the right is the inscription - "replacement for rice." Probably, not everyone knows what kind of cereal this is - you have to explain.
China is the world leader in buckwheat cultivation. In the Celestial Empire, this cereal is also considered not a particularly prestigious food. But it has become fashionable to take care of one's health there, and Chinese doctors recommend that their patients drink buckwheat ... to drink.
It's hard to believe, but buckwheat tea has become widespread. Several types of granules are for sale - dark, golden, light, long sticks, short and round.
In Korea and Japan, buckwheat has always been common, but in the form of flour. The Japanese still make delicious buckwheat noodles (soba) with a characteristic brown color from it.
And although it is much more difficult to cook than ordinary noodles, such soba noodles are much more highly valued, since it retains all the benefits of buckwheat.
In addition to Asian and Slavic countries, buckwheat is loved in Israel. The Jewish people lived on the territory of the Russian Empire for a long time, and this was reflected in their taste preferences.
Buckwheat porridge, boiled in Jewish style, is called "varnishkes" (kashe un varnishkes). Separately cooked pasta, buckwheat, onions fried in chicken fat are combined immediately before serving. Mixing pasta with buckwheat porridge seems strange, but it is said to be really tasty.
There are dishes from buckwheat in Poland. Here, “Grechaniki” is made from it - a dish of Polish and Ukrainian cuisine, which is prepared from minced meat with the addition of boiled buckwheat. The proportions of minced meat and cereals vary depending on preferences. you can cook like regular cutlets or stew in sauce, then they will be softer and juicier.
In Western Europe and America, buckwheat, due to its unpretentiousness in terms of growth, has always been considered livestock feed. Moreover, nutritionists around the world claim that boiled (without salt) buckwheat porridge is bitter and has a clear chemical aftertaste.
People from the USSR are surprised at this, and they know perfectly well that this is not the case. But it turns out that any adult who tastes such a boiled porridge for the first time feels just such a bitter and unpleasant taste. And only those people who have been eating this porridge since childhood have retained its sweetish taste qualities in their memory.
There is a must for buckwheat. To date, only this cereal is capable of
And only immigrants from the USSR and their children manage to do this without grimacing from the bitterness of cereals.
Buckwheat has appeared on Russian arable land since time immemorial. And although the Russians themselves considered her a countrywoman, and abroad she was called "Russian bread" - yet she was of non-Russian origin. There were many legends and tales about buckwheat. One of them claimed that buckwheat originated from “Taken in full by the evil Tatar of the royal daughter Krupenichka. The Tartar made her his wife, and small, small children went from them, grew smaller until they turned into brown angular grains. An old old woman, passing through the Golden Horde, took with her an unprecedented grain, brought it to Rus' and buried it in the Russian land, in a wide field. And that grain taught to grow, and seventy-seven grains grew from one grain. The winds blew from all sides and scattered those grains into seventy-seven fields. Since that time, buckwheat has bred in Holy Rus'.
Greece is often called the birthplace of buckwheat, which is not at all surprising - the name is appropriate, and indeed in Greece, as you know, “ everything is". However, her real birthplace is the Himalayas. More than 4,000 years ago, the peoples of North India and Nepal who lived there drew attention to a herbaceous plant with nondescript flowers. Its seeds - dark, pyramid-like grains - turned out to be edible, they could be used to make flour for cakes and cook delicious porridge. Neighboring peoples adopted this culture from the Himalayans and also began to cultivate it in their fields. So did the Volga Bulgarians, and it was from them that she got to Rus'.
According to historians, the Slavs began to cultivate buckwheat in the 7th century, and it got its name in Kievan Rus, since in those days mainly Greek monks inhabiting local monasteries were engaged in planting buckwheat. The Slavs fell in love with delicious cereals, no matter what name they came up with for it: buckwheat, buckwheat, buckwheat, Greek wheat... And in Ukraine and in the Volga region to this day they call " Tatar».
The Himalayan beauty turned out to be a capricious and troublesome culture, but it was grown by a Russian peasant, sparing no effort or worries.
Buckwheat came to Europe much later, only in the Middle Ages. This happened after the Crusades, when the knights fought with the Saracens (Arabs). Hence the French name for buckwheat - " Saracen". But both in Western Europe and in the East, buckwheat was not destined to gain popularity - neither in those distant times, nor in our days, when scientists discovered its truly unique healing properties.
