Good info..the only time I have seen buckwheat used is in pancakes I wonder if the cooking would destroy alot of the benefits of this?...thanks debbie
Tad Winiecki <[email protected]> wrote: 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 glutenthe source of protein in true grainsand 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 mealsa 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 acidsthe 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 polyphenolsespecially 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." -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour --------------------------------- Never miss a thing. Make Yahoo your homepage.
