Why You Should Be Eating Buckwheat

Posted by on July 12, 2015 in Food, Drink & Nutrition, Health with 0 Comments

Alan Christianson | The Huffington Post

Buckwheat

Are You Eating Buckwheat?


Buckwheat may be one of the healthiest foods you’re not eating. Along with having numerous health benefits, it is tasty, easy to prepare and inexpensive. Here are some things I love about it:

Buckwheat is not a grain.

Many who are trying to avoid grains find themselves limited to fruit and sweet potatoes as sources of good carbs. Even though it’s often included in lists of grains, buckwheat is not a grain. The edible portion is a seed from a plant related to greens like rhubarb and sorrel.

Buckwheat is gluten-free.


Because it is neither a grain nor related to wheat, buckwheat is gluten-free and safe for those with celiac disease and gluten sensitivities. Studies show that even in high concentrations, buckwheat flour and its purified proteins have no immunologic reactions for patients with celiac disease. [1]

Buckwheat is high in essential nutrients.

It is rich in many trace minerals, including manganese, magnesium and copper. It is also a good source of the B vitamins: B6, pantothenic acid, niacin, folate, thiamin and choline.

Nutrients in Buckwheat[2]

2015-07-08-1436374647-435612-Buckwheat.png

Buckwheat has resistant fiber.

Resistant fiber is a compound shown to lower blood sugar after meals, help weight loss, reduce food cravings and improve diabetes. [3] All versions of buckwheat contain resistant fiber, but the boiled kernels, called groats, contain the most at 6 percent or greater. [4]

Buckwheat has several novel nutraceuticals.

Rutin, quercetin and other bioflavonoids:
These compounds have been shown to strengthen small blood vessels, which can prevent easy bruising, hemorrhoids and varicose veins. Rutin can also help prevent blood clots, lower LDL cholesterol and the production of histamine, which can improve airborne allergies and food intolerances. [5]

Tannins:
Tannins are astringent phenolic compounds most commonly found in tea. They are also present in significant amounts in buckwheat. Tannins have been shown to reduce bacterial and viral infections and improve diabetes. Along with the mix of insoluble and resistant fiber, the tannins in buckwheat can improve important strains of bowel flora, such as lactobacillus and bacteroidetes, while reducing yeast and harmful bacteria. [6]

D-chiro inositol:
D-chiro inositol is an exciting compound that may improve many important elements of blood sugar metabolism (such as production of glycogen and insulin sensitivity). Data suggests it may improve polycystic ovarian syndrome (PCOS) [7] and type 2 diabetes. [8]

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