the second taster is the chef of a greek restaurant in moscow, yanis chrysohaidis. has been living and working in moscow for 12 years, i'm a buckwheat anyway i ate it since childhood, since our parents in greece already went to these russian stores and bought it, i have a neutral attitude towards it, the third participant, a teacher from st. petersburg, arina logacheva, in her youth she was teased because of her weight, and once for a couple of weeks she ate only buckwheat, i lost weight, but i hated grains, well, for 8 years now i can’t stand buckwheat, in general it... honestly disgusts me, even when i walk to the apartment through the stairwell, if someone cooks buckwheat there, i just i close my nose, will arina be able to change her attitude by trying new things? dishes, for example, varniškis porridge. as part of the dish, and due to just buckwheat and vegetables , more benefits appeared, that is, if we ate empty pasta, then we would n’t get much benefit, we would only get energy, yes, because it’s mostly carbohydrates, in general i’m like chef, i see that thi