This is a quote from Sandra Olson of the Flaxseedoil2 yahoo group about
buckwheat. Nancy
"Besides being easy to digest, buckwheat has more protein than rice,
wheat, millet, or corn and is high in the essential amino acids
lysine and arginine, in which major cereal crops are deficient. Its
unique amino acid profile gives buckwheat the power to boost the
protein value of beans and grains eaten the same day. Yet, buckwheat
contains no gluten—the source of protein in true grains—and is
therefore safe for people with gluten allergy or celiac disease.
Buckwheat Protein's Unique Health-Promoting Properties:
The specific characteristics of buckwheat proteins, and the relative
proportions of its amino acids, make buckwheat the unsurpassed
cholesterol-lowering food studied to date.
Its protein characteristics also enhance buckwheat's ability to
reduce and stabilize blood sugar levels following meals—a key factor
in preventing diabetes and obesity.
Like the widely prescribed "ACE" hypertension drugs, buckwheat
proteins reduce the activity of angiotensin converting enzyme (ACE),
thereby reducing hypertension.
Why Buckwheat is Better Than Grains
*More vitamins and minerals. Compared with true grains, buckwheat is
high in minerals: especially zinc, copper, and manganese.
*Healthier fat profile. Unlike true grains, buckwheat's low fat
content is skewed toward monounsaturated fatty acids—the type that
makes olive oil so heart-healthful.
*Healthier starch and fiber profile. The fiber in true grains other
than barley is largely insoluble, while a considerable portion of
buckwheat dietary fiber is the soluble type that makes oats so heart-
healthful, and yields digestion byproducts that reduce blood
cholesterol levels and the risk of colon cancer. Buckwheat is also
high in "resistant starch," which also enhances colon health, and
serves to reduce blood sugar levels.
*Reduces high blood pressure and LDL (bad) cholesterol, and
discourages obesity. Most recently, a buckwheat extract substantially
reduced blood glucose levels in diabetic rats: a promising finding
that should lead to similar research in human diabetics. This blood
sugar benefit is attributed in part to rare carbohydrate compounds
called fagopyritols (especially D-chiro-inositol), of which buckwheat
is by far the richest food source yet discovered.
*Contains flavonoids for heart and circulatory health. In addition to
its marked nutritional benefits, buckwheat has been traditionally
prized as a "blood-building" food. Modern science attributes this
ancient reputation to buckwheat's high levels of antioxidant
polyphenols—especially rutin (a bioflavonoid), which supports the
circulatory system and helps preventing recurrent bleeding caused by
weakened blood vessels, as in hemorrhoids and varicose veins.
Finally, rutin acts as an ACE inhibitor, and contributes to
buckwheat's ability to reduce high blood pressure."
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