Buckwheat strengthens the immune system, improves blood circulation and lowers cholesterol... The list of buckwheat's taste and health benefits is so long that it is often called " queen of croup". However, this queen has her own whims and secrets that should not be neglected.
It is better then to pour the finished porridge with milk, which is much more useful.
Piping hot
Stuffed cabbage rolls with buckwheat
Separate the cabbage forks into leaves and scald each.
Fry 300 g of grated carrots, 2 finely chopped onions and 300 g of boiled chopped champignons in a pan in vegetable oil (3 tablespoons), stirring for 5 minutes.
Sort and calcine 300 g of buckwheat, then boil it until cooked and add to the pan with vegetables and mushrooms. Mix the filling, salt, fry for 5 minutes, and then spread it on cabbage leaves. Roll the leaves into rolls, place them in an enamel saucepan, pour a glass of water, add 2 tbsp. tomato and 3 bay leaves and simmer for 20 minutes.
Arrange the finished cabbage rolls on plates, garnish with parsley and thin slices of mushrooms.
Buckwheat pancakes "Poteshki"
In a saucepan with warm water (1 l), dilute 40 g of yeast, add 500 g of flour. Mix thoroughly and put the dough in a warm place for 2 hours.
Drive 3 eggs into the finished dough, add 100 g of sugar and 500 g of buckwheat flour (you can grind the cereal in a coffee grinder), and even easier - add ready-made buckwheat porridge. Mix the dough and knead it several times.
Bake pancakes in a cast-iron skillet greased with vegetable oil.
Serve well with a salad of fresh grated carrots seasoned with vegetable oil and garnished with raisins and pine nuts.
Today, few people know that among grain crops, green buckwheat is a real healer, which in its germinated state has the widest spectrum of action, including anti-cancer properties, researched and confirmed by scientists.
Many do not even know that with the help of simple methods, you can repeatedly increase the healing effect of this plant, make it a healing elixir of youth. To multiply the beneficial properties of green buckwheat, you just need to germinate it.
The first homeland of buckwheat is our country - Southern Siberia, Altai, Mountain Shoria. Buckwheat was brought from the foothills of Altai to the Urals by the Ural-Altai tribes during the migration of peoples. The second homeland of this grain is the European Cis-Urals, the Volga-Kama region. Buckwheat here temporarily lingered. So it spread throughout the 1st millennium AD. and still during the 12th and 13th centuries. The third national economic homeland of buckwheat appears after the beginning of the 2nd millennium. At this time, it passes into areas of purely Slavic settlement. Buckwheat becomes the national dish of our people, as well as the main national porridge of the country.
Since the beginning of the 15th century, buckwheat spread in Western Europe. Further distribution goes around the world. Here one already gets the impression that both the plant itself and the product itself are no longer Russian. Confusion begins and arguments that she came to us from the East.
Buckwheat has long been considered in Russia the basis of soldier food due to its high nutritional value. It was highly valued by the great commander Suvorov Alexander Vasilievich, he called buckwheat porridge a heroic food.
In different countries, buckwheat was called differently. In Russia, it was called Greek grain. This name itself is associated with the Greek monks who cultivated it at the monasteries during the times of Kievan Rus and Vladimir Rus. The Italians and Greeks called it Turkish grain. The French, Belgians, Spaniards and Portuguese called it Saracen or Arabic, in Germany pagan grain. In India, it was called black rice.
Buckwheat is divided into two types - ordinary and Tatar. Tatar is smaller and more thick-skinned. Ordinary is subdivided into winged and wingless. In Russia, a winged type of buckwheat is common. The husk as a whole is palpable by weight, up to 25% of the weight of the entire grain.
Buckwheat is not very demanding on the soil. In addition to Russia itself, all over the world it is cultivated only on waste lands: in the foothills, on abandoned peat lands, on wastelands, sandy loamy soils. In addition to it, it is not profitable to plant anything on such lands. It practically does not need any fertilizers. Chemical fertilizers spoil its taste. It responds very well to organic fertilizers, like all crops. Buckwheat is not afraid of weeds. She will force them out and drown them out in the first year of sowing, in the second year she leaves the field practically without weeds. The weak point of buckwheat is short morning frosts after sowing.
