Buckwheat: Potential to Manage Type II Diabetes??

[Guest guest]

Buckwheat: Potential to Manage Type II Diabetes??

 

What exactly is buckwheat? Is it actually a type of wheat? How does it compare

health-wise to other ancient grains such as spelt? Are there any advantages or

disadvantages to adding this grain to the diet?

 

-- Laurie Merges

 

 

Answer (Published 06/07/2002)

 

 

Buckwheat (Fagopyrum esculentum) looks like a grain and tastes like a grain but

isn’t one. Instead, it is a relative of rhubarb, and because it is gluten free,

it is an ideal food for those allergic to the gluten in wheat and other true

grains.

 

Buckwheat is used to make flour for pancakes, pasta, bread and Japanese soba

noodles.

 

The de-hulled seeds (groats) can be ground into grits and roasted to make kasha,

served as a starchy side dish by people of various ethnic backgrounds,

especially Russians and eastern Europeans.

 

Nutritionally, buckwheat provides vitamins B1 and B2, the minerals potassium,

magnesium, phosphate and iron (buckwheat contains more iron than cereal grains;

and nearly twice the amount of the amino acid lysine found in rice.

 

Buckwheat bran (farinetta) contains rutin, a flavonoid known to reduce

cholesterol, lower blood pressure and maintain the strength and flexibility of

capillaries.

 

A recently discovered compound in buckwheat called " fagopyritol " seems to have

potential to manage type II diabetes.

 

A 1995 study from the Johns Hopkins Medical Institute showed that eating 30

grams of buckwheat daily can lower blood pressure.

 

And because buckwheat grain is digested more slowly than other carbohydrates it

can leave you feeling full longer and improve glucose tolerance among the

carbohydrate sensitive.

 

Unlike buckwheat, spelt (Triticum spelta) is a true grain with a flavorful nutty

taste. It is an ancestor of wheat, which means that it does contain gluten and

is off-limits to those on gluten-free diets.

 

It is high in fiber and B complex vitamins and has 10 to 25 percent more protein

than most varieties of commercial wheat. Spelt is used to make cereals, pastas,

crackers, baked goods, and beer.

 

Both spelt and buckwheat are good nutritional bargains. Try them both -- you’ll

probably be pleasantly surprised. If you’re unfamiliar with buckwheat, try my

recipe for Kasha with Vegetables for an easy and delicious introduction.

 

Dr. Andrew Weil

www.drweil.com

_________________

 

JoAnn Guest

mrsjoguest

DietaryTipsForHBP

www.geocities.com/mrsjoguest/Genes

 

 

 

 

 

 

 

The complete " Whole Body " Health line consists of the " AIM GARDEN TRIO "

Ask About Health Professional Support Series: AIM Barleygreen

 

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/AIM.html

 

PLEASE READ THIS IMPORTANT DISCLAIMER

We have made every effort to ensure that the information included in these pages

is accurate. However, we make no guarantees nor can we assume any responsibility

for the accuracy, completeness, or usefulness of any information, product, or

process discussed.

 

 

 

 

 

 

 

 

 

Read only the mail you want - Mail SpamGuard.