I wore a glucose monitor since I was having problems with hypoglycemia attacks.
I noticed that buckwheat groats did not cause blood glucose to spike like rice or teff porridge.
I've since stopped eating buckwheat because I started having allergic reactions. I noticed what looked like bits of corn in one batch (I'm allergic to corn) - so I'm guessing this is a cross-contamination issue.
I still make buckwheat groats for my husband. A lot of people find it hard to make them fluffy and not sticky, and I did too, at first.
Here's how I now cook untoasted buckwheat groats:
in a strainer, rinse the groats a few times with water
cook in excess water until just done (al dente)
drain and rinse a couple of times
put it back on medium heat until it is steaming hot, cover and turn off the heat and wait ~ 15 min., wiping the condensation off the inside of the lid periodically
I use filtered water for all steps in the process b/c the our tap water has contamination issues and the buckwheat groats start to absorb water as soon they come in contact with it.