Buckwheat belongs to a very valuable honey plant. When pollinated by bees, crop yields can increase by 40% under appropriate weather conditions. From the nectar, a dark variety of honey is obtained - buckwheat honey with high medicinal properties. Dark varieties of honey are considered the most useful, they are richer in minerals, have greater antimicrobial activity than light varieties of honey. Buckwheat honey is superior in quality to many dark varieties of honey, heather, chestnut and tobacco honey are inferior to it.
Due to the unique chemical composition, green buckwheat has a healing effect on the entire body. Its rich chemical composition indicates its high dietary and medicinal qualities. This is a real living food and a natural product for health and longevity.
The main components of dietary fiber are cellulose, non-starch polysaccharides, lignans. Polysaccharides are represented by glucuronic acid, mannose, aranabiose, galactose, glucose. The total content of dietary fiber in the seed is 5-11%. Soluble fiber predominates in buckwheat.
The amount of lipids in the whole grain of buckwheat is from 1.5% to 3.7%, of which about 3.6% are phospholipids. Buckwheat fat contains 16% to 20% saturated fatty acids, 30% to 45% oleic acid, and 31% to 41% linoleic acid. Palmitic acid 19.3% to 22.9%, oleic acid 29.1% to 31.6%, linoleic acid 19.1% to 34.8% and linolenic acid 4.7% to 6.8% are about 95% fatty acids.
Buckwheat flavonoids are antibacterial, antifungal, anti-inflammatory, take part in many physiological reactions in the body and can help neutralize and inactivate free radicals before they damage our cells. Green buckwheat also contains prebiotics - these are substances that promote the growth of beneficial flora and its balance.
It is also important that buckwheat is one of the few products that are not subject to genetic modification.
So it is easier to peel it, so the yield of the finished product is greater and there is less likelihood of insect invasion. Thermally processed buckwheat differs from raw buckwheat in the absence of vitality and contains very few useful substances. Organic minerals become inorganic and lose their ability to be absorbed.
Unroasted live green buckwheat can be used with honey, vegetable oil, salads and green smoothies. Remember that no heat treatment will give us all the useful properties from plant products that Mother Nature herself has laid in them.
It is recommended to consume about 100-150 grams in terms of dry grain (1 glass with top = 220 grams). If there are any health problems, you are engaged in physical labor or playing sports, you can increase the portion to 200-300 or more grams of dry grain per day. If there are serious health problems, then a long, regular intake is necessary for several months, 5-7 tbsp. 3 times a day.
Raw buckwheat after short-term soaking is not suitable for consumption. Just one soak is not enough. Yes, it starts the processes of splitting substances, but during this time it does not reduce the activity of inhibitors. It is necessary to wait until full germination, so that the product becomes easily digestible.
Raw green buckwheat sprouts quickly. Like any other cereal, it is easy to germinate. In addition, its sprouts are tastier than many cereal or bean sprouts known today. You only need to try once to make sure that green buckwheat is alive and unusually tasty, soft and tender :)
If you are not yet a happy owner of a germinator, then you will need a convenient bowl, container, or jar with a special lid with holes or a rag and an elastic band instead of a lid. A colander is also good for sprouting.
So, we take the required amount of buckwheat and wash it from excess debris and dust. It is better to wash in what we will germinate in, or immediately take a container from which you can then eat, so there will be fewer dishes and faster :)
We add water to the container with buckwheat grains, taking into account the fact that after soaking its volume will double, and leave it to soak for 30-50 minutes. This time for green buckwheat will be enough. Then we drain the water, wash the buckwheat again, thereby washing off substances that prevent germination and mucus from the grain. Here you can use a sieve. If a container is used for germination, then cover it with a lid. If a jar is used, then close it with a lid with holes or strengthen the rag with an elastic band. You can turn the jar upside down and put it obliquely in some kind of container to drain water.
Usually, it takes from 8 hours to a day to obtain buckwheat seedlings, it all depends on the time spent on soaking, the air temperature. We wait for the buckwheat sprouts and wash them again. Now it remains to eat them :) or put them in the refrigerator to save and slow down the germination rate.
On a raw food diet, green buckwheat can take its rightful place in the diet among fruits, vegetables and nuts. According to scientists, buckwheat sprouts are unique in composition and, when consumed in reasonable amounts, will satisfy the human body with almost all the necessary vitamins, flavonoids, alkaloids, macro- and microelements, high-quality proteins, fats and complex carbohydrates. Raw green buckwheat provides all the necessary substances for muscle growth and quick recovery. In the germinated state, it is rich in undenatured high-quality protein, complex carbohydrates, vitamins, minerals necessary for the construction of muscle fibers. Buckwheat sprouts in combination with yoga and other health practices is an excellent tool for healing the body.
