Dr. Perricone's No. 5 Superfood: Buckwheat.
"..it (buckwheat) surpasses rice, wheat and corn on almost every measure of healthfulness (including the fact that rice, wheat, and corn are high on the glycemic scale, thus provoking a quick spike in blood sugar levels, a proven promoter of systemic inflammation). Buckwheat, on the other hand, ranks low on the glycemic scale... 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. 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.
Dr. Richard Foxx
Pancakes to Regulate Blood Sugar
Have you ever tried buckwheat pancakes? Worried that all that flour and syrup will spike your blood sugar? Well, here’s some health advice: make your pancakes from buckwheat flour and you might actually be normalizing your blood sugar rather than the opposite.
Researchers have discovered that special nutrients in buckwheat may contribute to blood sugar control. Buckwheat bran is an important natural source of quercetin and isoquercetin. Quercetin and isoquercetin are both powerful “a-glucosidase inhibitors” — meaning they prevent the digestion of carbohydrates and reduce their impact on blood sugar.
A Chinese research team studied the blood-sugar-lowering effect of isoquercetin in mice with type 2 diabetes. Isoquercetin was administrated at doses of 50, 100 and 200 milligrams/kilogram (mg/kg) for 35 days. They found that fasting blood glucose concentration was decreased with the 200 mg/kg group the most efficiently compared with a diabetic control group. As an added bonus, there was a significant decrease in triglycerides and total cholesterol. Glucose tolerance was improved, and the immune-reaction of pancreatic islet beta cells (beta cells store and release insulin) was boosted.
CHEF DE CUISINE
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