Since ancient times, various cereals have occupied an honorable and important place in the daily diet of the Russian people. They, in fact, were the main and main dish on the table, not a single holiday or feast could do without them, they ate them, pouring milk or honey full, adding vegetable and cow butter, fat, kvass, fried onions and other ingredients. One of the most popular cereals in Rus' was buckwheat porridge, which in the 17th century was already rightfully considered the national dish of the Russian people, although it appeared in the expanses of our Motherland not so long ago. Brought to us from distant Asia, this culture quickly fell in love with our people, who even called it "mother". And this love is not surprising and quite understandable, because buckwheat was inexpensive, grown everywhere, buckwheat porridge is wonderful in taste and nutritional qualities, eating a bowl of such porridge for breakfast can feel full for a very long time. The people considered buckwheat not only delicious food, but also very healthy, it was used in case of loss of strength and even with symptoms of a cold.
It will seem surprising to many that buckwheat, from which such an ordinary and traditional side dish for the Russian people as buckwheat porridge is brewed, did not originally grow on the territory of Rus' and was brought there from Byzantium.
Some researchers argue that buckwheat as a grain crop appeared about 4,000 thousand years ago in the Himalayas (where dishes from it are still called “black porridge”), other historians believe that this type of grain crop appeared in Altai (it was there that archaeologists fossilized remains of buckwheat grains were found in burial places and at the sites of ancient tribes), from there it spread throughout Siberia and the Urals. In those days, it grew as a wild herbaceous plant with small white inflorescences. Its seeds, similar to small pyramids, people tried and realized that they were edible, began to make flour from them for making cakes, and also cook delicious and nutritious buckwheat porridge from them. Neighboring countries unanimously borrowed this useful culture and began to grow and eat it everywhere, as, for example, did the Bulgarian peoples who lived on the Volga, who later passed the baton to the Slavic tribes. There are also theories about Ancient Greece as the homeland of buckwheat.
According to various historians, buckwheat in Rus' began to be grown around the 7th century, it got its name during the time of Kievan Rus, when Greek monks from local monasteries were mainly engaged in its breeding. The Slavs really liked the hearty and tasty porridge cooked from buckwheat grains, which was previously called buckwheat, buckwheat, Greek wheat, buckwheat, and also “Tatarka” after the name of the Tatar buckwheat species with greenish inflorescences. On this occasion, there is an old legend about the royal daughter Krupenichka, who was captured by the Tatars and forced to marry the khan. The children born to them were so small and fractional that over time they turned into small dark grains. A wanderer passing by took them with her to her native Russian lands and planted them there, so, according to legend, buckwheat began to grow in Holy Rus'.
Buckwheat came to Europeans much later, in the Middle Ages, at a time when there were wars with the Arabs, who were called Saracens. Hence the French name for buckwheat - Saracen grain, which, by the way, did not receive much popularity there either in those days or today.
As history shows, buckwheat of Himalayan origin turned out to be a rather capricious and fastidious grain crop, very troublesome to cultivate, which, however, did not stop the stubborn Russian farmers who achieved good harvests of buckwheat on fertile and fertile Russian lands.
The greatest connoisseur of Russian culinary arts, historian William Pokhlebkin, in his writings, said that when preparing crumbly buckwheat porridge, the Slavs used the core - groats from whole grains of buckwheat, for sweet and semi-sweet porridge they took Smolensk groats (crushed peeled kernels). In order to cook viscous buckwheat porridge, popularly called porridge-slurry, they used the so-called parting, chopped grains of large and small sizes. Porridge was prepared on water, milk, with the addition of additional ingredients (mushrooms, vegetables, meat, poultry, fried onions and boiled eggs), served as a main meal or side dish for breakfast, lunch and dinner. It is almost impossible to spoil buckwheat porridge, in order for it to turn out tasty and healthy, some rules must be observed when preparing buckwheat porridge:
Buckwheat porridge was prepared and languished in a Russian oven in a clay pot, served with butter or milk both on holidays and in everyday life, and by the 17th century it had become the national dish of the Russian people, which we still cook and respect, like our distant ancestors.
